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Chunky Salsa with Cilantro and Avocado

Skip going to the store- make chunky salsa with cilantro and avocado at home. It’s made with only fresh ingredients and ready and on your table in 20 minutes. 

Chunky Salsa with Cilantro and Avocado

Tressa Jamil
This recipe will teach you how to make homemade salsa that is packed full of tomatoes, onion, garlic, jalapeños, and cilantro.
5 from 1 vote
Prep Time 20 mins
Total Time 20 mins
Course Salsa, Side Dish
Cuisine Mexican
Servings 10 people
Calories 82 kcal

Ingredients
  

  • 8 Roma tomato, diced
  • 2 limes, juiced
  • 2 jalapeños, stems and seeds removed, finely diced
  • 2 medium red onion, diced
  • 1 cup cilantro, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, coarse ground
  • 1 teaspoon cumin, ground
  • 2 teaspoons garlic powder
  • 3-4 avocados, cubed

Instructions
 

  • Dice the tomatoes and add them to a mixing bowl.
  • Slice the jalapeños in half and remove the seeds by holding the stem and scooping them out with a spoon. Then, cut off the stem and finely dice the peppers. Add them to the tomatoes.
  • Next, add onion, garlic, and cilantro to the bowl.
  • Season the mixture with salt, pepper, cumin, and garlic powder. Stir to mix. Taste and adjust the salt to taste.
  • Squeeze the lime over salsa, and stir to combine.
  • Next, slice the avocado in half and remove the pit. Cut the avocado into cubes, then add them to the salsa by carefully folding them into the mixture.

Notes

  • For best results, chill your salsa in the fridge for 6 hours before serving – if you can wait that long. 

Nutrition

Serving: 1 ServingCalories: 82kcalCarbohydrates: 8gProtein: 2gFat: 5gSodium: 383mgFiber: 3gSugar: 2g
Keyword chunky salsa, salsa with cilantro
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!

WHAT YOU NEED TO MAKE THIS RECIPE

  • Tomatoes: Great salsa begins with good tomatoes. I use Roma tomatoes in this recipe, but beef steak tomatoes work well.
  • Lime: Lime preserves and flavors the salsa.
  • Jalapeño: When making this salsa for large groups of people, jalapeños are my pepper of choice since they’re not as spicy as others. If you love jalapeños but crave more spice, leave more of the seeds and membrane intact when chopping them. Once in a while, I use serrano chili to add a bite.
  • Onion: I use red onions for this recipe; they are mild and subtly sweeten the salsa and compliment the acidity of the tomatoes.
  • Cilantro: This highly debated herb flavors the side, but leave it out if it’s not your thing.
  • Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use – go for it.
  • Spices: I season the salsa with salt, pepper, cumin, and garlic powder.
  • Avocado: Avocado takes this salsa to the next level.

HOW TO MAKE CHUNKY SALSA

Roma tomatoes are the base for chunky salsa with avocado and cilantro.

STEP 1

Dice the tomatoes and add them to a mixing bowl.

Mix the tomatoes and jalapeños

STEP 2

Slice the jalapeños in half and remove the seeds by holding the stem and scooping them out with a spoon. Then, cut off the stem and finely dice the peppers. Add them to the tomatoes.

Add onion, cilantro, and garlic; stir to combine for create the bulk for chunky salsa with avocado and cilantro.

STEP 3

Next, add onion, garlic, and cilantro to the bowl.

STEP 4

Season the mixture with salt, pepper, cumin, and garlic powder. Stir to mix. Taste and adjust the salt to taste.

STEP 5

Squeeze the lime over salsa, and stir to combine.

STEP 6

Next, slice the avocado in half and remove the pit. Cut the avocado into cubes, then add them to the salsa by carefully folding them into the mixture.

Craving homemade salsa?

Try one of these favorites from the Jamil Ghar!

FREQUENTLY ASKED QUESTIONS

What can I serve with pico de gallo?


How can I adjust the spice level?

This salsa is pretty mild. I make it for my toddlers, and they devour it with ease, but I recognize everyone handles spice differently. Here are some suggestions:

  • Too Spicy: Use half of the jalapeño; you still get the flavor but less heat. If you’ve already made the salsa and it’s too spicy, add a teaspoon or two of white sugar.
  • Too Mild: If you love jalapeños but crave more spice, leave the seeds and membrane intact and chop them. I often use serrano chilies to increase the spice level, depending on who I make the salsa for.
Clean your jalapeños for a mild chunky salsa with avocado and cilantro.
Be sure to remove the membrane and deseed jalapeños to make them less spicy.

How long does salsa keep in the fridge?

On the off chance you have leftover salsa, store it in an air-tight container in the fridge for 2-4 days. Regular salsa can keep a bit longer, but since this salsa contains avocado, it has a shorter shelf life.

Recipe Rating




Calee Cortes

Sunday 6th of March 2022

I could genuinely eat this salsa, plain, straight out of the bowl-so good!

Tressa - Jamil Ghar Team

Sunday 6th of March 2022

Wow thank you! That is high praise.