Last Updated on 4 months by Neha Deshmukh

Chunky Avocado Salsa Recipe – Serrano, Tomato & Cilantro Freshness

Introduction

Okay, let’s be real – is there anything better than a vibrant, fresh salsa with a pile of crispy tortilla chips? I think not! This chunky avocado salsa is seriously addictive. It’s quick to whip up, bursting with flavor, and honestly, it disappears way too fast whenever I make it. I first made this for a little get-together with friends, and it was an instant hit. It’s become a staple in my kitchen ever since, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average salsa. The creamy avocado base, combined with the zing of lime, the freshness of cilantro, and a little kick from the serrano pepper, is just… chef’s kiss. It’s perfect as a dip, a topping for tacos, or even just spooned onto toast for a quick and flavorful snack. Plus, it comes together in under 10 minutes!

Ingredients

Here’s what you’ll need to make this amazing salsa:

• 1 ripe avocado
• ¼ cup onion, finely chopped (about 40g)
• 0.125-0.25 teaspoon garlic, finely chopped (about 0.5-1g)
• ¼ cup tomato, finely chopped (about 60g)
• 0.5-1 teaspoon serrano pepper, finely chopped (adjust to your spice preference – about 2-5g)
• 2 tablespoons cilantro, chopped (about 6g)
• 2 teaspoons lemon juice (about 10ml)
• 2 teaspoons olive oil (about 10ml)
• ¼ teaspoon black pepper (about 1g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Avocado Selection & Ripeness

Choosing the right avocado is key. You want it to yield to gentle pressure, but not be mushy. Think of it like a gentle hug – it should give a little! If it’s rock hard, it needs a few more days to ripen. You can speed things up by placing it in a paper bag with a banana or apple.

Serrano Pepper Heat Level – Adjusting to Your Preference

Serrano peppers can pack a punch! Start with ½ teaspoon if you’re unsure about the heat. You can always add more, but you can’t take it away. Remember to wash your hands thoroughly after handling chili peppers, and avoid touching your eyes!

The Role of Fresh Cilantro

Fresh cilantro is a must for that bright, herbaceous flavor. Don’t skimp on this! If you’re one of those people who thinks cilantro tastes like soap (it’s genetic!), you can try using parsley instead, though the flavor will be different.

Olive Oil Choice – Extra Virgin vs. Regular

I prefer using extra virgin olive oil for its richer flavor, but regular olive oil works just fine too. It’s really up to your preference.

Tomato Varieties for Salsa

Roma tomatoes are great because they have less juice, but any ripe tomato will work. Heirloom tomatoes add a beautiful color and sweetness if you can find them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop your onion, tomato, garlic, serrano pepper, and cilantro. Don’t worry about being too precise – a little chunkiness is good!
2. Toss all those beautifully chopped veggies into a mixing bowl.
3. Now, cut your avocado in half, remove the pit, and scoop out the flesh into the bowl with the other ingredients.
4. Drizzle in the lemon juice and olive oil. Add the salt and black pepper.
5. Gently mash and mix everything together. You want it to be combined, but still have a nice, chunky texture. Don’t overmix!
6. Give it a taste and adjust the seasoning. Need more salt? A little extra pepper? A squeeze of lemon juice? Now’s the time to make it perfect.
7. Serve immediately with your favorite tortilla chips, tacos, or as a condiment. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this salsa even better.

Achieving the Perfect Chunky Texture

The key is to not overmix. You want to gently combine the ingredients, leaving plenty of texture. I like to use a fork to mash the avocado – it gives you more control.

Balancing Flavors – Salt, Pepper & Lemon Juice

Taste as you go! The amount of salt, pepper, and lemon juice you need will depend on the ripeness of your tomatoes and the heat of your serrano pepper.

Preventing Avocado Browning

Avocados oxidize and turn brown when exposed to air. The lemon juice helps slow this down, but if you’re making it ahead of time, press plastic wrap directly onto the surface of the salsa to minimize air contact.

Making Ahead & Freshening Up

While best served fresh, you can make this salsa up to a few hours ahead. Store it in an airtight container in the fridge, pressing plastic wrap onto the surface. If it seems a little watery after sitting, give it a gentle stir and add a squeeze of fresh lemon juice.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation (Naturally Vegan!)

Good news – this recipe is already vegan! No changes needed.

Gluten-Free Adaptation (Naturally Gluten-Free!)

Yep, this one’s naturally gluten-free too! Just make sure your tortilla chips are gluten-free if you’re serving it with those.

Spice Level – Mild to Hot

Adjust the amount of serrano pepper to your liking. For a milder salsa, remove the seeds and membranes from the pepper. For extra heat, leave them in! My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.

Festival Adaptations – Cinco de Mayo, Game Day

This salsa is perfect for parties! Make a big batch and serve it with a variety of chips and toppings.

Adding Fruit – Mango or Pineapple Salsa

For a tropical twist, add ½ cup of diced mango or pineapple. It adds a lovely sweetness and a different kind of freshness. My family loves this version!

Serving Suggestions

This salsa is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With tortilla chips (obviously!)
• As a topping for tacos, burritos, or quesadillas
• On grilled chicken or fish
• As a dip for veggies
• Spooned onto avocado toast

Storage Instructions

Store leftover salsa in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but it will still be tasty the next day.

FAQs

Let’s answer some common questions!

What’s the best way to tell if an avocado is ripe?

Gently squeeze the avocado. If it yields to gentle pressure, it’s ripe!

Can I use a different type of pepper instead of serrano?

Absolutely! Jalapeño peppers are a good substitute, but they’re milder. You could also use habanero peppers for a very spicy salsa.

How can I prevent the salsa from turning brown?

Lemon juice helps, but pressing plastic wrap directly onto the surface of the salsa is the best way to prevent browning.

Can this salsa be made a day ahead?

You can, but it’s best enjoyed fresh. If you make it ahead, store it properly and add a squeeze of lemon juice before serving.

What are some other ways to use this avocado salsa besides with chips?

So many! Try it on tacos, grilled chicken, fish, or even avocado toast. It’s a great addition to any meal.