Easy Avocado Tomato Salsa Recipe – Roasted Cumin & Jalapeño

Last Updated on 4 months by Neha Deshmukh

Easy Avocado Tomato Salsa Recipe – Roasted Cumin & Jalapeño

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, fresh, and flavourful dip or side. This avocado tomato salsa is exactly that. I first made this for a little get-together with friends, and it disappeared in minutes! It’s seriously addictive, and the roasted cumin powder takes it to a whole new level. Let’s get into it, shall we?

Why You’ll Love This Recipe

This isn’t your average salsa. It’s creamy, bright, and has a lovely smoky depth from the roasted cumin. It comes together in just 10 minutes, making it perfect for last-minute gatherings or a simple weeknight snack. Plus, it’s super versatile – enjoy it with tortilla chips, tacos, grilled meats, or even just a spoon (no judgement!).

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 2 Avocados
• ¼ medium Tomatoes
• ¼ small Onions
• To taste Jalapeños/Serranos
• 5-6 sprigs Cilantro
• ¼ tsp Roasted Cumin Powder
• To taste Salt
• To taste Black Pepper
• To taste Lime Juice

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Avocados: Choosing the Right Ripeness

This is key! You want avocados that yield to gentle pressure, but aren’t mushy. Think of it like a gentle hug – they should give a little. If they’re rock hard, give them a day or two to ripen. A perfectly ripe avocado makes all the difference in the world.

Tomatoes: Best Varieties for Salsa

Roma tomatoes are my go-to because they have less juice and more flesh, which keeps the salsa from getting too watery. But honestly, any ripe, flavorful tomato will work! Cherry tomatoes are also fantastic when they’re in season.

Jalapeños/Serranos: Heat Level & Handling

This is where you can customize things! Jalapeños have a mild to moderate heat, while serranos pack a bigger punch. Remember to remove the seeds and membranes if you prefer a milder salsa. Always wash your hands thoroughly after handling chili peppers – trust me on this one!

Roasted Cumin Powder: The Secret to Depth of Flavor

Don’t skip this! Roasting cumin seeds yourself (a quick dry-fry in a pan) and then grinding them is ideal, but good quality store-bought roasted cumin powder works beautifully too. It adds a warmth and smokiness that really elevates the salsa.

Cilantro: Freshness & Alternatives

Fresh cilantro is best, hands down. Look for bright green, perky leaves. If you’re not a cilantro fan (it’s a genetic thing for some people!), you can try using parsley or even a little chopped mint as a substitute.

Step-By-Step Instructions

Alright, let’s make some salsa!

1. First, cut the avocados in half, remove the pits, and scoop out the flesh into a mixing bowl.
2. Gently mash the avocados with a fork. You want some texture – don’t overdo it! A little chunkiness is perfect.
3. Now, add your chopped tomatoes, onions, and finely chopped jalapeño (or serrano) to the bowl.
4. Throw in those lovely cilantro sprigs, roughly chopped.
5. Squeeze in some fresh lime juice – this brightens everything up and helps prevent browning.
6. Sprinkle in the roasted cumin powder, salt, and black pepper.
7. Gently mix everything together. Don’t overmix!
8. Finally, chill the salsa in the fridge for 15-20 minutes to let the flavors meld. This step is so worth it.

Expert Tips

• Don’t be afraid to taste as you go! Adjust the salt, lime juice, and chili pepper to your liking.
• For a smoother salsa, you can pulse a few times in a food processor, but be careful not to puree it.
• If you’re making it ahead of time, see the storage instructions below.

Variations

• Spice Level Adjustments: My friend Priya loves to add a pinch of cayenne pepper for an extra kick!
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Also naturally gluten-free.
• Festival Adaptations (e.g., Cinco de Mayo): Serve with a colourful spread of tacos, quesadillas, and margaritas for a festive Cinco de Mayo feast! My family always makes a big batch for celebrations.

Serving Suggestions

This salsa is incredibly versatile! Here are a few ideas:

• With tortilla chips (obviously!)
• As a topping for tacos, burritos, or enchiladas
• Alongside grilled chicken or fish
• As a dip for veggie sticks
• Dolloped on top of scrambled eggs for a flavourful breakfast

Storage Instructions

Leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days. It might brown slightly, but it will still taste delicious! Press a piece of plastic wrap directly onto the surface of the salsa to help prevent browning.

FAQs

What is the best way to prevent avocado salsa from browning?

Lime juice is your friend! The acidity helps slow down oxidation. Pressing plastic wrap directly onto the surface also helps.

Can I make this salsa ahead of time? If so, how long will it keep?

Yes, you can! It’s best enjoyed fresh, but it will keep in the fridge for up to 2 days.

What can I substitute for cilantro if I don’t like it?

Parsley or chopped mint can work in a pinch.

How do I control the heat level in this salsa?

Start with a small amount of jalapeño or serrano and taste as you go. Removing the seeds and membranes will also reduce the heat.

What are some good options for serving besides tortilla chips?

Try it with veggie sticks, on tacos, or as a topping for grilled meats!