Avocado and Tomato Salsa

This avocado salsa recipe is fresh, hearty and delicious! Serve it as party dip, taco filling and more. This simple homemade salsa requires just six basic ingredients. Look for avocados that yield just a bit to a gentle squeeze, but avoid using avocados that are mushy or stringy on the inside. If you run into any bruised or brown bits when you cut them open, scoop those out and discard before slicing. I always buy an extra avocado to be sure I get enough good ones. If you come home with hard, underripe avocados, you can speed their ripening by placing them in a paper bag with a banana or an apple.

3 large ripe avocados or 4 small-to-medium avocados, diced
1 pt cherry tomatoes, quartered
1 cup red onion, chopped (~ 1 small onion)
½ cup fresh cilantro, finely chopped
1-2 medium jalapeños, seeded and minced (if sensitive to spice, use just 1 or omit)
¼ cup lime juice, freshly squeezed (from 1-2 limes)
1 tsp. sea salt
½ tsp. ground coriander

In a large serving bowl, combine all of the ingredients as listed. Gently toss to combine (don’t over-mix, or the avocados will turn everything green!). Taste, and add more salt if it doesn’t taste quite spectacular enough.

Serve promptly, as the avocado will brown over time. To store leftovers, try to minimize the amount of oxygen by using a container that’s just the right size, or press plastic wrap directly against the avocado. It will keep in the refrigerator this way for 1-2 days.

Makes 6 cups.

Cook's Notes: I love adding a bit of ground coriander to my Mexican avocado recipes. Coriander is simply ground cilantro seeds, and it adds a subtle layer of flavour. That said, you can omit it if you don’t have it or don’t like it.

Make-Ahead: If you want to be sure your avocado doesn’t brown before the party, I think you could prepare everything but the avocado, toss it all together in a serving bowl, and refrigerate until you’re about ready to serve. Then dice the avocado and gently stir it in.