Equipment
* optional
Ingredients
Fresh Produce
- 250 g roma tomatoes, cored, seeded, and diced
- 150 g avocado, halved, pitted, and diced
- 50 g red onion, finely diced
- 15 g jalapeno, stemmed, seeded, and minced
- 10 g fresh cilantro, finely chopped
Seasonings
- 30 ml lime juice, freshly squeezed
- 2 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 29 kcal
- Protein
- 1 g
- Carbohydrates
- 3 g
- Fat
- 2 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 89 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 146 mg
- Calcium
- 7 mg
- Iron
- 0.1 mg
- Magnesium
- 8 mg
- Phosphorus
- 16 mg
- Zinc
- 0.1 mg
- Vitamin A
- 6 mcg
- Vitamin C
- 10 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.2 mg
- Folate
- 8 mcg
- Water
- 24 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a chef knife and cutting board, dice the cored and seeded tomatoes, placing them into a medium mixing bowl.
Finely dice the red onion and mince the jalapeno, then add both to the mixing bowl with the tomatoes.
Finely chop the fresh cilantro leaves and tender stems, incorporating them into the vegetable mixture.
Squeeze the fresh lime juice over the vegetables and sprinkle evenly with kosher salt.
Using a silicone spatula, mix the ingredients thoroughly to dissolve the salt and distribute the lime juice.
Carefully fold the diced avocado into the salsa using a light touch, ensuring the avocado pieces remain intact and do not turn into mush.
Allow the salsa to rest at room temperature for 15 minutes to let the flavors meld and the tomatoes release some of their juices before serving.
Chef's Notes
- Using Roma or plum tomatoes is ideal for salsas as they have a higher ratio of flesh to water, keeping your final dish chunky rather than soupy.
- To maximize the juice yield from your limes, roll them firmly on the countertop with the palm of your hand before cutting.
- Always fold the avocado in at the very end of the process. If you mix the avocado in too early, the acidity of the lime and the friction of stirring will break it down into a guacamole-like paste.
- Adjusting the heat is entirely up to you. For a milder salsa, ensure every seed and white rib is removed from the jalapeno. For more heat, leave the seeds in or substitute with a serrano pepper.
Storage
Refrigerator: 1 day — Avocado will oxidize and turn brown over time. Press airtight wrap directly onto the surface of the salsa to minimize air exposure.
Troubleshooting
Salsa is excessively watery or soupy
Cause: Tomatoes were not seeded before dicing, or a high-water tomato variety was used
Fix: Gently drain the excess liquid from the bowl using a slotted spoon or strainer
Prevention: Always core and scrape out the wet seeds of the tomatoes before dicing
Avocado turns brown quickly after preparation
Cause: Exposure to oxygen (oxidation) before lime juice could coat the pieces
Fix: Cannot be fixed once fully oxidized, but scraping off the top discolored layer can help if stored in a container
Prevention: Toss the avocado in lime juice immediately after cutting, or delay adding the avocado until right before serving
Red onion flavor is overly sharp or astringent
Cause: The sulfurous compounds in the raw onion are too strong
Fix: Add a small pinch of sugar or extra lime juice to balance the bite
Prevention: Soak the diced red onion in ice water for 10 minutes, then drain thoroughly before adding to the salsa
Cultural Context
Originating in Mexico, this style of fresh, uncooked salsa is traditionally known as salsa fresca or pico de gallo, which translates to rooster's beak. The traditional version represents the colors of the Mexican flag: red tomatoes, white onions, and green chilies or cilantro. The addition of creamy Mexican Hass avocados provides a rich, buttery contrast to the bright acidity of the classic recipe.
