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Tomato-Avocado Salsa

Tomato-Avocado Salsa


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Servings

Ingredients

  • 1 pinch 15-ounce container purchased salsa

  • 1 diced medium avocado

  • 1 tablespoon fresh lime juice

  • 1 tablespoon olive oil

  • 3 tablespoons finely chopped cilantro

  • Salt and pepper

Recipe Preparation

  • Mix salsa with avocado, lime juice, olive oil, and chopped cilantro. Season with salt and pepper; chill until ready to serve.

Recipe by Diane Rossen Worthington

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Avocado Tomato Salsa

Cookbook cover image courtesy of Random House

This salsa is delicious, easy, and versatile. I serve it with many grilled foods, including seafood, pork, and chicken. It's also excellent as a dip with tortilla chips. To preserve the salsa and prevent it from darkening, bury the avocado pits in it, cover tightly, and store in the refrigerator. It will keep for 3 to 4 days.

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Really easy and good. The success will depend on the salsa you use. Next time I will add black beans and cumin as suggested.

Another super easy recipe that impresses guests. Very tasty, and a great side for many meals.

I love this salsa. I use a smoky chipotle salsa and then add avocado (I add an extra one) and I also add some chopped summer tomatoes. I've made it several times, and it is always eaten up.

Make it heartier by rinsing a can of black beans, adding some cumin, and an extra avocado.

Easy and yummy, but nothing exceptional. great on grilled chicken.

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Tomato Avocado Salsa

(NC) - Streamers and brightly coloured balloons aren't the only way to add some pizzazz to your social event. Hosts can complement their favourite food platters with an array of different hues and brighten up their guests' snacking experience.

While many snack foods contain artificial dyes, there are several choices available to shoppers that come in a rainbow of naturally-occurring colours. Some interesting colour options are eggplant, purple or orange cauliflower, blackberries and red cabbage - those will certainly add a pop of colour to any plate. Also, corn is harvested in a variety of intriguing hues, such as blue, red, yellow and white. The rarest finds that are sure to impress your guests are blue-coloured foods.

Blueberries spring to mind but, otherwise, there are not many truly blue-coloured foods. Tostitos Blue Corn Tortilla Chips are made from real blue corn and contain no artificial colour. They offer a quick and easy way to jazz up traditional dishes, like chips and salsa, with a splash of unexpected colour. These blue hued chips can also be paired with a variety of sides, like guacamole and black bean dip, for an infusion of colour to impress your guests.


This salsa is easy to make with just a cutting board and a good knife. Wait to dice the avocado until you’re almost ready to serve, but give yourself some time for the chopping and dicing. It’s worth the effort and then some!

Serve this dip at your next party or happy hour at home, and I bet you’ll get a few recipe requests by the end of the night. Speaking of, did you know that eating some healthy fat like avocado or nut butter before drinking will slow your absorption of alcohol? That means you won’t be feeling too silly too soon. Your future self will thank you.


Tomato Avocado Salsa

(NC) - Streamers and brightly coloured balloons aren't the only way to add some pizzazz to your social event. Hosts can complement their favourite food platters with an array of different hues and brighten up their guests' snacking experience.

While many snack foods contain artificial dyes, there are several choices available to shoppers that come in a rainbow of naturally-occurring colours. Some interesting colour options are eggplant, purple or orange cauliflower, blackberries and red cabbage - those will certainly add a pop of colour to any plate. Also, corn is harvested in a variety of intriguing hues, such as blue, red, yellow and white. The rarest finds that are sure to impress your guests are blue-coloured foods.

Blueberries spring to mind but, otherwise, there are not many truly blue-coloured foods. Tostitos Blue Corn Tortilla Chips are made from real blue corn and contain no artificial colour. They offer a quick and easy way to jazz up traditional dishes, like chips and salsa, with a splash of unexpected colour. These blue hued chips can also be paired with a variety of sides, like guacamole and black bean dip, for an infusion of colour to impress your guests.


im looking for an old recipe for enchilada sauce. that i had as a child in a reasturant back in the late 50’s early 60’s when we lived in phnx. arizona. it was very rich & flavorfull. it was dark burgundy in color & thick like mole. i was just wondering if you might know of what it might of been made of back in those days. thank you, rich.

Hello Rich,
I think color wise this may be close to what you are talking about. Hope this is helpful!

how far in advance can i make the avocado tomatillo salsa?

This can be made 1 to 2 hours prior to serving, but it will need to be treated just like guacamole which means covering the salsa with plastic wrap directly over the surface to prevent the avocados from oxidizing.

I actually made this recently and found that it did not discolor for 2 or 3 days afterward. I did add a bit of lime juice, which may have helped though.

I really enjoy Rick Bayless’s “One Plate at a Time” show. I love the recipes he makes available. Thanks

OMG!! Rick, this recipe is this BEST!! Avocado Tomatillo salsa, I have every made and eat THANK U!! for teaching America the true Authentic way to cook Mexican. Thank You Rick, Olivia

On our way to Baja…………….
I Thank you for the Salsa recipe.
Needed something Great other then the same old canned salsa!

This recipe is great. I have made this at least a dozen times with great responses. Sometimes I add 1 red tomatoe just for color and looks. Use this with just plain ol chips or even on a great peice of steak. Rick Bayless can make a salsa out of 1 tomatoe and 1 chili pepper.

I made your recipe for this sauce. it was good but in my typical style I couldn’t leave well enough alone. I thought adding a small amount of key lime zest from a lime the size of a small walnut would boost flavor. it ruined it. tomorrow I’ll add another avocado that oughta straighten it back out. dang my additive…

Thanks for the excellent Green Salsa recipe. This is one of my favorites!
I’ve been watching Mexico One Plate at a Time since 2004 and this is the program that got me interested in both cooking and authentic Mexican food. Truly inspirational!

This comment makes me feel like I’ve been living under a rock. since 2004? Wow! I’ve only been tuned in
for about a year but have loved evey dish i’ve made

I add the juice of 1/2 lime. Love it and make it often! Thanks, Rick!!

Added the juice of half a lime per other suggestions. It’s amaze-balls. Next time we’ll try roasting the tomatillos and serranos. Delicious!

Oh man, this turned out great!

Remove avocado from the skin in halves with a spoon. Under running water, use your fingers to remove the oxidized portions. Quick, easy, highly effective.

Giving canning this most excellent recipe a try. Will post an update soon.


Quick and Easy Corn, Tomato and Avocado Salsa

Have you noticed how good corn is this summer? This is a good corn year. I also think it’s a good watermelon year. If you care. I remember my parents talking about things like “good corn years” or “good cantaloupe years” when I was young. Of course back then I poo-pooed it off as being old person’s talk. Now I get it. There are good years for fruits and veggies, depending on how much rain we get during the year, the amount of sun shining, early freeze etc. I’m not sure what makes a good corn year, but I’m telling you, 2016 is a good corn year! Maybe I get a little carried away when I start loading corn into my cart because I know it only lasts for a couple of months? I’m not ashamed to admit for a couple of months of the year, I’m a corn hoarder. If you’re a corn hoarder too, you’ll love Quick and Easy Corn, Tomato and Avocado Salsa.

Quick and Easy Corn, Tomato and Avocado Salsa is one of the best dishes you’ll eat this summer. I promise. Happy 4th!


Directions

Steak and salsa

1. Remove steaks from refrigerator and let warm to room temperature. For salsa, quarter tomatoes and place in a bowl. Sprinkle with onion, chili peppers, garlic, cumin and 1/4 tsp salt. Stir and set aside.

2. Oil grill and preheat barbecue to medium-high. Season both sides of steak with a sprinkle of salt and pepper, and Worcestershire, if using rub in. Barbecue until meat gives slight resistance when pressed, about 4 minutes per side for 1inch thick steaks if you like them medium-rare.

3. Remove to a cutting board and let rest 5 minutes before slicing. Meanwhile, butter both sides of bread, using 4 slices for open-face sandwiches or 8 if you want top slices. Place bread on grill. 4. Barbecue until lightly toasted and grill marks form, 2 to 3 minutes per side.

5. Cut avocado in half and remove pit. Peel avocado or scoop pulp from skin. Cut in large dice. 6. Place on tomatoes, then drizzle with lime juice. Stir gently to mix. Taste and add more salt or lime juice, if you like.

7. Slice steaks crosswise in the thickness you like for a sandwich. Divide equally among 4 slices of bread. Spoon salsa on top (and top each with another slice of bread, if desired).


Corn Tomato Avocado Salad is the ultimate BBQ side dish! I am taking advantage of summer corn, tomatoes and cucumber and tossed them altogether with avocado for a fresh summer salad! Great for cookouts and summer outings. A few more summer salads you may enjoy, this Grilled Corn Salad with Feta or this Corn Salsa with Lime!

This summer salad is one of my most popular side dishes and I am not surprised! It’s colorful, fresh and healthy made with simple, in-season ingredients. The avocado adds a lovely creaminess to the salad once you toss it all together. If you want to make this ahead, prep all the ingredients and add the avocado just before serving.

You can also turn this into a main dish salad by grilling up some proteins and serving it with the salad. Grilled shrimp or chicken would be great mixed in. Keep it vegan by grilling some tofu. Or grill up some steaks and serve it on the side.



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