Best 20 Avocado Tomato Salsa Recipes

TOMATO, CORN AND AVOCADO SALSA

Steps:

• Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.

AVOCADO, TOMATO AND MANGO SALSA

Steps:

• In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

GRILLED CHICKEN WITH HEIRLOOM TOMATO AND AVOCADO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Combine onion powder, garlic powder, cumin, salt, pepper, and chili powder in a small bowl. Sprinkle chicken with spice mixture and rub until evenly coated. Drizzle with 1 tablespoon olive oil.
• Arrange chicken on the preheated grill and grill for 8 minutes. Turn and grill until no longer pink in the center and the juices run clear, about 4 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the grill and drizzle with remaining olive oil. Let stand for 10 minutes.
• Meanwhile, mix avocado, tomato, and red onion for salsa together in a small bowl. Add lime juice and season with salt and pepper.
• Slice chicken and top with salsa.

CHILLED AVOCADO AND YOGURT SOUP WITH TOMATO SALSA

Steps:

• Halve and pit the avocados. Set aside half an avocado for the salsa. Put the remaining avocado flesh in a blender with the buttermilk, yogurt, cilantro, garlic, chile, and cumin. Blend until smooth. Taste and add more chile if desired, and then blend again. Transfer to a bowl and stir in enough cold water to thin the soup to a pleasing consistency, about 1/2 cup. Stir in the lime juice, or more to taste, and season with salt. Chill thoroughly.
• Just before serving, prepare the salsa: In a bowl, stir together the tomato, onion, cilantro, chile, and garlic. Cut the reserved avocado half into 1/4-inch dice and fold it in gently, and then season to taste with salt and lime juice and stir again gently to avoid mashing the avocado.
• If the soup has thickened in the refrigerator, whisk in ice water to thin it to the desired consistency. Taste for seasoning. Divide among 6 bowls. Top each serving with a spoonful of salsa and serve.

TOMATO AND AVOCADO SALSA

Steps:

• Mix together all the ingredients. Let sit for 15 minutes, in or out of the refrigerator, before serving.

BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA

Steps:

• In a small bowl stir together the tomato, the onion, the jalapeño, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
• In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.

HERB-ROASTED SALMON WITH TOMATO-AVOCADO SALSA

Steps:

• Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and brush it lightly with oil.
• Mix together the dill, parsley, chives and basil in a small bowl. Reserve 2 tablespoons of the mixture for the salsa and set aside.
• Put the salmon on the prepared baking sheet and sprinkle all over with salt and pepper. Drizzle the top lightly with oil, then top evenly with the herb mix. Bake until just cooked through, 20 to 25 minutes.
• Meanwhile, halve and peel the avocados and cut them into 1/2-inch pieces. Put the avocados in a large bowl and gently toss with the tomatoes, lemon juice, shallots, 2 tablespoons oil, 1/2 teaspoon salt and the reserved herbs. Transfer to a serving bowl.
• Serve the salmon with the salsa on the side.

CATFISH TACOS WITH TOMATO AND AVOCADO SALSA

Steps:

• Preheat oven to 350°F. Mix tomatoes, avocado, 2 tablespoons lime juice, onion, cilantro, and 2 teaspoons jalapeños in small bowl. Season with salt and pepper.
• Place fish in single layer on small rimmed baking sheet. Mix garlic, 3 tablespoons lime juice, and 1 teaspoon jalapeños in another small bowl. Drizzle half of lime juice mixture over fish; reserve remainder. Sprinkle fish with salt and pepper; let stand 15 minutes.
• Meanwhile, wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes.
• Preheat broiler. Broil fish just until opaque in center, about 6 minutes. Cut fish into 1-inch pieces. Top each tortilla with 1/2 cup lettuce, then fish pieces. Drizzle with reserved lime juice mixture. Spoon salsa over; sprinkle with cheese.

AVOCADO, TOMATO & CORN SALAD/SALSA

Steps:

• Mix the first 5 ingredients together.
• Add avocado, onions, corn and tomatoes. Toss into dressing.
• Season with salt and pepper.
• Let sit for 30 minutes, toss and enjoy!

TOMATO, CORN, AND AVOCADO SALSA

Steps:

• Dice ripe tomatoes and combine with raw corn kernels, diced avocado, chopped cilantro, and fresh lime juice. Add some minced serrano chile for a little heat. Season with salt and more lime juice.

GRILLED MAHI MAHI TACO, RED CABBAGE SLAW, TOMATO AVOCADO SALSA,

Steps:

• For Tacos:.
• Preheat grill.
• Brush fillets with oil and season with salt and pepper. Grill for 3-4 minutes per side.
• Remove from grill, and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes, and then flake with a fork.
• Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa, and drizzle with Charred Pineapple-Habanero Hot Sauce.
• For Citrus Vinaigrette:.
• Combine all ingredients in a blender, and blend for 1 minute.
• For Red Cabbage Slaw:.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste.
• For Tomato And Avocado Salsa:.
• Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
• For Charred Pineapple-Habanero Hot Sauce:.
• Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill, and grill until the entire surface is completely black and charred. Remove from grill, and let cool slightly.
• Peel the pineapple, remove the core, and coarsely chop the flesh.
• Heat oil in a medium saucepan over med-high heat.
• Add the onion, and cook until soft.
• Add the pineapple, pineapple puree, habanero, and vinegar, and cook until the mixture is completely soft, about 25-30 minutes.
• Transfer to a blender, and blend until smooth.
• Season with salt, pepper, and honey, to taste.
• Strain the mixture into a bowl.
• *Note: If you can't find the Pineapple Puree, heat up 1 20 oz. can of pineapple chunks in unsweetended pineapple juice along with 6 tablespoons of sugar. Simmer until the liquid has reduced by 1/2. Puree the mixture in a blender.

AVOCADO, TOMATO AND MANGO SALSA

Steps:

• In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic.
• Stir in the salt, lime juice, red onion, and olive oil.
• To blend the flavors, refrigerate for about 30 minutes before serving.

BAKED CHIMICHANGA BREAKFAST BURRITOS WITH AVOCADO-TOMATO-WATERCRESS SALSA

Steps:

• For the black beans: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Add the beans, 1/2 cup water, and the chipotle and cook, stirring occasionally, until the water is reduced and beans are heated through and soft, about 20 minutes. Use a potato masher to mash the beans into a chunky paste. Taste, and season with salt as necessary. Stir in the cilantro, and then spread on a baking sheet to cool.
• For the salsa: Put the avocados, tomatoes, green onions, serrano and some salt and pepper in a large bowl and fold together. Fold in the lime juice, oil, cilantro and watercress. Set aside.
• For the chorizo filling: Heat the oil in a large skillet until it begins to shimmer. Add the chorizo and cook until golden brown and cooked through, about 8 minutes, stirring a few times. With a slotted spoon, remove the sausage to a paper-towel-lined plate.
• Add the onions and peppers to the pan drippings and cook, stirring occasionally, until soft, about 8 minutes. If the chorizo is in large chunks, chop it coarsely, then stir it into the onions and peppers. Add the eggs, and scramble until soft curds form. Season with salt and pepper, then stir in the cilantro and remove from the heat.
• To assemble: Preheat the oven to 425 degrees F. Brush a nonstick baking sheet with some oil. Spread a thin layer of the beans across the center of a tortilla, leaving a 1-inch border. Top with some of the chorizo filling and a handful of Monterey Jack. Fold in the sides of the tortilla, and then roll from the bottom into a tight cylinder. Place seam-side down on the baking sheet and repeat with remaining tortillas, beans, filling and cheese. Brush the tops and sides of the burritos with canola oil, and bake until golden brown and crispy, about 7 minutes. Transfer to a platter, and top with Avocado-Tomato-Watercress Salsa, cotija and cilantro leaves. Garnish the platter with lime wedges.

AVOCADO TOMATO SALSA

Steps:

• First
• Cut the tomatoes in half and scoop out the seeds. Cut into 1/2-inch dice and put in a serving bowl.
• Second
• Add the remaining ingredients and carefully stir to mix evenly. Taste for seasoning and adjust if necessary. Use as directed in the recipe or served with any type of grilled meat, seafood, or vegetable.

GRILLED HALIBUT WITH TOMATO-AVOCADO SALSA

Steps:

• In medium bowl, mix all salsa ingredients until well blended. Cover and refrigerate about 20 minutes or until chilled.
• If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix all remaining fish ingredients. Place fish in dish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
• Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

SHRIMP AND PORK TACOS WITH TOMATO SALSA AND CREAMED AVOCADO

Steps:

• For the shrimp and pork filling: In a cast iron pan, heat the vegetable oil over medium heat. Place the pork in the pan and saute until brown and caramelized.
• Once the pork has browned, add the shallots, garlic, and chiles, cook for 1 to 2 minutes.
• Add the cumin and smoked paprika and stir. Add the shrimp and stir. Once the shrimp has turned pink, add the water chestnuts and stir. Add the sugar, cilantro stems, lime zest and juice, remove from heat.
• For the tomato salsa: Put the tomatoes and green onions in a small bowl. Add the lime juice, cilantro leaves and stems and mix. Season the salsa with sugar and salt.
• For the creamed avocado: Put the avocados in a bowl, add the lime juice and chopped green onion. Add the sugar and sour cream. Mash until the mixture is incorporated. Season with salt.
• To assemble the shrimp and pork tacos: Place the tortilla shells on a plate. Divide the pork and shrimp filling among the tortilla shells. Spoon the filling in the center of the taco.
• Spoon the creamed avocado and tomato salsa over the tortilla shells. Garnish with cilantro.

CRISPY PORK WITH AVOCADO SALSA AND TOMATO SALSA

Steps:

• Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
• Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.)
• Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, Avocado Salsa, and tomato salsa.

MEXICAN SALSA CRUDA WITH AVOCADO (A RAW TOMATO SAUCE)

Steps:

• Combine all the ingredients in a mixing bowl and blend well.

AVOCADO TOMATO AND OLIVE SALSA

Steps:

• Toss everything together gently, chill for a couple of hours and serve with tortilla chips!

FIESTA CHICKEN BREASTS WITH TOMATO-AVOCADO SALSA

Steps:

• In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve.
• Meanwhile, place chicken in shallow glass or plastic dish. In small bowl, mix 1/4 cup lime juice, 1/4 cup oil, the cumin and salt; pour over chicken. Cover and refrigerate 1 hour.
• Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
• Place chicken, skin sides up, in pan. Pour marinade over chicken. Cover and bake 30 minutes. Uncover and bake 20 to 30 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F).
• In 10-inch skillet, heat 2 tablespoons oil over medium-high heat until hot. Cook tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and golden brown. Serve chicken topped with salsa. Serve with tortilla strips.