Last Updated on August 10, 2022 by Rebecca Huff
I've been making this recipe forever, and by that, I mean nearly twenty years! It's just so good I have to share.
Recently, my grandma passed away at age 90, and food came to mind through my reminiscing of her. She was a fantastic cook, and I grew up eating her nurturing food, which I feel has contributed to my love of creativity in the kitchen.
Every holiday was a massive feast at my grandma's house. She made most of the dishes, but her three daughters also contributed some unique dishes that became family favorites yearly. Once my cousins and I grew up, we all spread out and started families of our own.
Eventually, one cousin asked everyone in our family to contribute their most loved recipes to add to a family cookbook she planned to print and share with each family member.
One of the recipes I contributed was this Avocado Salsa.
When I lived in Savannah, Georgia, I prepared this salsa for the many gatherings I had at my humble little home. It was also a hit when I took it to church gatherings! For avocado lovers, there's no better dip for your next party or gathering.
In the video below, you can watch me make avocado salsa for my daughter's 14th birthday.
Ingredient Tips and Notes
When presented with an excess of avocados, most people make guacamole. I’d love to challenge you to put those ripe avocados to use in this recipe instead. You’ll want semi-firm avocados, not fully or overripe ones. The grocery store typically has under-ripe avocados, so everything will work out fine if you buy them a few days in advance.
The lemon can be swapped for fresh lime juice if that’s all you have, or you can even do half lemon and half lime juice.
If you're not a huge fan of garlic, you could cut back a little bit or leave it out altogether but I have to say that it takes the flavor to another level. Garlic is also very healthy to eat, so I try adding it to as many dishes as possible. See what I mean in this video about how we eat garlic daily.
I don’t recommend swapping the red onion as it has a distinct flavor that works when you need raw onion. You could use a sweet onion such as a Vidalia in a pinch.
Use whatever type of tortilla chips you prefer. If you are grain-free, don't worry, there are still chips out there for you! Here are a couple of the different ones we've used.
For those who avoid carbohydrates, as long as you use fresh, not cooked corn, the salsa will work for your diet. As for the chips, you might try using a low-carb chip. You can always use veggies to dip the avocado salsa if you prefer.
Optional Ingredients Not Listed In The Recipe
My daughter loves cilantro, so she uses about half a cup of sprinkled over the top of this salsa recipe. I didn’t initially use cilantro because I dislike the taste. (Yes, I have that gene.) If you like cilantro, feel free to add as much or as little as you like.
If you like fiery foods, try chopping up a small jalapeno to add to this recipe.
Preparation Tips
Again, remember to use firm avocados. You’ll dice, not smash them like with guac. When you stir everything together, do so gently so as not to end up with creamy avocado. We want chunks of diced avocado, as well as the other ingrdients.
Using a food processor is fine for chopping the onions and bell pepper as long as you don’t blend. They should be a fine to medium dice; you want a bit of substance to this salsa.
Store the leftovers in an airtight container in the fridge for 3-5 days. The lemon juice will prevent the avocado from turning brown.
A Variety of Ways to Use Avocado Salsa
I mostly use this avocado salsa recipe as an appetizer with tortilla chips. My kids can devour this entire recipe in an afternoon with just tortilla chips straight out of the bowl. It also goes well on top of tacos or with other Mexican dishes such as nachos, burritos and fajitas.
This avocado salsa is fantastic on top of grilled chicken, fish, and beef.
The serving size is hard to gauge, but I’d say it can easily serve 12-15 guests at a party. With this homemade salsa, friend will be asking fo the recipe, guaranteed.
Avocado Salsa
Ingredients
- 16 ounces fresh or frozen corn
- 5 ounces sliced ripe olives if canned, please drain
- 1 red bell pepper chopped
- 5 garlic cloves minced
- 1/3 cup olive oil or avocado oil
- 1/4 cup lemon juice
- 3 tablespoons apple cider vinegar or white wine vinegar
- 1 teaspoon dried oregano
- salt and pepper to taste
- 4 medium to firm avocados diced
- 1 red onion (purple) diced
Instructions
- If using fresh corn, use a mandolin slicer or knife to remove the kernels from the cob. Do not cook the corn first, use it raw.
- In large bowl combine the corn, olives, bell pepper and onion.
- Separately, combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper, mixing well.
- Pour the liquid mixture over the corn mixture and lightly toss to coat.
- Cover the mixture and refrigerate until ready to serve.
- Just before serving add the avocados and stir gently.
- Serve with chips, veggies, or on top of grilled meats!
Video
Nutrition
I'd love to hear what you think after trying this recipe! If you try it, please come back and rate the recipe. That will help other people find and try it as well.
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