Avocado Salsa Recipe - Vegetarian Times

Avocado Salsa


Typical Costa Rican meals start with an assortment of appetizers: picadillos, or mixtures, of cooked, minced vegetables; tubers served with small tortillas; and dips presented with crispy tortilla chips. Few Costa Ricans would add jalapeños since, in general, Costa Rican food is mild-but some like it hot such as the Costa Ricans living along the Caribbean coast, who love hot habanero chiles. You can make the salsa ahead, and add the avocado and cilantro just before serving.

  • 8Servings


  • 1/2 cup finely chopped onion
  • 3 cups seeded and finely diced tomato
  • 1 to 2 cloves garlic, minced or crushed
  • 1/2 large sweet red pepper, finely diced
  • 1 to 2 tsp. finely chopped jalapeno to taste, optional
  • 1/4 cup freshly squeezed lemon juice
  • 2 tsp. brown sugar
  • 2 ripe avocados, peeled and diced
  • 2 to 3 Tbs. chopped fresh cilantro leaves


Combine all ingredients except avocados and cilantro in medium-sized bowl, and stir gently. Set aside, and chill, if desired.

To serve, combine avocado and cilantro, and stir in gently with other salsa ingredients to mix well. Pass with crisp tortilla chips.

Nutrition Information

  • Calories: 90
  • Carbohydrate Content: 8 g
  • Fat Content: 6 g
  • Fiber Content: 3 g
  • Protein Content: 1 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 10 mg
  • Sugar Content: 3 g