Pioneer woman avocado salsa is an easy, no-cook appetizer made with ripe avocados, cherry tomatoes and fresh poblano pepper, ready in just 25 minutes. So it’s a go-to for Cinco de Mayo, summer cookouts or game day snacking, since you can toss it together right before guests arrive.
Cutting the avocados into even dice keeps every bite balanced, so you get fruit, tomato and pepper in each scoop. But skip that step and big chunks turn the whole bowl into guacamole after a few stirs.
Jicama adds a sweet crunch that cuts through the creamy avocado, and you won’t find that texture in most salsa recipes online. And garlic salt instead of fresh garlic keeps everything mellow, which lets the lime and cilantro do the heavy lifting.
Pioneer Woman Avocado Salsa
Course: AppetizerCuisine: American, MexicanDifficulty: Easy4
servings20
minutes195
kcalCreamy avocado chunks tossed with tangy tomato, onion and pepper, then seasoned with lime juice and cilantro for a bright, scoopable dip.
Ingredients
2 avocados, peeled and diced
1 c. cherry tomatoes, cut into quarters
1/4 red onion, finely chopped
1 poblano pepper, seeded and chopped
1/2 c. diced jicama (optional)
1/2 c. chopped fresh cilantro
Juice of 2 limes, divided
1/2 tsp. garlic salt
1/4 tsp. ground black pepper
Kosher salt, to taste
Tortilla chips, to serve
Directions
- Combine the ingredients: Toss the avocado, cherry tomatoes, red onion, poblano pepper, jicama (if using), and cilantro into a medium bowl, then squeeze in the juice of 1 lime.
- Season and adjust: Sprinkle the garlic salt and black pepper over the mixture, then taste and add more lime juice or kosher salt until the brightness is where you want it.
- Serve right away: Transfer the salsa to a serving bowl and set out with tortilla chips, since avocado browns quickly once cut.
FAQs
Can I substitute the poblano pepper with something else?
A green bell pepper works as the closest swap, since it has that same mild flavor without any heat. But try a seeded jalapeno if you want more kick, because the flesh adds a fresh pepper taste that pairs well with avocado.
Can I make avocado salsa ahead of time?
You can chop the tomatoes, onion, poblano and jicama up to a day ahead, then store them in a sealed container in the fridge. Once you’re ready to serve, dice the avocados and fold everything together with lime juice, since that keeps the color bright.
Do I need a food processor to make avocado salsa?
No, and you actually want to skip it here, because a food processor would puree everything into something closer to guacamole. So a sharp knife and a cutting board are all you need, since hand-chopping gives you those chunky, scoopable pieces.
Why does my avocado salsa turn brown so fast?
Avocado flesh oxidizes the moment it hits air, so lime juice slows the browning but won’t stop it completely. Because of that, the recipe calls for serving right away. And if you need to hold it for an hour, press plastic wrap directly onto the surface to block out air.
Can I freeze avocado salsa?
Freezing will wreck the texture, because avocado turns mushy and watery once it thaws. So eat it within about two hours, or toss the remaining mix (minus the avocado) into a freezer bag for next time.
