Equipment
* optional
Ingredients
Aromatics & Acid
- 60 g red onion, finely diced
- 15 g jalapeño pepper, minced
- 30 ml lime juice, freshly squeezed
- 4 g kosher salt
Vegetables
- 300 g roma tomatoes, diced
- 200 g avocado, diced 1cm cubes
- 10 g fresh cilantro, chopped
Nutrition (per serving)
Method
Combine the finely diced red onion, minced jalapeño, lime juice, and salt in a mixing bowl. Stir to coat and let sit for 10 minutes.
While the onions marinate, core and dice the tomatoes into 1cm cubes. If the tomatoes are excessively juicy, discard the seeds to prevent a watery salsa.
Add the diced tomatoes and chopped cilantro to the bowl with the onion mixture. Toss gently to combine.
Halve, pit, and peel the avocado. Dice the flesh into 1cm cubes. Add to the bowl immediately to coat in the lime juice mixture.
Gently fold the avocado into the salsa using a spatula or large spoon, taking care not to mash the cubes. Taste and add more salt if necessary. Serve immediately.
Chef's Notes
- Select avocados that yield slightly to gentle pressure but are not mushy. Overripe avocados will turn into guacamole when mixed.
- Use Roma (plum) tomatoes for the best texture as they have a higher flesh-to-seed ratio than slicing tomatoes.
- For a smoky variation, you can char the jalapeño over an open flame before mincing.
- The 'Deflaming' step for the onions is the secret to professional-tasting raw salsas—do not skip it.
Storage
Refrigerator: 1 day — Avocado oxidizes quickly. Press plastic wrap directly against the surface of the salsa to minimize air contact.
