Avocado Tomato Salsa Food

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TOMATO AND AVOCADO SALSA



Tomato and Avocado Salsa image

Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta.

Provided by Martha Rose Shulman

Categories     easy, quick, condiments

Time 20m

Number Of Ingredients 8

1 pound ripe tomatoes, finely diced
1/2 small red onion, finely diced, soaked in cold water for five minutes, drained, rinsed and dried on paper towels
1 to 3 serrano or jalapeño peppers, minced
1 ripe avocado, peeled, pitted and finely diced
2 to 3 teaspoons fresh lime juice (to taste)
1 tablespoon extra virgin olive oil
1/4 cup chopped cilantro (more to taste)
Salt, preferably kosher salt, to taste

Steps:

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

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 435 milligrams, Sugar 4 grams

AVOCADO TOMATO SALSA



Avocado Tomato Salsa image

Make and share this Avocado Tomato Salsa recipe from Food.com.

Provided by PaulaG

Categories     Onions

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 roma tomatoes, chopped
2 medium avocados, peeled, and diced
1/4 cup chopped red onion
2 serrano chilies, seeded and diced
2 -3 tablespoons chopped cilantro
1 lime, juice of
salt and pepper, to taste

Steps:

  • In a medium bowl mix together the ingredients.
  • Allow to stand while preparing the remainder of the meal.

Nutrition Facts : Calories 174.1, Fat 14.8, SaturatedFat 2.2, Sodium 9.6, Carbohydrate 11.8, Fiber 7.4, Sugar 2.2, Protein 2.5

ROASTED TOMATO SALSA WITH A SMASHED AVOCADO AND CHIPS



Roasted Tomato Salsa with a Smashed Avocado and Chips image

Provided by Food Network

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 18

4 medium sized red tomatoes
1 dried morita pepper
1 dried arbol pepper
1 dried pasilla pepper
1 teaspoon pico di gallo ground chili pepper
1 tablespoon freshly chopped cilantro leaves
1 to 2 cloves garlic, chopped
1/2 key lime, juiced
1/4 white onion, diced
Salt
4 corn tortillas
Vegetable or corn oil
Salt
Ground cumin, to taste
1 lime, halved
1 ripe avocado
1/2 lime, juiced
Salt

Steps:

  • Smashed Avocado:;
  • Preheat grill over high heat.
  • Grill the tomatoes until charred. Remove from heat to a small bowl until cool enough to tough. Peel and reserve.
  • Add the dried peppers to a saute pan on the grill, and cook for 30 seconds to 1 minute on each side to bring out the aroma. Do not burn.
  • To a blender, add the tomatoes, all of the peppers, cilantro, garlic, lime, onion and salt, to taste. Blend until almost smooth.
  • Cut tortillas into triangles and brush with vegetable oil. Add to a perforated grill pan on the grill. Cook a couple of minutes on each side until they turn a light golden color and are crisp. Do not burn. Remove to a serving bowl and season with salt, cumin and a squeeze of lime.
  • Halve, pit, peel and slice the avocado. Add to a bowl, sprinkle with the lime juice and season with salt, to taste. Coarsely mash.
  • Serve chips in a large bowl tossed with salsa and avocado.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

HERB-ROASTED SALMON WITH TOMATO-AVOCADO SALSA



Herb-Roasted Salmon with Tomato-Avocado Salsa image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons olive oil, plus more for the baking sheet and salmon
1/3 cup finely chopped fresh dill
1/3 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh basil
2 1/4 pounds center-cut salmon fillet, skin and bones removed
Kosher salt and freshly ground black pepper
2 large avocados
12 ounces mixed-colored cherry or grape tomatoes, halved or quartered if large
2 tablespoons fresh lemon juice
1 small shallot, minced

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.

AVOCADO, TOMATO AND MANGO SALSA



Avocado, Tomato and Mango Salsa image

Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh.

Provided by FHIVESHOT

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Avocado Salsa Recipes

Time 45m

Yield 6

Number Of Ingredients 10

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
½ cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
¼ cup chopped red onion
3 tablespoons olive oil

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.

Nutrition Facts : Calories 158.3 calories, Carbohydrate 13.8 g, Fat 12 g, Fiber 4.2 g, Protein 1.9 g, SaturatedFat 1.7 g, Sodium 397.3 mg, Sugar 8 g

CHUNKY TOMATO & AVOCADO SALSA



Chunky tomato & avocado salsa image

This fresh and tangy vegetarian side dish makes a great addition to a Mexican dinner party banquet

Provided by Good Food team

Categories     Side dish

Time 25m

Number Of Ingredients 9

150ml/ ¼ pint extra-virgin olive oil
juice 5 limes (100ml/3½fl oz)
small bunch coriander , roughly chopped
2 tbsp honey
1 garlic clove , crushed
2 tbsp pickled jalapeño pepper , chopped
6 avocados , stoned and chopped into chunks
2 cucumber , deseeded and chopped into chunks
1.5 kg/ 3lb 5oz cherry tomato , halved

Steps:

  • To make the dressing, whisk together the olive oil, lime juice, coriander, honey, garlic, jalapeño peppers and some salt and pepper, then set aside. Combine the salsa ingredients, toss with the dressing and serve.

Nutrition Facts : Calories 234 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

AVOCADO SALSA



Avocado Salsa image

Fresh tomatillos bring tanginess to this silky avocado salsa, and that acidity keeps the blend green even after days in the fridge. For more heat, double the chiles and keep all their seeds. If you don't have a food processor, you can make this in a blender, but you may need to add a splash of water to purée the ingredients at the start.

Provided by Genevieve Ko

Categories     sauces and gravies

Time 10m

Yield About 2 cups

Number Of Ingredients 7

8 ounces tomatillos, husked, rinsed well and quartered (3 to 4 medium)
1/4 cup coarsely chopped white onion
1/4 cup chopped fresh epazote or cilantro
2 jalapeño or serrano chiles, stemmed and coarsely chopped, seeded to taste
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon kosher salt (Diamond Crystal), plus more to taste
1 ripe medium Hass avocado, coarsely chopped

Steps:

  • Combine the tomatillos, onion, epazote, chiles, lime juice and salt in a food processor or mortar. Process or pound until very smooth. Add the avocado and pulse or pound until smooth. Taste, and add more lime juice and salt, if desired.
  • Use immediately or refrigerate in an airtight container with plastic wrap pressed against its surface for up to 3 days. Use as a dip for chips, or drizzle over scrambled eggs, tacos, burritos or tortas. Spoon over grilled seafood, steak, chicken, pork or vegetables.

TOMATO & AVOCADO SALSA



Tomato & avocado salsa image

This doubles up as both the guacamole and the tomato salsa element of a Mexican meal

Provided by Barney Desmazery

Categories     Dinner, Side dish

Time 10m

Number Of Ingredients 7

½ red onion , finely chopped
1 small red chilli , seeded and chopped
3 ripe tomatoes , chopped
juice 1 lime
1 tbsp white wine vinegar
2 avocados
small bunch coriander , chopped

Steps:

  • In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.

Nutrition Facts : Calories 97 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

CRISPY PORK WITH AVOCADO SALSA AND TOMATO SALSA



Crispy Pork with Avocado Salsa and Tomato Salsa image

Categories     Fruit Juice     Fry     Orange     Pork Rib     Brandy     Tortillas     Boil     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

4 pounds boneless country-style pork ribs
2 cups (or more) water
1 1/2 cups fresh orange juice
6 garlic cloves, peeled
2 teaspoons fine sea salt
1 teaspoon grated orange peel
1/4 cup brandy
Warm corn tortillas
Avocado Salsa
Fresh 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.

AVOCADO TOMATO SALSA



Avocado Tomato Salsa image

Provided by Nina Simonds

Categories     Tomato     Side     Fourth of July     Picnic     Vegetarian     Quick & Easy     Cinco de Mayo     Backyard BBQ     Avocado     Summer     Birthday     Vegan     Raw     Party     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 5 to 6 Cups

Number Of Ingredients 9

3/4 pound ripe tomatoes, rinsed and drained, stems removed
2 avocados, peeled, pit removed, cut into 1/4-inch dice
Juice of about 1 1/2 limes (about 4 1/2 tablespoons)
1 jalapeno chile, cored and seeded, or to taste
1 tablespoon minced garlic
1 cup minced scallion greens
2 tablespoons fruity extra-virgin olive oil
1/2 cup fresh cilantro leaves, chopped coarsely
1 teaspoon salt

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.

REFRESHING AVOCADO, TOMATO, AND MANGO SALSA



Refreshing Avocado, Tomato, and Mango Salsa image

Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapenos instead of fresh.

Provided by Citygirlincountry

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 50m

Yield 8

Number Of Ingredients 10

4 tomatoes, diced
2 mangos - peeled, seeded, and diced
2 avocados - peeled, pitted, and diced
½ cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
3 cloves garlic, minced
½ cup chopped red onion, minced
2 tablespoons fresh lime juice
1 tablespoon olive oil, or to taste
1 teaspoon fine sea salt

Steps:

  • Mix tomatoes, mangos, avocados, cilantro, jalapeno pepper, and garlic together in a bowl. Stir red onion, lime juice, olive oil, and sea salt into the tomato mixture.
  • Cover bowl with plastic wrap and refrigerate for 30 minutes.

Nutrition Facts : Calories 141 calories, Carbohydrate 15.4 g, Fat 9.3 g, Fiber 5.3 g, Protein 2.1 g, SaturatedFat 1.4 g, Sodium 230 mg, Sugar 8.4 g

AVOCADO TOMATO AND OLIVE SALSA



Avocado Tomato and Olive Salsa image

This is a HEARTY and oh-so-delicious salsa/salad/dip (I can not really decide what to consider it). Great on tortilla chips or right off of a spoon!! It's a good idea to soak your diced avacados briefly in a little lemon juice right after prepping to help retain the nice color...

Provided by FolkDiva

Categories     Vegetable

Time 20m

Yield 8 , 8 serving(s)

Number Of Ingredients 10

2 avocados (ripe but still firm, diced)
2 garlic cloves (minced)
1/2 teaspoon cumin
2 tablespoons fresh cilantro (chopped)
2 cups grape tomatoes (quartered)
1/2 medium red onion (chopped, may substitute green onion...very tasty as well)
1 cup black olives (sliced, or green olives...your preference)
1/2 cup feta cheese (crumbled)
1 lime (juice of)
1/4-1/2 cup Italian dressing (for some reason Wishbone Robust seems to work particularly well....but your favorite will certainly )

Steps:

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

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