Filled to the sombrero’s brim with juicy tomatoes, jalapeño, avocado, garlic and more, South of the Border Salsa is full of fresh garden flavor. Served on the side with chips or as a topping for Mexican dishes, this versatile dip is irresistibly good! Once you try it, there’s no going back to the store-bought jarred stuff!
Why We Love It
This past spring, I got a vegetable and fruit chopper from my littlest for Mother’s Day.
It’s funny, because at first I must admit I was skeptical about the chopper (boy oh boy, there’s a lot of parts to clean), but that quickly changed. In fact, I’ve come to realize that this little thing is absolutely amazing–that is, the sort of amazing when you want to cut up tiny amounts of veggies and fruits into perfect, little uniform squares.
And what type of recipe lends itself best to tiny uniform squares? Why, homemade salsa, of course! If you’ve ever had homemade salsa, you know it’s far superior to anything you’ll buy at the store. Thanks to my little chopper (what did I ever do without it???), I am now a homemade salsa connoisseur. I’ve come to learn that it’s quite fun to chop things into tiny squares. Once you get into the groove, it’s also fun to come up with your own salsa recipes!
This South of the Border Salsa has been perfected over the last few months and is one of my favorites. With avocados, tomatoes, jalapeño, onion, garlic and more, it has an incredibly fresh flavor that just can’t be beat and is quite addicting! This delicious, juicy salsa pairs so well with tacos and many other of our Mexican meal faves, including Cheesy Chicken Enchiladas, Chicken Bacon Ranch Quesadillas and Creamy Chicken Enchilada Soup!
Why You’ll Love It
Now let me be clear: you don’t need a vegetable chopper to make South of the Border Salsa. You can use a food processor, or you can kick it old school and chop everything by hand.
If you’ve enjoyed homemade salsa in the past, then you already know how much better it is than anything you’ll buy at the store. With fresh ingredients, it’s really easy to make (even if you don’t have a certain, special tool) and is so much better for you! There’s no added high fructose syrup or distilled vinegar, which is found in a lot of jarred, store-bought varieties. The only preservatives used in this fresh salsa recipe are salt and lime juice, giving it a pure, natural taste.
Never had avocado in your salsa before? Well, then you’re in for a delicious treat. The avocado in this salsa recipe, along with the minced garlic, adds a hearty, creamy charm to what was already a flavorful, robust base.
Avocados are not only great in this salsa, they are the star of the show in Easy Cheesy Guacamole! Make both of these great dips to take your next party, meal, or snack to the next level!
South of the Border Salsa Ingredients
- 1 & 1/2 cups chopped fresh tomatoes (Roma or Campari preferred)
- 1 medium avocado, peeled, pitted and chopped
- 1 small jalapeño pepper, minced
- 1/2 cup chopped, red onion
- 1/3 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice (used as a preservative)
- 1 tablespoon fresh garlic, minced
- 1/2 teaspoon dried oregano
- dash of salt
Feeling a little extra spicy? Throw in a dash of cayenne pepper to take things up a notch!
How to make South of the Border Salsa
You’ll want to gather the following equipment:
- vegetable chopper or food processor (use a chef’s knife in lieu of these options)
- cutting board
- chef’s knife
- medium mixing bowl
- spoon
- measuring cups
- measuring spoons
- plastic wrap
- garlic mincer
- avocado kitchen tool (optional)
- citrus juicer (optional)
Make South of the Border Salsa in Just a Few Simple Steps:
Prep the ingredients. Whether you’re preparing this with a chopper, food processor, or simply using a knife, it’s helpful to do the following before you get started:
- Wash and slice tomatoes
- Pit avocado, remove skin and slice into wedges
- Wash jalapeño pepper, cut in half and remove stem and seeds (be mindful when handling that the pepper’s spice comes from the seeds and membrane–you might want to wear gloves as a precaution)
- Slice onion and remove outer layer
- Chop the cilantro
- Mince the garlic
- Juice the lime
Dice the tomatoes, avocado, pepper and onion using a chopper, processor or chef’s knife. Add these ingredients to your mixing bowl and stir to combine.
Next, add the chopped cilantro and minced garlic; stir.
Drizzle on the lime juice, add a dash of salt and stir.
Kitchen Ready Betty tip: You don’t need a lot of salt to bring out the flavors in this salsa. Start with just a dash. You can always add a little more later to suit your taste.
South of the Border Salsa tastes best when it sits in the fridge for at least 1 hour before serving. This gives a chance for the flavors to blend together!
Enjoy South of the Border Salsa with chips, in a salad, with grilled chicken, or alongside your favorite Mexican dish!
Storing South of the Border Salsa
Store in an airtight container and refrigerate. Enjoy within 3 days.
Kitchen Ready Betty tip: To prevent the avocado from quickly browning, place plastic wrap directly on top of the salsa in the container. Then place another layer of plastic wrap just under the lid before sealing. This double layer method helps to keep air out that causes an enzyme in the avocado to react when it’s exposed to oxygen.
South of the Border Salsa
Description
If you've enjoyed homemade salsa in the past, then you already know how much better it is than anything you'll buy at the store. With fresh ingredients, it's really easy to make and is so much better for you! The only preservatives used in this fresh salsa recipe are salt and lime juice, giving it a pure, natural taste.
The avocado and fresh garlic add a hearty, creamy charm to what was already a flavorful, robust base. Enjoy this as a dip with chips, or as a topping on your favorite Mexican dish!
South of the Border Salsa
How to Make South of the Border Salsa
-
Prep the ingredients:
Wash and slice tomatoes
Pit avocado, remove skin and slice into wedges
Wash jalapeño pepper, cut in half and remove stem and seeds
Slice onion and remove outer layer
Chop the cilantro
Mince the garlic
Juice the lime
-
Dice the tomatoes, avocado, pepper and onion using a chopper, processor or chef's knife. Add these ingredients to your mixing bowl and stir to combine.
-
Next, add the chopped cilantro and minced garlic; stir.
-
Drizzle on the lime juice, add a dash of salt and stir.
You don't need a lot of salt to bring out the flavors in this salsa. Start with just a dash. You can always add a little more later on to suit your taste. -
South of the Border Salsa tastes best when it sits in the fridge for at least 1 hour before serving. This gives a chance for the flavors to blend together!
-
Store in an airtight container and refrigerate. Enjoy within 3 days.
To prevent the avocado from quickly browning, place plastic wrap directly on top of the salsa in the container. Then place another layer of plastic wrap just under the lid before sealing. This double layer method helps to keep air out that causes an enzyme in the avocado to react when it's exposed to oxygen.
Note
This recipe makes about 5 cups.
I always use vine ripe (Roma or Campari) tomatoes for this recipe. Avoid using overly ripe tomatoes--they'll be too watery and more acidic.
When picking out an avocado, choose one that's slightly soft. If it's too squishy, that means it's too ripe and will not hold up well in this recipe.
Please use freshly squeezed lime juice for this. It tastes so much better!
