This easy to make, savory and delicious South of the Border Salsa features fresh Roma tomatoes, garlic, lime, creamy avocado, and more. Similar to Pico de Gallo, this fresh and chunky, flavorful dip will quickly become a family and party favorite. Bring on the chips!
Once you try this fresh salsa recipe, you will never buy the jarred stuff again.
That's because this chunky homemade salsa is bursting with garden fresh flavor and is so incredibly delicious. With avocados, tomatoes, jalapeño, onion, garlic and more, it has an incredibly fresh flavor that just can't be beat.
This is a dip you can feel good about. Because it's packed full of fresh ingredients and zero manufactured preservatives, it's much better for you, and is low in calories and vitamin rich.
This delicious, juicy salsa pairs so well with tacos and many other of our Mexican meal favs, including Baked Chicken Taquitos, Cheesy Chicken Enchiladas, Chicken Bacon Ranch Quesadillas and Creamy Chicken Enchilada Soup!
And no party is complete without the chips and fresh salsa! The added avocado in this salsa recipe always gets raves. Serve with chips and Easy Cheesy Guacamole, and let the fiesta begin!
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🥘Ingredients
- fresh tomatoes- Roma or Campari preferred
- avocado- choose a firm one that's slightly soft to the touch for best results
- jalapeño pepper- removing the membranes and seeds makes it much less spicy
- red onion- to bring out the flavor
- fresh cilantro- this is a very fragrant herb, so only a little is needed
- fresh lime juice- used as a preservative
- fresh garlic- fresh is more aromatic
- dried oregano- added seasoning for extra flavor
- dash of salt- to taste
🔪Instructions
- Step 1: Chop the fresh ingredients; add to mixing bowl and combine.
- Step 2: Drizzle on the lime juice and add salt to taste; stir.
Hint: 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 come together.
🥣Substitutions
For a sweeter taste, use a Vidalia onion instead of a red onion.
📖Variations
Feeling spicy? Add a habanero pepper to the salsa. You can also add a dash of cayenne pepper.
For an extra chunky salsa, add corn and black beans.
🍽Equipment
- vegetable chopper, food processor, or chef’s knife
- cutting board
- chef’s knife
- medium mixing bowl
- spoon
- measuring cups
- measuring spoons
- plastic wrap
- garlic mincer
- avocado kitchen tool (optional)
- citrus juicer (optional)
🍶Storage
Store in an airtight container and refrigerate. Enjoy within 3 days.
💭Top 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.
🗨️FAQ
No. Keep the skins on for added flavor and texture.
This is optional, but one that's helpful to control the liquid (and longevity) of your salsa. After dicing the tomatoes, place them in a colander and generously sprinkle with salt. Allow them to drain for about 20 minutes before adding them to the salsa.
Add more ingredients to create a chunkier salsa, along with some tomato paste. Start with 1 T. and add extra to suit your taste and preference.
🥄Related
Looking for other entertaining recipes? Try these:
🍴Pairing
These are my favorite dishes to serve with South of the Border Salsa:
📋Recipe
South of the Border Salsa
Equipment
- vegetable chopper, food processor, or chef’s knife
- cutting board
- medium mixing bowl
- measuring cups
- measuring spoons
- garlic mincer
- avocado kitchen tool (optional)
- citrus juicer (optional)
Ingredients
- 1 & ½ cups chopped fresh tomatoes
- 1 medium avocado, peeled, pitted and chopped
- 1 small jalapeño pepper, minced
- ½ cup chopped, red onion
- ⅓ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice used as a preservative
- 1 tablespoon fresh garlic, minced
- ½ teaspoon dried oregano
- dash of salt to taste
Instructions
- 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.
- 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.
Sam D. says
I never had avocado in my salsa before...this was delicious, but any advice on not having it brown so fast?
Kitchen Ready Betty says
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.