Salsa Cruda with Avocado


by: Christina

In Veracruz, this versatile sauce is served with appetizers, as well as with grilled meats, chicken and fish. Zarela Martinez eats it like a lighter, spicier guacamole.


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serves: 1

5 plum tomatoes (or 3 ripe medium tomatoes)

1/4 cup finely diced red or white onion

1 jalapeno chile (finely diced, seeded first if you want less heat)

12 sprigs cilantro chopped

1 avocado, finely diced

pureed or ground chipotle chile to taste (optional)

1 lime juice or a splash of beer

sea salt

Nutrition Facts
Salsa Cruda with Avocado

Servings Per Recipe: 1

Amount per Serving

Calories: 470

  • Total Fat: 31 g
  •     Saturated Fat: 4.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 60.2 mg
  • Total Carbs: 50.6 g
  •     Dietary Fiber: 22.9 g
  •     Sugars: 20.9 g
  • Protein: 10.8 g

how is this calculated?

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1.  Halve the tomatoes lengthwise, squeeze the seeds into a strainer, then chop the flesh into small pieces. Put the tomato into a bowl with the onion, chile, cilantro, and avocado. Add lime juice or a splash of beer and season with salt to taste.

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