This delicious, Spicy Avocado Salsa is made with tomatoes, avocado, cilantro, and cayenne pepper that adds just the right amount of heat for a spicy kick!

If you love avocados, chances are you also love (or at least, really like) salsa as well. I especially like to make mine chunky so I can bite down on the salsa and tomatoes when eating it.

This spicy Avocado Salsa is so easy to make and really boils down to just assembling the ingredients and mixing them together. If you can make a salad, you certainly can make this easily!

Ingredients used in making Spicy Avocado Salsa

Vegetables: avocado, tomatoes, and cilantro. I didn’t use onions for my salsa but you can include them if you want to.

Spices: garlic powder, cayenne pepper, salt, and red pepper flakes.

Olive oil: I use just a little bit to help the spices mix evenly.

Lime juice: for a nice infusion of zesty flavor!

How to make Spicy Avocado Salsa

Cut the avocado lengthwise and remove the pit. Slice the avocado into cubes, then use a spoon to scoop out the avocado. Or you can scoop it out first, then cut it. It doesn’t really matter as the cubes don’t have to be perfect.

For the tomatoes, make sure they are completely de-seeded or it will cause your salsa to become watery.

The easiest way I have found to do this is to cut the tomatoes into quarters and then cut out the core and seeds. If there are any seeds left, just scrape gently with a knife.

When the tomatoes have been de-seeded, chop them up and set aside. Also, chop up the cilantro.

At this point, you can just toss everything together to mix them and save some time, but I like to mix the spices and olive oil separately first. Then I pour into the vegetable mix and stir everything together. I do this to be sure the spices are evenly distributed throughout the salsa, but you don’t have to.

Lastly, squeeze in a little lime juice for a nice zesty flavor and you’re good to go!

This recipe serves 6 and contains 2 net carbs per serving. It keeps well for about 3 days in the fridge.

What can I eat this Spicy Avocado Salsa with?

Salsa is commonly eaten with chips, but since going low carb, I have found a lot of interesting ways to eat my salsa.

I love to eat salsa with fish and my favorites are:

Pan-Seared Tilapia

Keto Fish Cakes

Baked Whole Catfish

You can also eat it with eggs, on lettuce leaves, or even as is. I have been caught eating it by the spoonful when I’m feeling peckish!

Tips when making Spicy Avocado Salsa

It is important to use fresh vegetables as opposed to frozen. Frozen tomatoes, even when defrosted, will still have a higher liquid content than fresh tomatoes.

Don’t skip the step where you have to de-seed the tomatoes as this will also help prevent the salsa from becoming watery.

You can tone down the cayenne pepper if you like, or leave it out entirely for basic avocado salsa.

The lime also keeps the avocado from browning, in addition to adding flavor.

Recipe