3 Avo-based Salsas for Your Cinco de Mayo Party

Cinco de Mayo is fast approaching, and you’re probably wondering what to serve at your get-together. Margaritas, palomas, and a taco bar buffet sound like a no-brainer. And you’ll definitely want plenty of guacamole and chips and salsa to keep the party going. To spice up your salsa game, these avocado-based salsas will give your guests delicious options that will keep them coming back for more. Just make sure you keep the chip bowl full!

Basic creamy avocado salsa

This salsa is very versatile. You can play around with it, adding more heat or spices, like earthy cumin. Choose ripe avocados (don’t know how to select them? Check out our how-to video that shows you the process: make sure the skin of the avocado is dark and yields to gentle pressure) because they mash more easily. Put all of the following into a blender: the flesh of 3 ripe Avocados From Mexico, 3 dehusked tomatillos, 1 chile serrano (leave the seeds if you want a spicy salsa,) 1 clove garlic, 4 tablespoons Mexican crema, the juice of 1 lime, and salt to taste. Blend until smooth. If it’s too thick, add a couple tablespoons of water or lime juice for extra tang until you get the desired consistency.

Mango and avocado salsa

This sweet and tangy salsa will leave your taste buds tingling. Simply combine 1 diced avocado , 1 finely diced red onion, 1/2 minced habanero (remove the seeds if you want your salsa less spicy), 1 diced ripe mango, 1/4 cup finely chopped cilantro, 2 tablespoons lime juice, 1 tablespoon oil, and salt to taste. Serve with chips or raw vegetables.

If dicing avocados is something a little foreign to you, this how-to video will help you out. Simply cut the avocado in half, remove the pit, and slice through the avocado meat creating little squares.

Avocado black-eyed pea salsa

This chunky and delicious salsa will satisfy the most demanding palates! Dice 2 ripe Avocados From Mexico and combine with 1/2 chopped green onion, 1/4 cup chopped cilantro, 1 can black-eyed peas, 1 jalapeño (seeded and diced), 1 can sweet corn, 1 cup diced tomato, 1/4 cup red wine vinegar, 1/4 cup olive oil, salt, 1 teaspoon cumin, and 1 teaspoon minced garlic.

Make these salsas ahead of time, cover tightly with plastic wrap and chill in the refrigerator to allow the flavors to meld. Don’t worry about the avocado turning brown; the citric acid in the lime juice will prevent oxidation.

Have a salsa-ful Cinco de Mayo!

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