Aguacate Ahumado (Spicy Avocado Salsa)

By Rick A. Martínez

Updated April 28, 2025

  • Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart.
Media 1 of 1
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5(88)
Comments
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Many salsas are fresh, raw and bright. But this pico de gallo turns a corner. A smoky corner. Finely chopped chipotles in adobo end up glazing the soft pieces of avocado, and it tastes deep and charred, even though it takes all of five minutes to make. It shouldn’t taste this good. But it does. Serve on sandwiches or tostadas, or with a bowl of plantain chips.

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Ingredients

Yield:1½ cups

  • 2 medium Roma tomatoes, chopped

  • 1 medium avocado, peeled, pitted and chopped

  • ½ medium white onion, chopped

  • 5 chipotle chiles in adobo, finely chopped, plus 1 tablespoon adobo sauce

  • Kosher salt (such as Diamond Crystal), plus more to taste

Ingredient Substitution Guide
Nutritional analysis per serving

15 grams carbs; 148 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 7 grams fiber; 1431 milligrams sodium; 3 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium bowl, gently stir together the tomatoes, avocado, onion, chipotles, adobo sauce and 1 teaspoon salt until completely combined. Taste and season with more salt if desired. Let sit, uncovered, for about 10 minutes so the flavors can meld.

Tip

  • The salsa can be made up to 1 day ahead. Store in an airtight container in the refrigerator.

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Ratings

5 out of 5
88 user ratings
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Comments

Royce Maynard

This was great, added some lime juice at end made it even better

Mike M

I also added the juice of one lime to the recipe. the lime brightened it a bit and kept the avocados from browning. I cut the chipotle amount in half for my second try, the first time I made it with the recommended amount of chipotle chilis it was too spicy for my taste.

Doug B

I suppose there could be reasons why you wouldn't add lime juice and cilantro to this easy and amazing salsa, but I can't imagine what those reasons would be!

chasf

Added crisp roasted charred corn for a bit of crunch & sweetness along with some fresh squeezed lime for the perfect spicy/sweet balance.

Lis

Fabulous! I must admit to adding a healthy amount of chopped cilantro & a squeeze of lime juice, but we lived it & will make again.

Sandra Talarico

I used this for the tinga tostadas. It was delicious. I cut back the chipotle chilis a bit.

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Credits

Adapted from “Salsa Daddy: Dip Your Way Into Mexican Cooking” by Rick Martínez (Clarkson Potter, 2025)

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