Roasted Vegetable Avocado Salsa checks two boxes for me: One: It is an easy salsa to make first thing in the morning and Two: It is not too spicy for breakfast. I love spicy foods, but I save the super spicy for dinner. For me, breakfast salsa has to play nice with my giant cup of morning coffee. It’s so very important to me that they get along!
Fresh tastes best
If you are setting up the barbecue outside, or if you have leftover roasted vegetables from dinner, you can definitely add those to your Roasted Vegetable Avocado Salsa. Make sure you add one spicy green chile such as a chile serrano for the best flavor.
I love to use this mild Roasted Vegetable Avocado Salsa on breakfast burritos (of course!) but it is also delicious on quesadillas, tacos, or flautas. I love it as a sandwich spread for the absolute best roast beef sandwiches or on top of baked potatoes.
Make sure that you choose a ripe avocado when making any kind of avocado based mixture. I like to use sea salt for all of my dishes, but you may choose to use a flavored salt such as garlic salt or onion salt to give your salsa an extra boost of flavor.
Garnish for the win!
Garnishes add so much to salsas, so I recommend topping this salsa with sliced sweet peppers. You can also garnish your bowl of fresh salsa with grated cheese, queso cotija, sesame seeds or red pepper flakes.
A squeeze of lime juice keeps this avocado salsa green and vibrant in color while giving it another punch of flavor. However, I don’t recommend making a double batch of this salsa if you want to make extra for your next meal. The beauty of Roasted Vegetable Avocado Salsa is that it is made fresh for best flavor!
Fresh & Easy Roasted Vegetable Avocado Salsa
- Prep Time: 5 minutes
- Cook Time: 5
- Total Time: 10 minutes
- Yield: About 1 cup (240ml) 1x
Ingredients
Vegetable oil
1 bell pepper or 5 mini sweet peppers, seeded and chopped
½ onion, chopped
1 extra large avocado
Instructions
Heat a cast iron griddle on the stove. Add a small amount of vegetable oil to the griddle, about 1-2 teaspoons (5-10ml.) Add the chopped peppers and onion and brown on the griddle, about 5 minutes over medium high heat. Remove the roasted peppers and onions and set aside.
Remove the peel and seed from the avocado and place on a shallow plate. Mash the avocado and fold in the roasted vegetables. Season with salt to taste.
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