Orange And Avocado Salsa

Here’s a delicious and fruity spin on salsa that pairs perfectly with grilled chicken breast or fried fish. Orange and avocado salsa brings both spiciness and a citrusy-sweetness to your meal. It’s delicious as both an appetizer or as a side.

Orange and avocado salsa
Orange and avocado salsa, on a black background — really showing off its colors

We use one orange Thai pepper as the heat source here. Orange Thai chilies may be hard to find. You could opt to go with a common red Thai pepper instead. Either works with the color scheme, too (if culinary aesthetics are your thing), particularly because we also use a red sweet pepper in the mix.

Either red or orange, Thai chilies are pretty spicy, ranging from 50,000 to 100,000 on the Scoville heat scale. If that extra-hotness is too much, feel free to opt for a different hot pepper altogether. Red jalapeños or serranos are good fits and sit at a very eatable level of heat. You could even use an orange sweet pepper to turn this salsa into a no-heat side dish.

And don’t fear the onions in our orange and avocado salsa. The citrus and salt here really calms some of the onion’s pungency, giving them a touch of “pickled” flavor. It’s really tasty.

Like this recipe? You’ll love these salsas too:

  • Cherry Salsa: A tangy sweetness pairs up with the bright heat. This one is so good with salty tortilla chips.
  • Spicy Blueberry: Earthy and sweet. Blueberries are surprisingly good with chili peppers.
  • Peach Habanero: A step up in overall heat. Tropical fruits first come to mind with habs, but peaches are an amazing pairing too.

Orange and avocado salsa

Orange And Avocado Salsa

Delicious on its own or atop chicken, pork fish, and even tacos.
5 from 1 vote
Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer
Servings 4 servings
Calories 132 kcal


  • 1 avocado
  • 1 orange Thai chili pepper or the red-colored Thai pepper if you can't find them
  • 1 orange juice only
  • 1 onion
  • 1 orange
  • 1 red sweet pepper
  • ½ teaspoon salt


  • Peel and finely chop the onion into small cubes and add to a glass bowl.
  • Add the salt and orange juice to the onion and mix thoroughly.
  • Remove the seeds from the Thai chili and the red pepper, then finely dice both and add to the salsa mix.
  • Peel and cube the avocado and add to the salsa bowl.
  • Remove the peel from the orange and cut out segments leaving as little pith as possible. Then cube the orange and stir into the salsa.
  • Chill for one hour, then serve.


Calories: 132kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 297mgPotassium: 468mgFiber: 6gSugar: 9gVitamin A: 1162IUVitamin C: 82mgCalcium: 41mgIron: 1mg
Did you make this?Mention @PepperScale or tag #PepperScale so we can see what you made!

UPDATE NOTICE: This post was updated on April 30, 2023 to include new content.
5 from 1 vote (1 rating without comment)
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