You will love the creamy goodness of this avocado salsa recipe. Made with ripe avocados, tomatillos, and fresh cilantro, it's a flavor explosion perfect for chips or topping grilled chicken.AKA. Guacamole Salsa
Place all the ingredients in a blender or food processor
1 large ripe avocado, 3-4 tomatillos, ½ small white or yellow onion, 1 jalapeno, ¼ cup cilantro, 1 cup water, 2 teaspoon white vinegar, 1 garlic clove, ½ teaspoon kosher salt
Blend until pureed.
Taste for additional seasoning (salt, vinegar or jalapeno)
Serve with chips or as a condiment for tacos, burritos, quesadillas or nachos.
The salsa (avocado) will not brown for a few hours at room temp. However it will brown slightly in the fridge overnight. Just the very top. You can scrape that off and discard and continue to eat the beautiful green salsa underneath.
Storing
Keep in an air tight container for up to 1 week.Pro Tip: place plastic wrap DIRECTLY on the surface of the salsa to avoid the oxidation that occurs to turn the salsa brown.
Video
Notes
JALAPENO HEAT: You can choose your level of heat with a jalapeno, to some extent. If you are nervous about the heat you can sub in a small poblano pepper.
Mild: only use the outer green potion of the jalapeno. The green flesh further from the stem will be less spicy.
Medium: Use the green and the white ribs/pith on the inside. Remove the seeds.
Hot: Use the entire jalapeno; seeds and white ribs too!
MORE SALSA RECIPES: If you like a variety of salsa recipes, or you are putting together a salsa bar or Mexican Dinner, here are some others to check out.