BEST Avocado Salsa
Make this creamy, semi-chunky avocado salsa in only 15 minutes. It’s the easiest yet best homemade salsa with tortillas chips, on tacos or anything in between!
Servings: 5 servings (about 1.5 cups total)
Equipment
- Food processor
Ingredients
- 1 large just-ripe avocado
- 4 ounce can chopped green chiles (mild)
- ⅓ cup cold water
- ¼ medium white onion peeled
- 1 large garlic clove peeled
- 1 tablespoon fresh cilantro packed
- 1 tablespoon fresh lime juice
- ½ tablespoon white wine vinegar
- Salt to taste
- Jalapeño optional
Instructions
- Add all ingredients to a food processor.
- Pulse food processor, scraping down the sides as needed, until desired consistency. I personally like semi-chunky salsa. Add a dash more water if you prefer a looser salsa.
Video
Notes
- If you don’t like cilantro, you can omit it or use fresh parsley instead.
- I personally do not use jalapeño but feel free to seed a jalapeño, quarter it, and use as much as you’d like!
- Chopped green chiles can be found in a small can in the Mexican foods section of most grocery stores. I use Old El Paso brand that’s 4.5 ounces but any brand works.
- You can double or triple this recipe!
Nutrition
Serving: 1serving | Calories: 74kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 221mg | Potassium: 239mg | Fiber: 3g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 14mg | Calcium: 17mg | Iron: 1mg