Servings: 6 Servings
Salsa de Aguacate
Salsa de Aguacate is a smooth, tangy, and slightly spicy avocado salsa that works beautifully as a taco topping, a drizzle over grilled meats, or a dip for tortilla chips. The base combines sautéed chilies, garlic and onion with ripe avocado, cilantro and fresh lime juice for a balance of creaminess, brightness and heat. Adjust the water to create a thick dip or a pourable taquera-style salsa to suit your dish.
Total: 15 minutes
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Equipment
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Fry pan set
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Blender
Ingredients
- 2 tbsp oil
- 1 jalapeño
- 1 – 2 serrano peppers, depending on desired heat
- 3 cloves garlic
- 1/4 onion
- 1/4 bunch cilantro
- 1 avocado
- Juice of one lime
- Salt, to taste
- About 1 – 2 cups of water, to thin the salsa as needed
Instructions
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Heat the oil in a fry pan over medium heat. Add the jalapeño, serrano(s), garlic and onion and sauté until the vegetables are softened and cooked through.
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Transfer the cooked vegetables to a blender.
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Add the cilantro, avocado, lime juice, salt and the oil used for frying to the blender.
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Pour in 1/4 cup of water at a time and blend until completely smooth. Continue adding water until you reach your preferred consistency—less water for a dip, more for a pourable salsa.
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Taste and adjust salt or lime juice as needed.
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Serve immediately or chill in the refrigerator until ready to use.
Notes
- Use about 1 cup of water for a thicker, dip-friendly salsa; 2 cups yields a thinner, taquera-style pour.
- To reduce heat, remove the seeds from the jalapeño and serrano before frying.
- Add a splash more lime juice at the end for extra brightness if desired.
- The salsa keeps in the fridge for 2–3 days; it’s best fresh since avocado can brown over time.
- This salsa pairs well with tacos, rice bowls, grilled chicken or roasted vegetables.
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