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This avocado salsa is just perfect and takes only 5 minutes to make! It’s creamy but full of flavor and perfect with chips, taquitos, tacos, on nachos, and so much more. With avocado, cilantro, jalapeño, a little white onion, and a bit of vinegar to keep things bright and green, you’ll fall in love with this green sauce. Naturally Whole30, paleo, vegan, and keto friendly.
Why This Recipe Is So Good
This smooth avocado salsa is just perfect.
- It’s made in only about 5 minutes with only 5 ingredients.
- So simple but full of flavor, so easy and perfect to go with almost anything Mexican inspired.
- The white vinegar is a surprising ingredient but don’t skip it! It really adds a very, very subtle but rounding bit of acidity and keeps the salsa green in the fridge for weeks.
- This avocado salsa is naturally Whole30, paleo, vegan, low carb, and keto friendly with 1g net carb per 2-tablespoon serving.
How long does this salsa last in the fridge?
You can actually keep this avocado salsa in the fridge for up to two weeks – sometimes even way longer in my experience! Even with all the avocado, it stays nice and flavorful and green. Sometimes, depending on the jar, it will eventually get a little browner, but a quick stir is all you need.
The vinegar is what really helps keep the avocado green in this salsa, so please, please do not skip it. And I swear you’ll like it better than using lime juice. Really!
Keto + Low Carb Salsa?
This avocado salsa has a whopping 0g net carbs per 2-tablespoon serving and 2g fat, making it WAY more keto-friendly than most tomato-based salsas. Try it on cheese tortilla tacos, burrito bowls, or whatever other low-carb Mexican dish you’re craving!
Other Recipes You’ll Love
- Best Vegan Queso (Paleo, Whole30)
- Smoky Guajillo Salsa
- Best Restaurant Style Salsa
- Roasted Salsa Verde with Tomatillos and Chiles
- Roasted Salsa
- Restaurant-Style White Queso
Avocado Salsa
Equipment
- standard blender
- Jar with lid or other airtight container
Ingredients
- 1 large ripe avocado halved, pit removed, peeled
- 1 whole fresh jalapeno stem removed, pepper quartered, seeds removed if desired
- 1 cup water
- 1 tablespoon white vinegar see Notes
- ¾ teaspoon salt more or less to taste
- 2 tablespoons minced fresh cilantro
- 2 tablespoons diced onions
Instructions
- Add all ingredients to blender. Blend on high speed until mixture is completely smooth.
- Taste salsa after blending and adjust flavor, adding jalapeño, salt, cilantro, or onion as needed. If adding ingredients, blend mixture again until smooth.
- Once desired flavor is achieved, serve immediately or transfer salsa to airtight container and refrigerate until ready to enjoy.
- White Vinegar: The vinegar can be replaced with fresh lime juice, but white vinegar is better at preventing the avocado from browning. I prefer the brightness it provides over the lime juice, too.
- Storage: Refrigerate in an airtight container up to two weeks.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Very easy to make, I used 4 small avocados, 1 jalapeño not seeded. It made it sort of hot, but not extremely. I put it in my little chopper instead of big blender, worked just fine. Thanks for this recipe!
Yay, so glad you enjoyed it! 😊
This was so delicious! I added a bit of lime juice and garlic because I wanted it more acidic and it needed the clove of garlic in my opinion but this is such a great base recipe thank you!!
Thanks so much for the feedback and review, Brittany! Glad you enjoyed!
So delicious but I’m confused how many servings this makes trying to understand the calorie break down of this :/
Hey, Alexa! It yields approximately 16 servings, and the nutritional information reflects 1 serving out of 16. Of course, if you add more ingredients in step 2, you may end up with more dressing than we did. The number of servings will also depend on your preferred portion sizes, so you could end up with fewer than 16 servings. I hope that helps!
Tried it today and it is delicious!
Woohoo! Thanks so much for sharing ♥
Such a tasty recipe!!!!
Thanks so much, Ana! So happy you enjoyed this one!
This tastes great AND stayed fresh for more than a week in the refrigerator!
Thrilled to hear it! Thanks for sharing. 🙂
I was wondering how much this recipe makes?
The exact amount yielded will vary depending on the size of the avocado and how much of each ingredient you add to adjust the taste (if any), but you should get roughly 16 servings from the recipe as-written!
Very easy and very delicious
Glad you enjoyed it!
Yum!!! This is even more delicious than I was expecting and it was so simple to make! Thanks for sharing! I can’t wait to try more of your recipes.
So glad you enjoyed it, Liz! Hope you find lots of great recipes to try. We’re sure you will! 🙂
This is my go-to salsa recipe! I love to grill or blister the jalapeno for a little smokiness and color and I add a couple cloves of garlic, just cause I love garlic. Thanks for the recipe!
What a compliment, KB! Thanks so much. We’re thrilled you love this avocado salsa. Adding a smokey jalapeño and some garlic is a great tip! Love it when readers make 40 Aprons’ recipes their own. 🙂
Has anyone tried canning it?
I’m curious also, can you can this salsa
While we didn’t test canning this recipe (mainly bc there was never any leftover or it was all eaten so quickly), it theoretically should can as well as any other salsa as long as it’s pressurized correctly.
Made recipe as published. Turned out great. I love this recipe. I love a little more heat. I may try a Serrano next time in place of the jalapeño!
Great tip! Glad you enjoyed it. 🙂