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.
TL;DR: I had a long-distance boyfriend in college who moved to LA when his band got signed to a major record label.
When I visited, we’d always, always, always treat our whiskey-soaked hangovers to authentic burritos and a plate of salsas at a little taqueria-in-the-wall off Santa Monica and La Brea called Las Ranas. I dream of this place, you guys. Literally, dream!
The salsa that used to haunt me, however, was a smooth avocado salsa: not too spicy but with a little kick. Not too much cilantro; not too bland; not too creamy… just perfect. It was years before I found a recipe that did this salsa justice, and I have my incessant Googling to thank!
Why This Avocado Salsa 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 to Make This Avocado Salsa
This really couldn’t be simpler. Add all the ingredients to a blender…
And blend until completely smooth.
Keep in an airtight container for up to two weeks. Really!
How long does this avocado 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 only 1g net carbs per 2-tablespoon serving and 1g fat, making it 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
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Avocado Salsa
Ingredients
- 1 ripe avocado halved, pitted, and flesh scooped out
- 1 fresh jalapeno stemmed and cut into quarters
- 1 cup of water
- 1 tablespoon white vinegar
- 3/4 teaspoon salt
- 2 tablespoons fresh cilantro, minced
- 2 tablespoons onions, diced
Instructions
- Blend all ingredients on high speed until very smooth. Add salt to taste, if desired. Keep in an airtight container in the fridge, at least a week.
Notes
Nutrition
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
KB says
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!
Anna Claire | 40 Aprons Team says
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. 🙂
Lynda says
Has anyone tried canning it?
Derek Hernandez says
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!
Valerie Bay says
I am thinking reduce water to 3/4 cup and add the juice of one lime….perfect.
Lola says
Do you have to boil the jalapeño first?
Savannah | 40 Aprons Team says
Not in this recipe! 🙂
Miranda says
So easy and so yummy. I used lime juice instead of vinegar.
Cheryl Malik says
I’m so glad you liked it, Miranda! I’m sure the lime juice added some great flavor!
Molly says
This is perfect! I wanted a salsa that was avocado-y without being chunky, and this fit the bill. I was out of fresh jalapeno, so substituted some that I’d canned and cut back on the vinegar just a bit to compensate. I was also skeptical about the amount of water called for, so I added it a little at a time, but it was spot on. Thank you for sharing!
Amelia Camurati says
So glad this was a hit for you Molly!
T Boone. says
Just made this, and it was fantastic. Just what I was looking for.
Elaina says
Love it! This recipe is so so good!
Steve says
Just what I was looking for, great, creamy, authentic flavor
Jenny says
This is an excellent recipe, but do not see anywhere what the actual serving size is that =21kcal? Thank you.
Franciele Gassy says
I loved the recipe I’ll make at home today, thanks for sharing
dominique jermyn says
I wonder how this would be with lime juice rather than the white vinegar?