Avocado Salsa
Smooth, flavorful, quick, and easy - what could be better? This avocado salsa is the perfect side to any Mexican dish and it's naturally Whole30, paleo, vegan, and keto.
Yield: servings
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.
Notes
- 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.
Nutrition
Serving Size: 1serving | Calories: 21cal | Protein: 0.3g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 111mg | Potassium: 63mg | Total Carbs: 1g | Fiber: 1g | Sugar: 0.1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg