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Avocado salsa in a white bowl with tortilla chips around
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Avocado Salsa

This avocado salsa is perfect - smooth, flavorful, and so quick and easy. Perfect with any and all Mexican food, like chips, tacos, taquitos, burritos, nachos. Naturally Whole30, paleo, and vegan.
Course Side Dish
Cuisine Mexican
Keyword avocado salsa, avocado sauce, guacamole salsa
Prep Time 2 minutes
Total Time 2 minutes
Servings 16 servings
Calories 21kcal
Author Cheryl Malik

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

Keeps in an airtight container in the fridge for about two weeks.
You can replace the white vinegar with lime juice, but the white vinegar is better for preventing browning. I prefer the brightness it provides to lime juice, too.

Nutrition

Calories: 21kcal | Carbohydrates: 1g | Fat: 1g | Sodium: 110mg | Potassium: 60mg | Vitamin A: 30IU | Vitamin C: 2.4mg | Calcium: 2mg | Iron: 0.1mg | Net Carbs: 1g