Jalapeño Salsa with Avocado
Jalapeño Salsa With Avocado is creamy, bold, and has just the right amount of heat to keep you coming back for more. It’s one of those salsas that instantly makes everything you put it on taste better—tacos, eggs, grilled meats, or just a handful of tortilla chips.
Servings 2 cups
Calories 73kcal
Ingredients
- 2 Tablespoons avocado oil
- 6 large fresh jalapeños Stemmed and sliced in half
- 2 large garlic cloves peeled
- ½ of a large onion (white or yellow)
- 1 avocado
- 1 cup cilantro (packed cup with stems)
- 4 Tablespoons lime juice (2 juicy limes)
- ½ cup water
- 1 teaspoon chicken boullion
- ½ teaspoon black pepper
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the jalapeños, garlic and onion. Saute until charred on all sides. Transfer to a blender.2 Tablespoons avocado oil, 6 large fresh jalapeños, 2 large garlic cloves, ½ of a large onion (white or yellow)
- When the jalapeños are cooled off, add the rest of the ingredients. Blend until you reach a smooth consistency.1 avocado, 1 cup cilantro (packed cup with stems) , 4 Tablespoons lime juice (2 juicy limes), ½ cup water, 1 teaspoon chicken boullion, ½ teaspoon black pepper
Notes
- Charring the jalapeños is key, don’t skip this step! It tones down the raw heat and brings out a smoky flavor.
- For a spicier salsa, keep some of the jalapeño seeds in before blending. For milder heat, remove them all.
- Use a ripe avocado. If it’s too firm, your salsa won’t blend as creamy.
- Fresh lime juice makes a big difference here, skip the bottled stuff.
- Storing Suggestions: Store in an airtight container in the fridge for up to 5 days. But don't worry! It won't turn brown as guacamole. The acidity of the lime and jalapeños help the the avocado keep nice & green.
- Servings: It makes 2 cups total (¼ cup, 8 servings total).
Nutrition
Serving: 0.25cup | Calories: 73kcal | Carbohydrates: 4.7g | Protein: 1g | Fat: 6.2g