Avocado Salsa Recipe: Creamy, Blended, Ready in 10 Minutes
A blended Mexican avocado salsa made with ripe avocado, lime, jalapeños, coriander and garlic. It is thick and creamy, ready in 10 minutes with no cooking, and works as a dip or a spread.
Equipment
- Stick blender
- High-sided container
- Chef's knife
- Chopping board
- Measuring jug
Ingredients
- 2 ripe avocados
- The juice of 2 limes
- A handful of chopped coriander (cilantro)
- 2-3 jalapeños or chilli peppers of your choice seeds and white pith removed, you can use green peppers if you don't want the heat
- 2 small garlic cloves peeled
- 125 ml neutral oil about 1/2 cup
- Salt to taste a good pinch
- 100 ml water roughly, to loosen
Instructions
Prepare the jalapeños
- Take the tops off, cut them in half and remove the seeds and white pith. That is where most of the heat is, so you can use more jalapeños for flavour without too much spice.
Load the container
- Into a high-sided container add the lime juice, garlic, coriander, jalapeños, the flesh of the avocados, the oil and a good pinch of salt.
Blend
- Blend with a stick blender until thick and relatively smooth.
Loosen
- The thickness changes every time with the size and ripeness of the avocados. Blend in around 100ml of water until it is almost the consistency of Greek yoghurt. It stays thick, more of a spread or dip than a pourable sauce.
Taste and adjust
- Check the seasoning and adjust with more lime juice or salt if needed.
Video
Nutrition
Serving: 1servingCalories: 373.6kcalCarbohydrates: 8.8gProtein: 1.8gFat: 38.7gSaturated Fat: 3.6gSodium: 42.7mgPotassium: 409.3mgFiber: 4.9gSugar: 1.3g
Tried this recipe?Let us know how it was!