This is a very easy recipe that always gets rave reviews and many recipe requests. A co-worker who is from Mexico shared it with me. It's very quick to prepare, and can be served immediately. I like to make it at least an hour before serving, so the flavors can marry. The key ingredient is the El Pato® Tomato Sauce (yellow can), which can be found in the ethnic section of your supermarket. You may have to go to a Mexican market if you can't find it at your usual supermarket. Serve with tortilla chips. Leftovers are great the next day, too!

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Recipe Summary

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine tomato sauce, water, hot tomato sauce, 3 quartered tomatoes, green onions, cilantro, jalapeno, and salt in a blender; blend until combined, 10 to 15 seconds.

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  • Pour tomato sauce mixture into a bowl. Stir in avocados and 2 diced tomatoes.

  • Cover salsa with plastic wrap and refrigerate for 1 hour before serving.

Cook's Note:

Use a 1-inch piece of jalapeno pepper for a slight kick, or more if you like it flaming hot.

Nutrition Facts

37 calories; protein 0.8g; carbohydrates 3.5g; fat 2.5g; sodium 193.5mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
05/21/2014
This is an easy and tasty salsa. Here is a tip to remove the cilantro leaves from the stems. Wash the cilantro and then hold the stem end of the bunch in one hand and 'rake' the bunch with a fork. Most of the leaves will be removed leaving you holding just the stems. Enjoy! Read More
(6)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/21/2014
This is an easy and tasty salsa. Here is a tip to remove the cilantro leaves from the stems. Wash the cilantro and then hold the stem end of the bunch in one hand and 'rake' the bunch with a fork. Most of the leaves will be removed leaving you holding just the stems. Enjoy! Read More
(6)
Rating: 5 stars
08/06/2018
I originally posted this recipe. The photo with the very large chunks of avocado is not mine. I actually slice the avocado into small short slivers before adding to the salsa in the last step never using large chunks. The two tomatoes in the last step are chopped into very small pieces typical for salsa. And there is absolutely no need to remove the cilantro leaves from their stems prior to blending. Just wash a large handful of cilantro thoroughly and throw it into the blender. Read More
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