Salsa with Avocado
"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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Ingredients1 h 15 m servings 37 cals
Original recipe yields 24 servings
- 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.
- 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.
Per Serving: 37 calories; 2.5 g fat; 3.5 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 194 mg sodium. Full nutrition
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