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. I only use about one inch of the jalapeno, because I like my salsa with a kick, not a flaming punch. 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), that 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!"
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
- 3 tomatoes, quartered
- 2 green onions, roots and wilted shoots trimmed
- 1 bunch fresh cilantro, stems removed
- 1 whole jalapeno pepper, stemmed
- 1 teaspoon salt, or to taste
- 2 avocados, diced
- 2 tomatoes, diced