This avocado salsa recipe is a fan favorite at Jalisco Taqueria and Tequila. It’s light and refreshing with the right amount of heat from jalapeño and serrano peppers. The best part is that it’s easy to make. The salsa makes of a delicious side and topping for tamales, quesadillas, tacos…just about anything! This recipe is also a tasty chip dip at parties.
3 ripe avocados, seeded and roughly diced
½ yellow onion, quartered
1 serrano pepper, stemmed and roughly chopped
1 jalapeño, stemmed and roughly chopped
3 garlic cloves
½ cup fresh cilantro leaves, roughly chopped
¼ cup fresh pregano, roughly chopped fresh oregano
2 tablespoon Habanero Vinegar
2 tablespoon lime juice
¼ cup oil
Kosher salt and freshly ground black pepper to taste
- Place avocados, onion, serrano, jalapeño, garlic, cilantro, oregano, vinegar, and lime juice in a food processor. Pulse until everything is finely chopped, stopping to scrape down sides of bowl as needed.
- With the motor running, drizzle in oil through feed tube. Process until sauce is completely smooth.
- Season sauce with salt and pepper to taste. Transfer to bowl and serve
- Recipe by Mike Harvey, Jalisco Taqueria and Tequila, Folly Beach, South Carolina