Elliott’s Avocado Salsa

Friendships are satisfying on many different levels. One of the things I enjoy is being able to share great recipes. My friend, Elliott, makes an outrageous salsa. 

Carl couldn't wait to try it.

Elliott's Avocado Salsa

Elliott’s Avocado Salsa

2 ripe avocados, peeled and pitted

1 cup pickled jalapeños, stemmed, cut in fourths; I use El Casteno sliced in a can with carrots and onions. Throw the carrots and onion in too.

2 cups water

2 tablespoons white vinegar

1/4 teaspoon salt

1/2 bunch of fresh cilantro, wash and use stems

1 slice of white onion about a 1/4 inch thick, cut into chucks

Combine jalapeños, water, vinegar, salt, cilantro and onion in blender. Purée on high. Add Avocados and blend till creamy.

Pour into Large Jar, Cover and Chill.

Yield: 28 ounces, cut recipe in half to yield only 14 ounces.

May be stored in a closed jar in refrigerator for up to 10 days.

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