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!

Original recipe makes 24 servings

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

PREP

15 mins
READY IN

1 hr 15 mins

Directions

Blend tomato sauce, water, hot tomato sauce, 3 quartered tomatoes, green onions, cilantro, jalapeno, and salt in a blender until well-blended, 10 to 15 seconds.
Stir avocados, 2 diced tomatoes, and blended mixture together in a large bowl. Cover and refrigerate for 1 hour before serving.