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Mexican Avocado Salsa (Salsa de Aguacate Mexicana)

This salsa is bright, creamy, tangy a perfect pairing to dip chips or to accompany your favorite meals or tacos. It comes together in a pinch with simple ingredients that celebrate the bounty that the California summer has to offer. The heat can be turned up or down depending on preference. It really is the finishing touch that adds brightness, flavor and elevates any dish.
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Servings: 2 Cups
Ingredients Method

Ingredients
  

  • 2 California Grown Avocados Large
  • 3 medium Jalapeños Substitute for Serranos for more heat.
  • 5 Garlic cloves medium
  • 1/4 White onion
  • 2 tsp Salt or to taste
  • 1 handful Fresh Cilantro
  • 4 Tomatillos Large
  • 1/3 C California Olive oil
  • 1 Lime

Method
 

  1. Begin by adding the California Olive Oil to a pan on medium heat.
  2. Add in Jalapeños, Onion, garlic and tomatillos. Allow to lightly brown and soften for about 5 minutes. Allow to cool.
  3. In a food processor add in the two ripe CA GROWN avocados, lime juice, salt and cilantro.
  4. Add in the cooled and sautéed veg as well as the remaining oil.
  5. Blend until smooth, or desired consitensy is achieved. (for a smoother salsa add in a splash of water)
  6. Store salsa in an airtight container in the fridge, lasts for about a week. Enjoy!!