Avocado Salsa Fresca is a delightful mix of fresh veggies and other ingredients that make a savory condiment.
It consists of a colorful assortment of nutritious vegetables perfectly blended to satisfy as a dip or topping. So, give this recipe a try and I am sure it will become your favorite, “disfruta la salsa“!
- 1 bunch fresh cilantro
- 2 tbsp. minced garlic (use more if you desire, I normally use
Christopher Ranch, but any brand will work)
- 1 Bunch Green onions
- 2 lbs. Roma tomatoes
- 1 bunch radishes
- 2 large carrots
- 1 heaping tablespoon sea salt (season to taste, may require more)
- ¼ cup 100% lime juice (best to use bottled juice, for consistency try to
use the same brand each time)
- 3 large habanero peppers (optional; add more if you want; sometimes I add
a few serrano peppers. Use jalapeño peppers if cannot handle habaneros.)
- 4 large avocados (best to use avocados that are firm but give a little
when you press on them)
- 1 large cucumber
- 2 large tomatillos
- 1 small each red, yellow, and orange bell pepper
♦ Chez Gordy Note: For those outside the US, this site, ‘foodgeeks.com’, offers conversions
- Wash all veggies thoroughly. I suggest using a vegetable scrub brush on the cucumber, bell peppers and carrots (i.e., especially if you do not peel them, I like to leave the skin on).
- Remove and discard the leaves and stems from the radishes and tomatillos and then cut them in half.
- Chop off and discard the root end of the green onions.
- Remove the seeds (optional) and core from the Roma tomatoes and then cut them into quarters.
- Chop off and discard the ends of the carrots and cucumber and then chop/cut into 1-inch pieces.
- Remove and discard the stems from the habanero peppers. I leave the seeds and pith for added heat.
- Cut the avocado in half, separate by gently twisting each half in opposite directions. Remove the seed/pit using a tablespoon. You can peel the skin or use the spoon to scoop the flesh away from the outer skin. how-to-cut-an-avocado
- Remove and discard the stems, seeds and the ribs, from the bell peppers and cut into big pieces. cut-seed-bell-pepper
- Put cilantro, a Roma tomato (I use the softest one), tomatillos, habanero peppers, carrots, lime juice, sea salt and garlic in a food processor; blend ‘til you obtain a soupy texture.
- Pour mixture into a 5-quart/liter bowl, chop the green onions and add them to this “salsa mix”.
- Pulse these in the food processor until they are:
- Finely chopped: 8 Roma tomato quarters, radishes, and cucumber pieces. Add them to the “salsa mix”.
- Coarsely (medium-sized) chopped: 8 Roma tomato quarters and bell peppers. Add them to the “salsa mix”.
- Put half of the remaining tomato pieces and avocados into the food processor; blend ‘til you obtain a smooth texture. Repeat with the remaining tomato pieces and avocados. Add them to the “salsa mix”.
Mix all ingredients well using a large wooden spoon or a spatula. Taste without using tortilla chips and add more salt or lime juice if needed.
Total time: up to 90 minutes (depends on your cutting/chopping skills and use of food processor or not)
Makes: 4 quarts or 3.78541 liters
♣ Chez Gordy ‘Gordy’s Avocado Salsa Fresca’ Tip:
Be creative if you would like to change the flavor by adding mangos, fresh parsley or liquid smoke. I recommend using ½ cup portions to test your ideas. Enjoy!
More recipes and health blogs from Chez Gordy.