This 5-Minute Avocado Chipotle Salsa comes together easily with the help of your blender. Cube up some creamy avocado and add it to this spicy, smoky dip for a creamy treat!
Pop Quiz:
What do you do when the neighbors invite you over for a BBQ and you’ve got about 30 minutes to throw together a quick side dish?
Answer:
Make the boyfriend Run to the store, grab a few simple ingredients, throw them into the blender, and in 5 minutes flat – You’ve got one of the most amazing homemade salsas to impress your hosts. Ready, set, go!
This isn’t your basic salsa. With fire roasted tomatoes and chipotle peppers, it’s got a smoky kick. Which makes it a perfect compliment to any grilled dish.
And the kicker? We’re topping it with AVOCADO! Did I just push it over the edge? Push-push… It’s a bit like a guacamole/salsa hybrid – Only brighter and fresher!
In order to tote all that avocado-ey goodness into your mouth, you need a substantial chip. I love the multigrain tortilla chips from Food Should Taste Good. Flax, sunflower and sesame seeds add to the distinctively nutty flavor, making this chip a wholesome, dipping option. Plus, they’re gluten-free and Kosher, making them totally Portlandia appropriate. I’m also a huge fan of their blue corn and guacamole tortilla chips. I was feeling particularly generous, and decided to bring along all three, plus some beer! #GenerousNeighbor #BBQsNeedBeer
5 Minute Avocado Chipotle Salsa
Ingredients
- 1 14.5 oz can fire roasted tomatoes in juice
- ½ sweet onion chopped
- 1 clove garlic peeled
- 1 handful fresh cilantro
- 2 chipotles in adobo (plus 1 Tbsp. adobo sauce from can)
- 1 lime juiced
- Salt to taste
- 1 avocado chopped
Instructions
- Add all ingredients (except avocado) to a blender or food processor and process until it reaches your desired consistency. Pour into a bowl. Peel and chop the avocado and add to the bowl. Serve immediately.
Looking for more Mexican dip recipes? Try these:
TIPS:
- The salsa can be made ahead of time and stored in the fridge for up to a week. Just be sure that you don’t add the avocado until just before serving.
- Pop any leftover chipotles (and their sauce) into a ziploc bag and store it in the freezer. Next time you need one, just thaw it under warm running water for a minute, and you’re good to go!
This shop has been compensated by Food Should Taste Good. I absolutely love their products and all opinions are mine alone. #FoodShouldTasteGood
