Cilantro Avocado Salsa Verde

• 1 ripe avocado, diced
• 1 cup packed fresh cilantro leaves
• 1/2 cup fresh parsley leaves
• 3 green onions, chopped
• 2 jalapeños, seeded and minced
• 3 cloves garlic
• 1/4 cup lime juice (about 2 limes)
• 1/4 cup extra-virgin olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Optional: 1 tablespoon water for desired consistency

Steps

1. 1 Combine cilantro, parsley, green onions, jalapeños, and garlic in a food processor.
2. 2 Pulse until finely chopped but still a bit chunky.
3. 3 Add lime juice, olive oil, and cumin. Pulse until well combined.
4. 4 Transfer to a bowl and gently fold in diced avocado.
5. 5 Season with salt and pepper to taste. Add water if a thinner consistency is desired.
6. 6 Taste and adjust seasoning if necessary.

Equipment

• Food processor

Variations

• Add diced tomatoes for a salsa fresca twist.
• Omit jalapeños for a milder version.

Substitutions

• Substitute parsley with more cilantro for extra freshness.
• Use serrano peppers instead of jalapeños for a different heat profile.

Pairings

• Perfect with grilled meats, seafood, or as a dip for veggie sticks.

Nutrition

Tips

• For a smoother salsa, blend longer. For chunkier, pulse less.
• Adding avocado last keeps it from turning brown.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving as avocado may settle.

Freezing: Does not freeze well due to avocado texture.

Serving Suggestions

• Serve with tortilla chips, grilled chicken, or fish tacos.

FAQ