Three Chili Salsa with Avocado
Elevate your salsa game with this vibrant and smoky Three Chili Salsa with Avocado, a perfect blend of bold flavors and creamy indulgence. This recipe combines the heat and complexity of jalapeño, serrano, and rehydrated ancho chilies with the freshness of charred Roma tomatoes, red onion, and garlic for a salsa that’s both rich and zesty. The addition of ripe avocado and fresh cilantro creates a creamy texture and herbaceous twist, while a squeeze of lime juice ties it all together with a citrusy kick. Whether served with crispy tortilla chips, spooned over tacos, or paired with grilled meats, this salsa is a crowd-pleasing dip that’s ready in just 30 minutes. Bring authentic, irresistible flavor to your table with this easy-to-make homemade salsa recipe!
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Recipe Information
Ingredients
- 4 whole Roma tomatoes
- 1 whole Jalapeño pepper
- 1 whole Serrano pepper
- 1 whole Dried ancho chili
- 1 small Red onion
- 2 whole Garlic cloves
- 0.5 cup Fresh cilantro
- 1 large Avocado
- 1 large Lime
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 0.25 cup Water
Instructions
Preheat a cast iron skillet or nonstick pan over medium heat.
Place the Roma tomatoes, jalapeño, and serrano peppers on the skillet and char them, turning occasionally, until their skins are blistered and blackened in spots (about 8-10 minutes). Remove from heat and set aside to cool.
While the vegetables are charring, rehydrate the dried ancho chili by placing it in a small bowl with hot water. Let it soak for 5 minutes, then remove the stem and seeds.
Peel the garlic cloves and chop the red onion into quarters.
In a blender or food processor, combine the charred tomatoes, jalapeño, serrano, rehydrated ancho chili, red onion, garlic, olive oil, and water. Blend until you achieve a slightly chunky consistency. You can adjust the texture to your preference by blending more or less.
Transfer the salsa to a mixing bowl and stir in the salt and the juice of one lime.
Dice the avocado into small cubes and gently fold it into the salsa along with the fresh cilantro.
Taste and adjust seasoning with additional salt or lime juice, if necessary.
Serve immediately with tortilla chips, tacos, or as a topping for grilled meats. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 18.6 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2145 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
