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Fresh Avocado Salsa Verde

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 cup


  • 2 Jalapeños Roasted, Peeled and Seeded
  • ½ California Avocado Chopped
  • ½ cup Water
  • ¼ cup Shallots Diced
  • ¼ cup Cilantro Whole Leaves
  • 2 tbsp Lime Juice
  • 1 tbsp Rice Vinegar
  • ¼ tsp Cumin Seed Whole, Toasted
  • ¼ tsp Coriander Seed Whole, Toasted
  • tsp Fennel Seed Whole, Toasted


  1. Preheat oven to 350. Toast cumin, coriander, and fennel seeds on a sheet pan in the oven for 4-5 minutes. They will be fragrant. Let cool slightly.

  2. If you have a gas stove, turn the heat on to medium-high and place jalapeños on to the grate. Turn often until they are completely blackened. Turn off flame and let cool.

  3. Once jalapeños are cooled, use a paper towel to wipe off the outer layer. Cut off the stem and remove seeds. Roughly chop the jalapeno.

  4. Combine all ingredients in a food processor and blend until a uniform texture has come together, this may take a few pauses to scrape the sides down to achieve. Making the sauce in the food processor will leave it less than fully smooth with some bits of whole or just cracked spices, if you’d prefer a smooth salsa, combine all ingredients in a high speed blender and puree, again a pause or two to scrape the sides may be necessary.