Avocado-Cilantro Salsa (Salsa de Aguacate)Photo Credit : Liz Neily | Styling by Liz Neily
This cooling Avocado-Cilantro Salsa (Salsa de Aguacate) works well with both the Scallop Tacos with Summer Vegetables and Vegan Tofu Ranchero Tacos from Vida Cantina in Portsmouth, New Hampshire. If you don’t like cilantro, feel free to substitute fresh basil.
From “La Vida Local,” July/August 2020
2 avocados, peeled and pitted
1 serrano chili (stem and seeds removed)
1 small bunch cilantro (about 5 ounces)
2/3 – 3/4 cup vegetable stock
Salt, to taste
Combine avocado, chili, cilantro, and ²⁄3 cup stock in a blender and puree until smooth. If needed, add additional stock to thin the puree. Season to taste with salt.