El Pollo Loco Avocado Salsa

Yield: 1 ½ cups

1 ripe avocado, peeled and pitted
1 jalapeno, stemmed, cut in fourths; see cook’s notes
1 cup water
1 T white vinegar
¾ t salt
2 T minced fresh cilantro
2 T diced onion

Cook’s notes: Use caution when working with fresh chilies. Wash work surface and hands thoroughly upon completion; do NOT touch your face or eyes.

Combine avocado, jalapeno, water, vinegar and salt in blender. Puree on high. Pour into medium bowl. Add cilantro and onion; stir to blend. Cover and chill.

Sylvia Lynne Perry