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

Salsa

1 lg. Can Tomatoes - chunked (14 1/2oz.)

1 Bunch Green Onions chopped (I use a regular onion)

1 Can diced Green Chile (4 oz.)

¼ tsp. Garlic Powder

1 tsp. Salt

½ tsp. Crushed Red Pepper

1 tsp. Chile Powder

This is Aunt Valerie's recipe, it is for a chunky salsa which is really good. Because Kyle likes it smooth I put it in the blender. I put it on chop and pulse it (it just depends on how smooth you want it). I also use a regular onion chopped, I don’t know how much I use, I just throw it in. Probably around a ¼ to ½ a cup.