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This famous salsa is one where you and your guests will be standing over it and wondering how it’s so good. Teedo’s famous salsa is loaded with flavor from the fire-roasted tomatoes, garlic, lime, seasonings, fresh herbs, and avocados. Easy and delicious!
You may be wondering who the heck ‘Teedo’ is. This recipe comes to you from Jenny Flake (Picky Palate) and her cookbook, The Picky Palate Cookbook. She calls her father ‘Teedo’ and this is his recipe!
This salsa’s got your standard tomatoes, garnishes, and seasonings, but what really intrigued me about this recipe was the AVOCADOS. I didn’t really get it until I made it. The avocados really make a difference. It makes it so creamy. I changed up the tomatoes a bit by using fire-roasted tomatoes because I like the roasted char taste you get throughout the salsa and it gives the salsa a more depth of flavor.
Variations
- Desire even more heat? Add in some jalapeños (with or without the seeds, depending on your desired heat levels)!
- Substitute canned tomatoes for fresh, seasonal tomatoes. Use the same weight amount.
What to Serve with Salsa
- Obviously you have to serve this salsa with tortilla chips or pita chips!
- Make a dip bar that includes this salsa, guacamole, salsa verde, kopanisti, and more!
- If you’ve got leftovers and fear they’ll go bad soon, use this salsa in this crockpot salsa chicken recipe. It only needs 3 ingredients and salsa is one of them!
Storage Instructions
Store in an airtight container or a glass mason jar in the refrigerator for up to 2 weeks.
Teedo’s Famous Salsa
Equipment
Ingredients
- 14.5 ounce (411 g) can fire-roasted tomatoes
- 10 ounce (284 g) can diced tomatoes with green chilies
- 2 large avocados, peeled and pit taken out
- 1 ½ cups (24 g) chopped fresh cilantro
- 2 cloves garlic
- 1 lime, juiced
- ½ teaspoon kosher salt, more to taste
- ¼ teaspoon ground black pepper, more to taste
Instructions
- In the bowl of a food processor, add all the ingredients.14.5 ounce (411 g) can fire-roasted tomatoes, 10 ounce (284 g) can diced tomatoes with green chilies, 2 large avocados, 1 1/2 cups (24 g) chopped fresh cilantro, 2 cloves garlic, 1 lime, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper
- Pulse to desired consistency.
- Store in an airtight container in the refrigerator for up to two weeks.
Notes
Nutrition
Photographs by Meg McKeehan Photography
I had commenting before I make a recipe but I’m making an exception. This looks absolutely awesome. You had me with the photo that popped up!
Quick question do u drain the juice out the cans or use the juice?
I used the juice.
Brilliant recipe! I’m so jealous of your kitchen aid!