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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
LOOOOOVE salsa, and loooooove avocado. This one looks so awesome! Matt isnt a big fan of cilantro either, so glad to hear it tastes awesome without it too. I cant believe I dont have her book yet man! PS, good luck tomorrow :D Excited for you girl!
Yum! I have Jenny’s book and have had this recipe bookmarked since I got it. I got a food processor for Xmas, what a perfect excuse for me to make it for Super Bowl. I despise cilantro so I am glad to hear you omitted it and it was good.
I am so stoked for this series! Mmmmmmm…this salsa looks fan-freaking-tastic! Love the avocado addition. Can’t wait to get my dip on!
Yeah, avocado in the salsa – twofer and my kind of salsa.
BTW- I love Jenny’s book, so full of good things
Whaaaat! I totally overlooked this recipe in the cookbook! I can’t believe it. Must make it soon!
THIS IS SCREAMING MY NAME!! I love it!
Yay for Teedo’s Salsa! Love seeing his recipe getting so much love. He’s the best. Love your photos too :)
I love the flavor cilantro adds to Mexican dishes. Before moving to San Diego, I wasn’t familiar with cilantro but learned to love it in some of best Hispanic foods outside of Mexico! For those who don’t like cilantro, just cut back on the amount and add parsley to make up the difference. In most cases the parsley ‘tempers’ the taste of the cilantro so there is just a hint. It really is a lovely, ‘grassy’ herb.
Now I am craving chips and salsa!
This looks WON-derful!I’ve made green salsa with avocados before, but never thought to add them to tomato salsa! DUH! I’ll be correcting that mistake very soon!