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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 LOVE cilantro! I live in Texas, where it is a staple in Mexican food, but I also use it in some of my Indian, Greek and Persian recipes. I never thought of putting avocado in the salsa. Wonderful idea!!
I wish I loved cilantro! Regardless, I hope you enjoy this salsa :) it’s fabulous!
Looks fantastic! I love salsa so much that I have my own brand I sell at http://www.prettybitchescan.com
This is soooooo YUMMY! Adding the avocados is the BOMB! It is a keeper!
I liked KitchenAid on Facebook. Yeah!!!!
So brilliant! I bet the avocado helps thicken everything and act like an emulsifier, preventing the dreaded watery salsa :)
Nice and simple and yet so good! I like the use of the avocado in there!
I love putting avocados in my salsas..makes them so creamy! This looks awesome! Im also obsessed with Fire Roasted Tomatoes. Good Call! ;)
You know how I feel about tomatoes – or at least I hope you do by now :p But Josh would love this and I’m totally game for snacking on the dipping tortilla chips ;)
Oh yummy! We love salsa in this house too and this looks awesome! I love the idea of adding avocados!
What an awesome idea to add the avocados! I’ve definitely never had a salsa like it. I just might need to add it to my Super Bowl menu :)