FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
el pollo loco avocado salsa recipe
- Total Time: 60 minutes
- Yield: Approximately 2 cups (6–8 servings) 1x
- Diet: Vegetarian
Description
This recipe provides an easy, family-friendly El Pollo Loco avocado salsa, featuring a vibrant, creamy taste with a smoky poblano swirl, perfect for adding fresh flavor to any meal. It’s a healthy, restaurant-quality condiment that can be made quickly for busy weeknights.
Ingredients
- 3 ripe Hass avocados (about 600 g/21 oz total)
- 1 medium poblano pepper (about 120 g/4.2 oz)
- 1 small jalapeño pepper (about 20 g/0.7 oz)
- 0.25 medium white onion (about 50 g/1.8 oz)
- 2 garlic cloves (about 10 g/0.35 oz)
- 60 ml (0.25 cup) fresh lime juice, divided
- 30 ml (2 tablespoons) extra virgin olive oil, plus more for drizzling
- 60 ml (0.25 cup) cold water
- 0.5 teaspoon ground cumin
- 0.25 teaspoon smoked paprika
- 0.5 teaspoon sea salt, plus more to taste
- 0.25 teaspoon freshly ground black pepper, plus more to taste
- 30 g (0.25 cup) fresh cilantro, plus extra for garnish
Instructions
- Prep Avocados & Char Poblano: Char the poblano pepper on a medium-high cast iron skillet for 8-10 minutes, turning often until its skin is blackened and blistered. Transfer to a bowl, cover tightly, and let steam for 10 minutes. Meanwhile, halve, pit, and scoop the ripe avocado flesh into a food processor.
- Blend the Avocado Base: To the food processor, add the chopped jalapeño, onion, garlic, 30 ml (2 tablespoons) of the lime juice, 30 ml (2 tablespoons) olive oil, 60 ml (0.25 cup) cold water, cumin, smoked paprika, salt, and black pepper. Process until very smooth and creamy, scraping sides as needed. If it appears too thick, splash in more cold water until desired consistency.
- Create Poblano Swirl Paste: After cooling, peel the charred poblano skin (it should slip off easily), remove the stem and seeds, then roughly chop. In a separate small blender, combine the chopped poblano with the remaining 30 ml (2 tablespoons) lime juice and 15 g (2 tablespoons) of the fresh cilantro. Blend until a smooth, vibrant dark green paste forms, adding a splash of cold water if needed for easier blending.
- Swirl & Combine Artfully: Pour about three-quarters of the avocado salsa into a serving bowl. Spoon half of the poblano-lime paste over it. Gently swirl 2-3 times with a butter knife or spoon handle, creating distinct dark green ribbons without fully incorporating.
- Chill, Garnish & Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and for the salsa to chill. Transfer the chilled El Pollo Loco avocado salsa to a rustic bowl. Garnish with the remaining 15 g (2 tablespoons) finely chopped fresh cilantro and a light drizzle of extra virgin olive oil for a glossy finish.
Notes
For a milder jalapeño flavor, remove the seeds. Chives can be a great alternative for white onion. A tiny bit of plain Greek yogurt can enhance creaminess, though it’s not traditional. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Blended
- Cuisine: Mexican-American
Nutrition
- Serving Size: 0.25 cup
- Calories: 150 calories
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg