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Salsa & Guacamole | Gluten Free, Vegan, Allergy Friendly

Salsa & Guacamole

Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Author Food Allergy P.I.



  • 1 28 oz can whole tomatoes with juice
  • 2 10 oz cans of diced tomato and green chilies
  • 1/2 cup chopped yellow onion
  • 1 garlic clove, minced or 2 tsp jarred
  • 2 whole jalapeno's, diced
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1 bunch cilantro, chopped
  • 1 T lime juice


  • 6 avacados, mashed
  • salt
  • pepper
  • 1 T lime juice
  • 1/2 cup salsa



  1. Add all the ingredients, and blend til smooth and consistency is to liking. 


  1. Mash up your avocados. Add salsa and lime juice and stir in. Add salt and pepper to taste. 

Recipe Notes

For a more mild salsa, pick one can of tomatoes and chilies that is mild, or even both mild. Additionally, you can use either the seeds from 1 jalapeno, or both, the more seeds the hotter it will be. The heat is in the seeds!