El Pollo Loco Avocado Salsa

1 ripe avocado, peeled and pitted

1 jalapeño, stemmed, cut in fourths; see cook’s notes

1 cup water

1 tablespoon white vinegar

3/4 teaspoon salt

2 tablespoons minced fresh cilantro

2 tablespoons diced onion

Combine avocado, jalapeño, water, vinegar and salt in blender. Pureé on high.

Pour into medium bowl. Add cilantro and onion; stir to blend. Cover and chill.

Yield: 1 1/2 cups