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Creamy Avocado Salsa
This creamy avocado salsa is smooth, tangy, and full of flavor. It blends tomatillos, jalapeños, serranos, ripe avocado, and cilantro into a silky green sauce that’s perfect for tacos, chips, grilled meats, and more.
A Quick History
- Rooted in central Mexican cuisine and taquerías
- Inspired by classic salsa verde with avocado added for richness
- Known as salsa de aguacate or guacamole taquero
Why You’ll Love This Recipe
- Ultra creamy texture with no dairy
- Balanced heat from two types of chiles
- Bright, fresh flavor from lime and tomatillo
- Ready in under 15 minutes
Ingredient Spotlight
- 1 lb tomatillos, husked and rinsed
- 2 jalapeños, stemmed
- 2 serrano chiles, stemmed
- 1 ripe avocado, pitted and peeled
- 2 garlic cloves, peeled
- 1/4 small white onion (raw, not boiled)
- 1/2 bunch cilantro
- 1 tbsp fresh lime juice
- 1/4 tsp salt, plus more to taste
Step-by-Step Overview
- Remove husks from the tomatillos and rinse to remove any sticky residue. Stem the chiles.
- Bring a pot of water to a boil. Add tomatillos, garlic, and chiles. Simmer for 5 minutes, until the tomatillos turn pale green.
- Use tongs to remove tomatillos and let cool. Continue simmering garlic and chiles for 5 more minutes until soft. Drain and cool to lukewarm.
- Add cooled tomatillos, garlic, and chiles to a blender along with avocado, raw onion, cilantro, lime juice, and salt.
- Blend on high until completely smooth, about 30 to 60 seconds. Taste and adjust salt or lime as needed.
Ingredients used for this delicious salsa.
Creamy Avocado Salsa
This creamy avocado salsa blends tart tomatillos, ripe avocado, cilantro, and green chiles into a silky smooth salsa that’s perfect for tacos, chips, grilled meats, and more.
Equipment
- Tongs
Ingredients
- 1 pound milpero tomatillos, husked and rinsed see note 1
- 2 serranos chiles (stemmed) use fewer for mild heat
- 2 Jalapeños, stemmed
- 1 ripe avocado, pitted and peeled
- 2 garlic cloves, peeled
- ¼ medium white onion
- ½ bunch fresh cilantro
- 1 Tbsp of fresh lime optional
- ¼ tsp salt, plus more to taste
Instructions
Prep Produce
- Remove husks from the tomatillos and rinse to wash off sticky sap. Stem the chiles.
Blanch vegetables
- Bring a medium pot of water to a boil. Add tomatillos, chiles, and garlic. Simmer 5 minutes, until the tomatillos turn pale green. (Don't boil the onion.)
Finish softening aromatics
- Use tongs to lift out the tomatillos and set them aside to cool. Continue simmering the chiles, onion, and garlic 5 minutes more so they become fully tender. Drain and let everything cool to lukewarm.
- Everything ready to blend.
Blend
- Add the cooled vegetables to a blender with the avocado, cilantro, onion, and ¼ tsp salt. Blend on high until completely smooth, 30–60 seconds. If the mixture is too thick, pulse in cold water 1 Tbsp at a time until it reaches a pourable consistency.
Season
- Taste and add more salt if desired. Lime juice can be added at this point if desired, but too much can make your salsa sour. Serve immediately or chill for up to 3 days in an airtight jar.
Notes
- Tomatillo tip – Over boiling tomatillos until they burst will darken the salsa and add bitterness, so pull them as soon as they turn pale.
- For a milder salsa, reduce chiles or swap one serrano for an extra tomatillo.
- This salsa does not freeze well. Best enjoyed within 72 hours.
- Keep plastic wrap pressed to the surface to help prevent browning.
Tried this recipe?Let us know how it was!
Storage and Make Ahead
- Best enjoyed within 3 days
- Store in an airtight jar in the fridge
- Press plastic wrap against the surface to help prevent browning
Alternative Cooking Methods & Tips
- Use only jalapeños for milder heat
- Add a drizzle of olive oil for a smoother, thicker texture
- Omit tomatillos for a richer, more guacamole-like version
How to Serve This Dish
- Drizzled over tacos or flautas
- As a creamy dip for tortilla chips
- With grilled meats like carne asada or pollo asado
- Spoon over sopes, tostadas, or quesadillas
FAQs
- Can I freeze this salsa? It’s best fresh, but you can freeze it for up to a month. Stir well after thawing.
- Why does it turn brown? Exposure to air. Store with plastic wrap pressed on top to reduce browning.
- Can I use only one kind of chile? Yes, but the flavor will change slightly. Use what you like or have on hand.
Share the Sizzle
If you loved this creamy avocado salsa, share it with a friend, save it to Pinterest, or tag us when you make it. Want more recipes like this? Check out our full Mexican salsas collection.
