EspañolThis avocado salsa is creamy and tangy. This salsa goes very well in tacos, quesadillas, tostadas, pasta or tortilla chips. Learn how to make it in less than 15 minutes.
I have a very good friend who is also my neighbor. She gives me a bag of avocados every week, yay! Since I’ve eaten avocados almost every day since I was a little girl, I have no problem finding ways to include them in my meals. However, when I have more avocados that I can eat, what I do is make avocado salsa!
This avocado salsa, which is not the same thing as guacamole, is very easy to make and you can keep it in the fridge for 2-3 days or in the freezer for a month.
I pour it on top of omelets, scrambled eggs, quesadillas, tostadas, tacos, or any other Mexican “antojito.” It is also delicious over pasta, beans or tortilla chips.
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If you make this creamy avocado salsa, be sure to snap a photo and share it with us on social media using the #mamalatinatipsrecipes hashtag. I’d love to see it and have a chance to share it as well.
Avocado Salsa
Yields 1 1/2 – 2 cups
- 1 lb tomatillos, peeled and washed
- 3 serrano peppers
- 2 cups water
- 1/2 medium white onion
- 1 big bunch of cilantro
- 2 avocados
- 1 teaspoon salt
Cut tomatillos in quarters and peppers in half. Put them all in a pot with the water and bring to boil, reduce heat a little to maintain a gentle boil and cook until soft. You will know they are ready when they change from bright green to olive green.
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Pour tomatillos and chiles (without the water, but save it), onion, cilantro, avocados (peeled and seeded) and salt into a blender or food processor. Mix until well blended. Check for texture and salt, if it is too chunky for your taste, add some of the saved water from the pot.
Pour in a container and refrigerate until cool. That’s it!
¡Buen provecho!
Recipe updated July 24th, 2018
Print the recipe below:
Avocado Salsa
Ingredients
- 1 lb tomatillos peeled and washed
- 3 serrano peppers
- 2 cups water
- 1/2 medium white onion
- 1 big bunch of cilantro
- 2 avocados
- 1 teaspoon salt
Instructions
- Cut tomatillos in quarters and peppers in half. Put them all in a pot with the water and bring to boil, reduce heat a little to maintain a gentle boil and cook until soft. You will know they are ready when they change from bright green to olive green.
- Pour tomatillos and chiles (without the water, but save it), onion, cilantro, avocados (peeled and seeded) and salt into a blender or food processor. Mix until well blended. Check for texture and salt, if it is too chunky for your taste, add some of the saved water from the pot.
- Pour in a container and refrigerate until cool. That’s it!
Notes
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I see carne asada tacos with this salsa!
I love anything with avocado! Love this recipe! I will prepare it today.
me encanto la receta para acompanarla con una carnita asada gracias