EspañolThis Mexican avocado salsa recipe is a must-try for all avocado lovers! With its irresistible combination of creamy avocado, tangy tomatillos, and spicy peppers, it’s the ideal recipe for a party dip or for a topping for tacos, tostadas, and more!
Plus, give it extra points for the added benefit of being vegan and gluten-free.
Born one evening when I had friends coming over and wanted to prepare a quick snack for them. I was craving something creamy, but didn’t have enough ripe avocados to make guacamole.
I made it in 15 minutes, and the resulting recipe was such a hit that it’s become a regular part of our weekly menu ever since. I always keep a jar in my fridge because we add it to almost anything!
This is the inspiration for the salsa I made when serving my tri-tip tacos during the first episode of The Great American Recipe. It made such an impression that Chef Graham Elliot came to me afterwards to find out what was in it.
Now you can make it at home.
What is the difference between Avocado Salsa and Guacamole Salsa?
Some people use these terms interchangeably. But, in my opinion, while avocado salsa and guacamole salsa share some similar ingredients, a few things set them apart.
Avocado salsa usually combines the tangy authentic Mexican salsa verde and avocado. And a few recipes, add garlic and vinegar.
On the other hand, Guacamole salsa is a more liquidy version of the traditional guacamole dip we all know and love and doesn’t include tomatillos. It usually has lime juice and chopped tomatoes are added after blending the green ingredients.
The Best Avocado Salsa Verde Recipe Ever!
I don’t say this lightly, but this salsa is amazing. It’s ready in less than 15 minutes, and its creamy texture makes it ideal for serving as a dip with tortilla chips or, if you add a little bit more liquid, as a salsa taquera for tacos
I pour it on top of omelets, scrambled eggs, quesadillas, tostadas, chorizo tacos, shrimp tacos, chicken taquitos or any other Mexican “antojito.” It is also delicious over pasta and enfrijoladas, a favorite of my husband’s.
This creamy avocado sauce is also the base of my Avocado Chicken Enchiladas, try them out!
Ingredients and Substitutions
Ripe fresh avocados: My favorites are Hass avocados, but you can use other varieties like Reed, Bacon, or Fuerte.
Tomatillos: Also known as “Mexican husk tomatoes,” are small, round green fruit covered with a dry, papery husk. They have a tangy tart flavor similar to green tomatoes. You can find them in almost any grocery store. Choose those that are firm and bright green.
Chili peppers: My favorite is the serrano chile for its spiciness and bright fruit and earthy flavor. For a less spicy salsa, use jalapeño peppers.
White onion: I like white onion but you can substitute a yellow onion. I don’t recommend red onions for this recipe, although I love them in other recipes.
Fresh cilantro and salt: You can add a pinch of Mexican oregano for a fun twist.
Other ingredients: I’ve seen this salsa made with other ingredients, like sour cream or Greek yogurt; however, I think the avocado gives the best flavor and body, so I usually don’t add sour cream or yogurt. Some people add garlic cloves or fresh lime juice. You can experiment and try your own variations.
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Storage
Place leftover salsa in an airtight container. Keep it in the fridge for up to a week or in the freezer for up to a month.
A very good friend and neighbor used to give me a bag of avocados every week, which I loved as I have eaten avocados every day since I was a little girl. But when there is more than we can eat, I make this delicious recipe and place the jars in the freezer or share them with my neighbors. Win-win.
More Salsa Recipes to Try
Homemade salsas are the best. Try a few:
Let’s make it.
Avocado Salsa
Yields 1 1/2 – 2 cups
Ingredients
- 1 lb tomatillos, peeled and washed
- 2 serrano peppers
- 2 cups water
- 1/2 medium white onion
- 1 medium avocado
- 1 teaspoon salt
- 1 handful of cilantro, washed
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—approximately 5 minutes.
Utensils
- Cutting board
- Knife
- Medium pot
- Blender or food processor
- Salsera
Process
Remove the tomatillo husks, wash them to remove the stickiness, and slice them in half.
Remove the stems of the serrano peppers and slice them in half lengthwise.
Place the tomatillos, serranos, and the half-white onion, peeled, in a medium pot. Cover with the water and bring to a boil.
Reduce the heat and simmer until the tomatillos are cooked. You will know they are ready when they change from bright green to an olive green color—approximately 5 minutes.
Please don’t overcook them, as they will dissolve in the water.
Using a slotted spoon, carefully place the cooked tomatillos, chiles, and onion (without the water, but save it) in a blender or food processor.
Add the avocado, peeled and seeded, salt, and fresh cilantro and blend until smooth. Check for texture and salt. If it is too thick for your taste, add some of the saved water from the pot.
Buen provecho!
Print this Creamy Avocado Salsa Recipe
Avocado Salsa
Ingredients
- 1 lb tomatillos peeled and washed
- 2 serrano peppers
- 2 cups water
- 1/2 medium white onion
- 1 big bunch of cilantro
- 1 medium avocado
- 1 teaspoon salt
Instructions
- Remove the tomatillo husks, wash them to remove the stickiness, and slice them in half.Remove the stems of the serrano peppers and slice them in half lengthwise.
- Place the tomatillos, serranos, and the half-white onion, peeled, in a medium pot. Cover with the water and bring to a boil.Reduce the heat and simmer until the tomatillos are cooked. You will know they are ready when they change from bright green to an olive green color—approximately 5 minutes. Please don’t overcook them, as they will dissolve in the water.
- Using a slotted spoon, carefully place the cooked tomatillos, chiles, and onion (without the water, but save it) in a blender or food processor.Add the avocado, peeled and seeded, salt, and fresh cilantro and blend until smooth. Check for texture and salt. If it is too thick for your taste, add some of the saved water from the pot.
Notes
Did you make this recipe?
Tag @mamalatina on Instagram and hashtag it #mamalatinatips
Recipe updated April 11th, 2023
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