Avocado Salsa

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Learn how to make avocado salsa fast and easy.

Salsa de Aguacate

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!

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Avocados by mamalatinatips.com

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.

RELATED POST: Bacon Avocado Garlic Toast with Corn

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:

Salsa de Aguacate
5 from 2 votes

Avocado Salsa

Easy and fast, this avocado salsa goes well with tacos, tostadas, enchiladas or even on eggs.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 1 cups

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!
Course: Salsas & Sauces
Cuisine: Mexican
Keyword: avocado recipes, how to make avocado salsa, how to make salsa
Author: Silvia

Notes

You can keep this avocado salsa, which is not the same thing as guacamole, in the fridge for 2-3 days or in the freezer for a month.

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