This creamy Avocado Salsa Verde is a delicious blend fresh tomatillos, ripe avocados, and zesty lime juice, perfect for tacos, chips, and so much more. It's like salsa verde meets guacamole!
Avocado Salsa Verde Recipe
Looking for a delicious spin on your typical salsa verde? You found it! This Creamy Avocado Salsa Verde is exactly what you need.
This salsa is made with a tasty blend of fresh tomatillos and ripe avocados with a few other simple ingredients for a flavor and texture that's hard to beat.
It's creamy and versatile, perfect for spooning onto your tacos or burritos, over nachos, or simply serving with crispy tortilla chips for an amazing salsa.
Plus! It's very easy to make! There is no cooking for this recipe, my friends. All it takes are your ingredients and a blender.
I think you're going to love it. Let's get "cooking"!
Avocado Salsa Verde Ingredients
- Tomatillos.
- Avocado.
- Jalapeno. Use serrano peppers for spicier salsa.
- White Onion.
- Fresh Garlic.
- Lime.
- Cilantro.
- Salt.
How to Make Avocado Salsa Verde
- Add all of your ingredients to a blender or food processor.
- Process until smooth.
Boom! Done! It really doesn't get any easier than this. Your avocado salsa verde is ready to serve. Who is bringing the chips!
Recipe Tips & Notes
- Ripe avocados are important to achieve the best texture and flavor. To check for ripeness, gently press the avocado skin. It should yield very slightly without feeling mushy.
- You can make this in a molcajete. To do so, first mash the peppers, onion, and garlic into a paste, then mash the tomatillos. Gently mash in the avocado until creamy, then stir in cilantro, lime juice, and salt to taste.
Serving Avocado Salsa Verde
As with the salsa roja, this salsa verde will go with just about anything. Not kidding about this. It's an ideal taco sauce, but spoon it over burritos, enchiladas, nachos, tostada, tortas, grilled meats, whatever you'd like.
You can also serve it as a salsa in a bowl alongside some salted tortilla chips and guacamole. Make this version at home and keep it in the fridge for use anytime.
Storage
Store avocado salsa verde in the refrigerator in a sealed container for up to 5 days. I do not recommend freezing this salsa, as it can affect the texture.
Try These Other Popular Salsa Recipes
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Creamy Avocado Salsa Verde Recipe
Ingredients
Ingredients
- 4 tomatillos (1/2 pound) husks removed and roughly chopped
- 1 ripe avocado
- 1 jalapeno pepper (use serrano for spicier)
- ¼ medium white onion chopped
- 2 cloves garlic chopped
- Juice from half a lime or to taste
- ¼ cup chopped cilantro
- Salt to taste
Instructions
Cooking Directions
- Add all ingredients to a food processor. Process until smooth.
- Adjust for salt and lime.
- Thin slightly with water if desired.
- Refrigerate until ready to use. Enjoy!
Notes
Nutrition Information
Sasha Frugone says
does peeled mean dropping into hot water and removing the skin?
There is a typo
If you prefer a thinner sauce that you can place intoa bottle, thin slightly with water.
into a
Mike Hultquist says
Sasha, I actually made an update to this recipe. You do not need to peel the tomatillos. Just remove the husks and rinse them down. Enjoy.
Jimbo Portman says
I grew up in Texas. Had similar recipes. I used this but I smoked almost all ingredients. This was awesome. Thank you.we traditionally make red salsa. We really like a green variation.
Mike Hultquist says
I love the addition of the smoke, Jimbo. Nice!
Maurits says
Hey,
I've a question. How long would this last in the fridge?
Mike Hultquist says
This should last 3-5 days in the fridge.
Jennifer says
Thank you! Made this today, and I did use roasted veg and it tastes phenomenal! Love the addition of avocado - thanks so much for sharing.
Michael Hultquist - Chili Pepper Madness says
Awesomeness! Glad you liked it, Jennifer! Thanks for sharing. =)
Walt says
You don't roast the tomatillo first?
Michael Hultquist - Chili Pepper Madness says
Not with this particular recipe. You can try my Salsa Verde recipe for a version like that, but this one has a fresher flavor. I hope you enjoy it. https://www.chilipeppermadness.com/chili-pepper-recipes/salsas/salsa-verde/
Sarah says
I couldn't stop eating this! Made it when I found tomatillos at the grocery store (sadly a rarity where I live) and I ate the whole thing in 2 or 3 days! Perfect.
Michael Hultquist - Chili Pepper Madness says
Awesome, Sarah, thanks! Glad you enjoyed it. Sounds like it is time for another batch!
Amy says
Do you think you can can this? I've never canned anything with avocado. Thanks looks so yummy
Michael Hultquist - Chili Pepper Madness says
I'm not sure, Amy. I'm pretty sure you can pressure can it, but if using the water bath method, you'd need to make sure the ph is 4.0 or below.
SHERI VAN ALLEN says
I made this today and was delicious. I used Jalapenos instead of the Serrano chili. I'll be taking this salsa to my next potluck!!
Michael Hultquist - Chili Pepper Madness says
Outstanding! Glad you loved it!