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This creamy avocado salsa is fresh, tangy, and just the right amount of herby cilantro. Made with ripe avocados, tomatillos, garlic, and lime, it’s perfect for spooning over tacos, dipping with chips, or drizzling on grilled meats.
The Best Avocado Salsa for Taco Night
Part guacamole, part salsa verde, and completely scoop-able. We make it on taco nights, sure, but honestly? I end up using it for way more. As a topping for grilled chicken. As a dip for quesadillas. As a snack, straight from the fridge, with chips.
If you’ve had that bright green, creamy salsa at a good taco truck or taqueria, this is that. Only homemade and incredibly easy. The texture is velvety from the avocados, with a kick of brightness from tomatillos and lime juice. There’s garlic, cilantro, and just a bit of jalapeño for heat—but you can adjust that depending on your spice preferences.
Ways To Use This Avocado Salsa
- Tacos, burritos, and quesadillas
- Grilled chicken or steak
- Scrambled eggs or breakfast tacos
- A dip for tortilla chips or taquitos
- As a creamy dressing for taco salads or bowls
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Avocado Salsa
Ingredients
Instructions
- Add all the ingredients to a blender or food processor. Blend until completely combined, will be a creamy smooth texture.
- Taste and adjust. More salt, lime, or jalapeño if needed. To thin it out use approximately 1/4 cup of water (or broth!) to get desired consistency.
Video
Equipment
Notes
- Fridge: Store in an airtight container in the refrigerator for up to 3 days. A piece of plastic wrap pressed directly against the surface helps prevent browning.
- Freezer: This salsa doesn’t freeze well due to the avocado. It’s best made fresh or within a day or two.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by KJandCompany.co
OK I’ve made this salsa three times (triple recipe) and my wife and I love it. This salsa is the bomb.
Thank you for sharing. Love you and your great work.
OMG this is so good! I put it on everything from morning scrambled eggs to all of our Mexican dinners! Delicious! Thank you for sharing
Can I can this!! My husband loves it,
Hello! I live in Japan, where I’ve never seen tomatillos. I do have access to all of the other ingredients. Any idea how this recipe would turn out without the tomatillos? Any substitution ideas?
Sadly there are no substitutes for tomatillos. You may be able to find canned or jarred tomatillos if fresh are not available.
I have used unripe green tomatoes for salsa verde. You should cook them first though, either by boiling whole or rough chop and sauté in oil. The flavor isn’t exactly the same but green tomatoes are tart, so it works in a pinch.
Great sauce and easy to make.
This is absolutely delicious!!
I made a big batch and I’m going to freeze some to have it on hand
?????
What’s a good non spicy alternative instead of jalepenos?
You could try adding some diced green chilies in the place of the jalapeño. Or just leave it out.
Can you put the salsa jars to can it so it will last