This creamy avocado salsa only takes 5 minutes to make!! The perfect green sauce for tacos, nachos, burritos, salads, or just for dipping chips into!
Creamy Avocado Salsa. Or maybe I should call this sauce. A green sauce. Or avocado sauce? I’m not sure what exactly to call it. But whatever you want to call it, just know that it is pure magic.
This is the perfect creamy green sauce to drizzle on tacos, nachos, burritos, quesadillas, anything you want. It’s also an amazing salad dressing. If you’re like me you may feel conflicted about salad dressing on a taco salad. Well..here is the solution to that dilemma!
Plus, to my children’s dismay and my amazement, it’s wonderful smothered all over zoodles (spiralized zucchini) So many uses. So much amazing flavor. Best part? It can be made in about 5 minutes.
What is in Avocado Salsa?
There’s tomatillos. Which if you haven’t used them before, they look like green tomatoes, but they’re covered in a husk, kind of a leafy covering. Usually I find them in the produce section next to the jalapeños and other peppers. They have a tart taste to them. And they are what salsa verde is usually made out of.
The tomatillos are what is going to make this salsa more or less runny. If you’re feeling like it’s kind of thick we can add another tomatillo. You can also add a little water about 1/4 to 1/2 a cup of water to thin it out. Why is this so thick? Because we’re adding an avocado to it. Yum! Avocados make this salsa super creamy. Which is why it’s perfect for drizzling.
The other star attractions are cilantro, of course. Jalapeño. Which gives just a tiny amount of heat. Feel free to leave some of the membranes in if you’re wanting a little heat. Lime juice. Then a little cumin for flavor. I add cumin to pretty much everything. Onion, garlic and salt. The usual suspects for most salsas. This creamy avocado salsa is perfect for dipping chips into. And trust me you will be amazed at how many things this green sauce is really good with!
More salsa recipes:
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This creamy avocado salsa only takes 5 minutes to make!! The perfect green sauce for tacos, nachos, burritos, salads, or just for dipping chips into!
Ingredients
- 1 Large Ripe Avocado
- 1 Jalapeño de-seeded
- 3 tomatillos with the husks removed
- 2 cloves garlic
- 1/4 cup chopped onion
- 1/4 cup cilantro ~ 1/2 a bunch
- juice from 1/2 a lime
- 1/4 teaspoon salt
- 1/2 teaspoon cumin
Instructions
- Add all the ingredients to a blender or food processor (affiliate link). Blend until completely combined, will be a creamy smooth texture.
- Drizzle over tacos, nachos, burritos, or just use it for dipping!
Notes
If salsa is too thick pour in about 1/4-1/2 cup of water to thin it out.
Nutrition
- Serving Size: 1/4 cup
- Calories: 39
- Sugar: 1 g
- Carbohydrates: 3 g
- Protein: 1 g
Keywords: salsa, avocado,
Ashley @ Wishes and Dishes says
OK I am definitely trying this! Love the color and everything avocado!
Serene says
Thanks so much Ashley!! xo
Valerie Hickman says
This looks amazing! How long will it keep in the fridge?
Serene says
Hi Valerie! It is so good!! I have been able to keep mine in the fridge for about 4-5 days. Just give it a little shake or stir before using it 🙂
QDL says
Great recipe. I’ll try it for sure.
One simple question. Is there any way to make this salsa to make it last on the fridge at least for 2 or 3 days?
Is there any trick to do that?
Serene says
Thanks so much! The salsa will last for about that long. With the other ingredients, the avocado will still be good 🙂 I usually am able to keep mine 2-3 days before we use it all up.
Misha says
Looks great, but isn’t that just…guacomole?
Serene says
Hi Misha. Even though both this recipe and guacamole have avocados in them they’re actually not the same thing. If you look at the recipe it’s more of a green salsa with avocado added. The base is made of blended tomatillos. Traditionally guacamole doesn’t have tomatillos added to it. If you need a guacamole recipe I do have one here: https://houseofyumm.com/homemade-guacamole/
Miriam says
This is called salsa de agucate. Always a delicious salsa to go on some delicious tacos. It keeps about 4 to 5 days.
Miriam says
Love this salsa de agucate. Always a delicious salsa to go on some delicious tacos I have yet to try this on a salad. It keeps about 4 to 5 days. Wish there was a way to jar this so it can keep much longer, any ideas?
dave says
Just made this for the first time. Simply delicious. Was concerned that the uncooked tomatillos would be hard to work with but came out perfect.
★★★★★
Serene says
So glad you enjoyed!
Kat says
This salsa was perfect with fish tacos! The perfect balance of zippy, creamy, and fresh.
★★★★★
Rye Tyler says
Just made it. It is incredible! I was surprised he avacado was able to carry through as well as it did. I am in love with this and don’t think it will last through the afternoon in the house.
★★★★★
Serene says
Thanks Rye! I’m so glad you enjoyed 🙂
Sue in Waco says
Serene,
how do you prepare cilantro to use it? Do you pick off leaves mostly and chop them up? Or do you use a fair amount of stem (easier and quicker, since we eliminate much of the picking)?
Serene says
Hi Sue! Typically I just toss in the leaves and a bit of stem. I don’t pick the leaves off. I cut off the stems before the leaves begin, but use the rest. Hope that helps!
Melanie Jaramillo says
Leave the avocado pits in and it will stay fresher a bit longer….
Kymbra Bryant says
This is delicious, Can it be canned or would the heat of trying to can it destroy it??
Serene says
Hi Kymbra! So glad you like the salsa! I don’t know if it is able to be canned, I haven’t tried it.
Aundrea says
I love this! So simple but so good!
★★★★★
O my says
That was really, really good! Definitely going to make that again! It made the perfect dressing for the chili lime chicken salad – proving that things that taste fantastic don’t always have to be bad for me. Thank you for sharing this.
Serene says
So glad you enjoyed! Thank you 🙂
Donnia P Pena says
Question: I’ve been given a boat load of Avocado’s and I want to make your Avocado Salsa recipe which sounds delicious. My dilemma is I have to many Avocado’s not to spoil by making one batch at a time, so I want to know if this salsa recipe can be frozen?
D. P.
Serene says
Yes! It can be frozen. I don’t recommend canning it with the avocados. But freezing works.
esteban says
i just want to know what the shelf life is of the sauce?
Serene says
This will last in the fridge for about 5 days. It doesn’t brown. Just give it a shake in a jar or a stir when you go to use it.
Jaclyn says
Have you tried grilling or cooking the tomatillos before using in recipe?
Serene says
Not in this particular recipe I haven’t. When I make salsa verde I always cook the tomatillos though. You can definitely grill them up before adding to this recipe and I’m sure it would taste amazing!
Cody says
All I taste is a tomato taste.was looking for a more Avacado or guacamole salsa taste.any suggestions ?
Serene says
All you tasted was the tomatillos? You can add more avocado, just keep in mind that makes the salsa very thick.
JM says
Tomatillos also come in a huge array of sizes, so “3” tomatillos could be a couple ounces or over a pound. Maybe specifying the size (like you did for the Large avocado) would help with knowing the ratio 🙂
Deborah Cardenas says
Do you have a problem with keeping the salsa that beautiful green color? Does it turn brown after a day or so?
Serene says
It doesn’t! I have kept this salsa in my fridge for several days and it doesn’t turn brown. The additions of the other ingredients must prevent that.
Jordan says
Just made this tonight to go on top of my spicy shrimp lettuce wraps. It is FANTASTIC. I added a little extra lime and garlic and I cannot stop eating it. Obsessed. Thank you so much!!
★★★★★
Sydney Ibarra says
I have made this the other day for my fam, and it was a hit! Thank you for this recipe, will be making it a lot in the future. (:
★★★★★
Darlene Inman says
Can you put the salsa jars to can it so it will last
Cindy says
What’s a good non spicy alternative instead of jalepenos?
Serene says
You could try adding some diced green chilies in the place of the jalapeño. Or just leave it out.