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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!

Jar filled with creamy avocado salsa.



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. 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.

Blender filled with ingredients to make Avocado Salsa.

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.

Blender filled with blended up avocado salsa.

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.

Bowl filled with avocado salsa.

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!

Chip coated with creamy avocado salsa

More salsa recipes:





Creamy Avocado Salsa

5 from 25 votes
Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
Servings: 2 cups
Author: Serene
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!
Jar filled with creamy avocado salsa.


  • 1 Large Avocado
  • 1 Jalapeño de-seeded
  • 3 tomatillos husks removed
  • 2 cloves garlic
  • ¼ cup white onion chopped
  • ¼ cup cilantro (½ bunch)
  • juice from 1/2 a lime
  • ¼ tsp salt
  • ½ tsp cumin


  • Add all the ingredients to a blender or food processor. Blend until completely combined, will be a creamy smooth texture.
  • Drizzle over tacos, nachos, burritos, or just use it for dipping!


If salsa is too thick pour in about 1/4-1/2 cup of water to thin it out.


Calories: 39kcal | Carbohydrates: 3g | Protein: 1g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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Recipe Rating


  1. OK I’ve made this salsa three times (triple recipe) and my wife and I love it. This salsa is the bomb.

  2. 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

  3. 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? 

    1. Sadly there are no substitutes for tomatillos. You may be able to find canned or jarred tomatillos if fresh are not available.

    2. 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.

  4. This is absolutely delicious!!
    I made a big batch and I’m going to freeze some to have it on hand