Avocado Salsa (salsa de aguacate)
Avocado salsa is a lush, creamy blended dip of tomatillos and Haas avocados with fresh cilantro and a bit of heat. Also known as salsa de aguacate, this quick and easy recipe makes a great snack with tortilla chips, an irresistible topping for tacos and quesadillas or a tangy, plush avocado sauce for meats, poultry and seafood.
I first tried this irresistible salsa with avocados and tomatillos when I was on vacation, and I’d never had anything quite like it. It’s a cross between Mexican salsa verde and traditional guacamole (without tomatoes). It has a distinctive spice, velvety texture and tangy finish you’ll love.
Versatility is the name of the game with this creamy avocado salsa.
Why you’ll love this recipe:
- It’s healthy – made from nothing but vegetables.
- Avocado salsa is naturally vegan.
- Can be an used as an avocado sauce, dip or topping.
- It’s a quick and easy recipe that takes about 15 minutes to assemble.
- Can be made a few hours ahead.
Ingredients:
- Tomatillos—also called husk tomatoes—are tangy fruits that are not related at all. When choosing tomatillos, look for firm, unblemished fruit. The husks can be papery or split, avoid any with dark spots or yellowish mold.
- Jalapeño —These ubiquitous peppers have a moderate heat level and work well in the avocado salsa. They add heat but don’t overpower, so you can taste all the ingredients.
- Garlic – just one clove will add a warm bite.
- Haas Avocados – These are the Mexican avocados, which are rich and buttery. To choose avocados, look for firm ones that yield slightly when pressed. If they’re not ripe, let them ripen on the counter for a few days until they’re ready. You can also put them in a paper bag to accelerate the ripening process (the ethylene produced from the fruit will speed it up).
- Lime—In this avocado sauce recipe, we use lime zest and juice to add tangy flavor, keep the salsa bright, and prevent the avocado from oxidizing.
- Cilantro – fresh cilantro (stems and all) rounds out the fresh notes.
- Kosher Salt—For seasoning, though, you can also use sea salt or regular iodized salt. Add it a little at a time, and taste for seasoning as you go.
- White Onion – This is optional, but it makes a good garnish and adds heat and crunch to the avocado dip.
Step-by-step instructions:
- Remove the husks from the tomatillos and rinse them well to remove the sticky residue. Slice the tomatillos and jalapenos in half. Remove the membrane and seeds from the jalapenos.
2. Heat a nonstick skillet over medium-high heat and add the tomatillos and jalapenos cut side down along with a whole clove of garlic (with the skin). Cook for 4-5 minutes or until they start to brown and become fragrant.
3. Flip the vegetables to cook on the other side until they’re blistered and softened. Be sure the garlic has contact with the pan, as the heat will soften the texture and flavors.
4. Transfer the vegetables to a food processor and pulse until smooth.
5. Add the cilantro, lime zest,and juice and season with salt. Pulse until fairly smooth.
6. Cut the avocados in half and remove the seeds. Scoop the flesh into the food processor.
7. Blend until the avocado salsa is smooth and creamy. You can taste for seasonings and adjust with more salt or lime juice to taste.
Pro-Tips:
- Use fresh lime juice, not the bottled variety. You’ll taste the difference.
- It’s important to use ripe avocados, if they’re not quite ready, the dip will be chunky.
- I like how this green sauce comes together in the food processor—it leaves just a slight texture. You can also assemble it in a blender, but be cautious not to puree it completely smooth, as you want to see visible bits of herbs, etc.
Swaps and Variations:
- Other versions blanch or boil whole tomatillos and jalapenos before blending, which you can do.
- The jalapeño adds a moderate heat, but if you like it spicy, add several drops of your favorite hot sauce to taste.
- Top the avocado dip with fresh diced tomatoes.
- White onion has a clean flavor that pairs well with Mexican food. Red onion is slightly sharper but can be used.
- Serrano peppers are spicier than jalapeños; if you like your dips on the hot side, use a serrano pepper.
FAQ’s
It’s similar, but this salsa is creamier than guac with more tang and spice. The tomatillos and lime juice take it further from the classic Mexican dip.
Avocados naturally brown when the flesh is exposed to air – known as oxidation. Lime juice inhibits that, so it should stay fresher longer. If you’re making it ahead of time, cover with plastic wrap and press the plastic against the surface of the avocado dip, to prevent it coming into contact with air and oxidizing.
Make ahead
- This avocado sauce is best eaten the day you make it, but the recipe can be assembled several hours before serving (or even up to a day ahead of time). Once made, keep it refrigerated.
Storage:
- To store avocado salsa without oxidation, transfer the dip to an airtight container and press a piece of plastic wrap onto the surface to prevent it from exposure to air. Cover tightly with the lid and place in the fridge. (See photo above).
You’ll love this dish’s versatility. It goes anywhere you’d normally add avocados or guac for Mexican recipes. The delicate balance between mellow heat, smooth texture and gentle tang makes it a perfect contrast to bold grilled meats and seafood, too.
How to use avocado salsa:
- Spoon the avocado sauce over salmon recipes, grilled fish, scallops, octopus or calamari.
- As a snack with tortilla chips—At its core, this avocado dip is the ultimate snack with tortilla chips. It’s ideal for game days, cookouts and picnics. You’ll love that it’s healthier than cheesy dips while keeping that satisfying, indulgent quality.
- As a topping for tacos, quesadillas, enchiladas, burritos or burrito bowls, huevos rancheros, nachos, fajitas or chalupas. We served this batch with shrimp tacos that night.
- Spread the creamy avocado salsa over toast and top with crispy bacon and a fried egg for the ultimate avocado toast.
- For salad dressing: Mix a few tablespoons of the avocado sauce with 2 tablespoons of white wine vinegar and 6 tablespoons of olive oil. Whisk to emulsify, and voilá.
- For Tex-Mex flavor, coat ribeye, sirloin or flank steaks with a BBQ rub and grill to your desired doneness. Then, top with avocado sauce. The pairing is sublime.
- Use it as a dip for grilled or steamed shrimp.
- Swap for mayo in your next sandwich. It’s lighter and healthier, with a flavor that goes well with turkey, chicken, pork, and roast beef. (Avoid salamis and cured sausages).
More salsa recipes to try:
- Fresh Peach Salsa
- Salsa Verde
- Pineapple Mango Salsa
- Vibrant Italian Salsa Verde
- Green Chile Salsa
- Fresh Tomatillo Salsa
Avocado Salsa
INGREDIENTS:
- 4-5 medium tomatillos
- 1 clove garlic (skin on)
- 1 medium jalapeno
- 2 haas avocado
- ¼ teaspoon lime zest
- 2 teaspoons lime juice
- ¼ cup cilantro
- ½ teaspoon kosher salt
- ¼ cup white onion minced
DIRECTIONS:
- Remove the husk from 4-5 medium tomatillos and rinse them well. Slice the tomatillos crosswise. Set aside.
- Slice 1 medium jalapeno in half, vertically and remove the seeds and white membrane.
- Heat the skillet over medium high heat and spray with nonstick vegetable spray. Arrange the tomatillos, jalapeños and the 1 clove garlic (skin on) in the pan. Cook the vegetables for about 5-6 minutes or until they start to blister and become fragrant.
- Use a pair of tongs to turn the vegetables and continue to cook for 2-3 more minutes, until they're softened. Remove from heat.
- Remove the skin from the blistered garlic and discard. Transfer the tomatillos, jalapeño and garlic to the bowl of a food processor. Pulse several times until fairly smooth.
- Add ¼ cup cilantro,¼ teaspoon lime zest, 2 teaspoons lime juice and ½ teaspoon kosher salt. Pulse until the cilantro breaks down to combine with the tomatillos.
- Peel and seed two avocados and transfer them to the food processor. Pulse until the salsa is smooth and creamy.
- Transfer the avocado salsa to a bowl and sprinkle with minced white onion and extra cilantro leaves for garnish. Serve with chips or use as a creamy avocado sauce for tacos, burritos and more.
RECIPE VIDEO:
NOTES:
NUTRITION:
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Hey, Lisa.
This was a massive hit at a pool b-day party this weekend. Consumed with round bite sized Tostitos. You would not believe how many, “OMG! I can’t believe how good this is-s” (is that a word?) I got.
Love that “por que no los dos”. I’m going to have to start using that when I can’t decide on things. These have to be two of my favorites. Guacamole and tomatillos in one recipe. I’m in!! What a great idea.
Ah! This is so much fun, Lisa! First of all, I’ve never worked with tomatillos so I’ve never seen the inside of them and that is NOT what I was expecting. I was expecting it to look like the inside of a green tomato. I’d love to try this out! I pretty disappointed with myself in how I haven’t made any fresh guac or salsa yet this summer. (And it’s August. Shame.) This post is the kick in the butt that I needed 😉
Happy Anniversary — although I’m a little late. But OMG that salsa/guacamole looks ahhhhhmazing. My mouth is watering just looking at it and we are really big in the appetizer department. I can’t wait to make this for the family — they’ll love it.
Thanks, Marisa! I hope your family enjoys it!
I love that commercial. Why not both indeed! I’m always experimenting with guac so I’m excited go give this version a go – it looks SO much creamier than the ones I’ve tried in the past and I love how you combined them! Someone needs to put you in that commercial haha
Let me know how you like it, Carmen!
Avocado Tomatillo Salsa is so good! I too first had it in a restaurant, and I couldn’t keep my chips out of it. I’ll have to look for this Mexican cafe when I visit New Orleans. Always love the little places you can stumble upon when you least expect it.
I know, it’s addictive!
What a fabulous trip it sounds like you had. Someday I want to eat my way through New Orleans too! This salsa looks ultra creamy and absolutely perfect for snackin’ in my opinion, you can never have too many dips in hand and this one looks like a winner.
This looks delicious! I love that it’s a thick and creamy salsa. It’s pretty amazing that you had this once and were able to come home and whip it up. I guess if it’s that good, you can’t forget it!
14 years! Congrats! What a lovely way to celebrate. And I absolutely LOVE this recipe – because porque no los dos? Haha! I have a friend who says that all of the time! I can’t wait to try this!!
I have been on the lookout for tomatillos for ages. I saw them only a couple of times in the grocery store….and did not buy them. I am kicking myself. This recipe sounds so delicious. It would be perfect as a starter for a BBQ party. I really need to hunt some down.
Wow, this looks so amazingly fresh and healthy! I love the vibrant green color!
Thanks, Danielle. The flavor is out of this world!
Happy belated 14th wedding anniversary! I gotta admit, I haven’t had the pleasure of enjoying tomatillo and avocado like this ever before and that so needs to change! I’m gonna have to arm myself with a bag of chips and whip this up to enjoy this weekend!
You won’t be sorry, Shashi!
Tomatillos and avocado are a marriage made in heaven. I make mine with all the seeds on the peppers because I like it spicy. Now I want some tacos.
I can attest that its awesome on tacos!!!
I love both tomatillo sauce and guacamole and your salsa looks so delicious! It’s the perfect marriage between the flavors! I can’t wait to try it!
What a great combination of flavors. Never thought to make tomatillo salsa with Avocado but this sounds wonderful! Will definitely be trying this soon and don’t think I’ll have to worry about storing leftovers.
This is salsa at it’s finest! Tomatillos are so delicious and tangy and who doesn’t love avocado? New Orleans is one of my favorite cities ever, but I would not have associated it with mexican food!