Avocado Salsa

5 from 16 votes

Avocado salsa (salsa de aguacate) is a creamy avocado sauce recipe used as a topping for tacos and burritos, a healthy sandwich spread, or an avocado dip with tortilla chips. This easy recipe is creamy but light, with a moderate spice and tangy bite.

Course Appetizer, Snack

Cuisine Mexican

Keyword avocados, guacamole, homemade salsa, jalapenos, tomatillos

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 93kcal

Author Lisa Lotts

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

US Customary - Metric

Instructions

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.

Video

Notes

You can serve this immediately, or if you're saving it for later, transfer the dip to an airtight container. Place a piece of plastic wrap over the container and lightly press the plastic into the salsa's surface. This will prevent it from discoloring over the course of a few hours. It can be made 4-5 hours ahead of serving.

Nutrition