Once you taste a bite of this tangy, bright, and creamy Avocado Salsa Verde, you’ll want to drizzle it on absolutely everything! Fresh tomatillos, ripe avocados, cilantro, lime juice, and a handful of seasonings come together to make the ultimate sauce in under 10 minutes. Spoon it over tacos, pair it with chips, or add it to your favorite burrito bowl for a burst of next-level flavor.
London’s tip to make it a winner: Use ripe avocados and tomatillos for the best flavor and the creamiest texture.
Table of Contents
Imagine the creamiest guacamole and a zesty salsa verde came together and had a delicious food baby… that’s this Creamy Avocado Salsa Verde.
This recipe came to life one night when we needed something quick to drizzle over my Chili Lime Shrimp Quinoa Bowls, and wow—it was pure sauce magic! Since then, it’s become a go-to whenever a Mexican dish needs that extra oomph.
What I love most about this salsa is how it hits all the right notes: creamy from the avocado, tangy from the tomatillos, and a tiny bit of spice from the jalapeño. Plus, it’s ridiculously easy to whip up in under 10 minutes. Whether you’re making tacos, grain bowls, or just need an epic dip for tortilla chips, this salsa complements it all.
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Avocados: Two ripe avocados give this salsa its creamy texture.
- Tomatillos: These tangy little green gems are the star of the show. Remove the husks and rinse them well before using.
- Cilantro: Fresh cilantro adds that bright, herbaceous flavor that ties everything together.
- Jalapeño: Adds just the right kick of spice. Adjust the heat by removing or keeping the seeds.
- Garlic: A clove or two of fresh garlic brings a savory depth to the salsa.
- Lime Juice: Freshly squeezed lime juice brightens up all the flavors and keeps the avocado looking vibrant.
- Salt and Pepper: Essential for balancing and enhancing all the delicious flavors.
How to Make Avocado Salsa Verde
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Combine ingredients. After removing the skin and pit from the avocado, the jalapeño seeds, and the stems of the cilantro, add all of the ingredients to the bowl of a food processor.
- Process until smooth. Pulse the salsa ingredients 5 to 10 times to combine, then process for 1 minute. Scrape the edges of the bowl, then process again for another minute, until the salsa is smooth. Cover and refrigerate until you’re ready to use.
FAQs
Yes, but for the best flavor and color, it’s ideal to make it no more than 24 hours in advance. After 3 days, the avocados will start to brown, even when stored properly.
Tomatillos are essential for this salsa’s tangy, fresh flavor. If you can’t find them, I recommend waiting to make the recipe—it’s worth it!
Leave the seeds in the jalapeño or add an extra one for more heat. For an extra kick, toss in a serrano or habanero pepper.
Store it in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent air contact and oxidation. This will help keep the salsa vibrant and fresh for up to 3 days.
What to serve with Avocado Salsa Verde
The possibilities are endless with this tasty salsa!
You’ll be licking the bowl of these Chili Lime Shrimp Quinoa Bowls clean!
Or, drizzle it on a taco, like these Baja Shrimp Tacos, Air Fryer Fish Tacos, or Blackened Shrimp Tacos.
More Homemade Salsa Recipes
Salsa takes just about any dish up a notch! Try any of these recipes next.
Fresh Tomato Salsa Recipe
10 mins
Roasted Tomato Salsa
40 mins
Fresh Mango Avocado Salsa
15 mins
Peach Salsa
20 mins
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Creamy Avocado Salsa Verde
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Ingredients
- 2 medium avocados peeled, pitted, and quartered
- 1 pound tomatillos about 6, husks removed
- ½ cup finely chopped cilantro
- 1 jalapeño seeded and diced
- 3 garlic cloves finely minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons lime juice from 1-2 limes
Instructions
- Add the avocados, tomatillos, cilantro, jalapeño, garlic, salt, black pepper, and lime juice to a food processor.2 medium avocados, 1 pound tomatillos, ½ cup finely chopped cilantro, 1 jalapeño, 3 garlic cloves, ¾ teaspoon salt, ½ teaspoon black pepper, 2 tablespoons lime juice
- Pulse 5-10 times, then process for 1 minute. Scrape down the sides and process for 1 more minute, or until smooth.
- Cover and refrigerate until ready to use.
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Notes
- Avocados: Use perfectly ripe avocados for the creamiest texture and best flavor. They should yield slightly when pressed but not feel mushy.
- Spice Level: This salsa is about a 3/10 on the spice scale as written. For less heat, remove the seeds and membranes from the jalapeño, or use only half a pepper. For more spice, keep the seeds in or add an extra jalapeño or serrano pepper.
- Storage: To keep the salsa fresh and green, store it in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent air exposure. Enjoy within 3 days.
- Balance the Flavors: Before serving, taste and adjust as needed. Add more lime juice for tanginess, salt to enhance the flavors, or extra jalapeño for a little more heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
