This creamy avocado salsa is bright, tangy, and spiked with fresh cilantro. Made from ripe avocados, tomatillos, garlic, lime, and a touch of jalapeño, it has the silky texture of guacamole with the lively acidity of a salsa verde. Use it to top tacos, spoon over grilled meats, dip with tortilla chips, or toss into bowls for instant flavor.
The Best Avocado Salsa for Taco Night
Part guacamole, part salsa verde, and entirely scoopable. This avocado salsa shines on taco night, but it’s equally at home as a sauce for grilled chicken or steak, a dip for quesadillas and chips, or a creamy dressing for salads and bowls. The tomatillos and lime add bright acidity, while the avocado creates a velvety base. Garlic, cilantro, and jalapeño round out the flavor—adjust the heat to suit your taste.
Ways To Use This Avocado Salsa
- Tacos, burritos, and quesadillas
- Grilled chicken or steak
- Scrambled eggs or breakfast tacos
- A dip for tortilla chips or taquitos
- A creamy dressing for taco salads or bowls
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Avocado Salsa
5 mins
0 mins
5 mins
2 cups
Serene
Ingredients
- 1 large avocado, pit removed
- 1 jalapeño, de-seeded (leave seeds for more heat)
- 3 tomatillos, husks removed and quartered
- 2 cloves garlic
- 1/4 cup white onion, chopped
- 1/4 cup cilantro (about 1/2 bunch)
- Juice from 1/2 a lime
- 1/4 tsp salt, or to taste
- 1/2 tsp ground cumin
Instructions
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Add all ingredients to a blender or food processor. Blend until completely combined and smooth. The texture should be creamy and velvety; stop and scrape the sides as needed to fully incorporate ingredients.
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Taste and adjust. Add more salt, lime juice, or jalapeño if desired. To thin the salsa, blend in 1–4 tablespoons of water (or chicken/vegetable broth) until you reach the consistency you want.
Equipment
- Food processor
- Blender (high-speed recommended for the smoothest texture)
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days. Press a piece of plastic wrap directly onto the surface to slow browning. Stir gently before serving.
Freezing: This salsa does not freeze well because avocado changes texture after thawing. It’s best enjoyed fresh or within a couple of days.
Substitutions & tips: If tomatillos aren’t available, substitute with a small green tomato plus a splash of extra lime juice. For a milder version, omit the jalapeño or leave in the seeds for extra heat. Add a pinch of sugar if your tomatillos are overly tart. For a smokier flavor, substitute smoked paprika for cumin or use a charred jalapeño.
Avocado ripeness: Use a ripe avocado that yields to gentle pressure but isn’t mushy. If your avocado is underripe, the salsa won’t be as creamy.
Nutrition
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Carbohydrates: 3 g
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Protein: 1 g
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Sugar: 1 g
Nutrition information is automatically calculated and should be used as an approximation.
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Photography by KJandCompany.co