The first time I tried this Avocado Salsa, I honestly thought it was just pure avocado blended with water, I mean, who wouldn’t? When you hear the name avocado salsa, it’s easy to imagine something thick, buttery, and green, made entirely from avocados. But one taste and you realize there’s so much more happening in that spoonful.
This salsa is a beautiful mix of fresh ingredients that come together to create something truly special, creamy, spicy, tangy, and completely irresistible. And no, it’s not guacamole! It might look similar, but this salsa is smoother, a bit spicier, and made for drizzling rather than dipping.
If you’ve ever been to a traditional taquería in Mexico, you’ve probably seen this one sitting right next to the bright red salsa. They’re a perfect pair. This green avocado salsa, especially when served alongside a spicy red one, is an absolute must for tacos al pastor, that iconic marinated pork topped with pineapple and onion. But honestly, it’s so refreshing and versatile that you can spoon it over just about any antojito (Mexican street food) you love, from quesadillas and tostadas to tacos and grilled meats.
What makes this salsa extra special is that all the ingredients are raw. That’s what gives it its bright, fresh flavor. The avocado adds creaminess, while the tomatillos bring that signature tang that balances the heat beautifully.
Here at home in London, I make this salsa whenever I can find fresh tomatillos. They add such a unique flavor that really makes this recipe shine. If you can’t find fresh ones, you can absolutely use canned tomatillos — just note that the flavor will be a little different. Either way, you’ll end up with a smooth, flavorful salsa that’s hard to resist.
So don’t confuse it with guacamole, this is something else entirely. It’s zesty, silky, and the perfect way to bring a little Mexican sunshine to your table.
Table of Content
- Ingredient Notes – What makes each ingredient important
- How to Store the Salsa – Tips for freshness and shelf life
- Tips: Do’s and Don’ts – How to make it perfectly every time
- What to Serve It With – Pairings and meal ideas
- More Salsa Recipes to Try – Other Mexican salsas your readers will love
Ingredient Notes
Tomatillos: These give the salsa its signature tangy flavor. Use fresh if possible — they should be firm and bright green. If you can’t find them fresh, canned tomatillos will work in a pinch, though the flavor will be slightly different.
Avocado: The secret to that creamy texture. Use a ripe avocado (not overly soft) for the perfect blend of richness and freshness.
Cilantro: Adds an herbal note that brightens the salsa. If you’re not a cilantro fan, you can substitute flat-leaf parsley for a milder twist.
Jalapeños or Serranos: Serranos bring more heat, while jalapeños are a bit milder. You can remove the seeds for a gentler spice.
Shallot or White Onion: Adds depth and balances the tang of the tomatillos.
Water: Helps the salsa blend smoothly. Start with ½ cup and adjust if you prefer a thinner consistency.
How to Store It
- Refrigerate: Store in an airtight glass jar or container for up to 3 days.
- Prevent browning: Press a piece of plastic wrap directly on the surface before sealing to slow oxidation.
- Do not freeze: Freezing changes the texture and causes the avocado to separate.
- Reblend if needed: If the salsa thickens after chilling, stir or blend in a tablespoon of water before serving.
Tips: Do’s and Don’ts
Do:
- Use ripe but firm avocado for the best creamy consistency.
- Adjust the spice level to your preference.
- Chill before serving for a fresher, more refreshing flavor.
Don’t:
- Skip the tomatillos — they’re what make this a salsa, not guacamole.
- Over-blend after adding the avocado; too much blending can make it heavy.
- Leave it uncovered — oxygen will darken the avocado quickly.
What to Serve It With
This avocado salsa is incredibly versatile. Try it with:
- Tacos al pastor
- Fried taquitos
- Shredded chicken or beef tostadas
- Quesadillas or burritos
- Grilled meats and roasted vegetables
- As a light dressing for taco salads or grain bowls
More Salsa Recipes to Try
- Roasted Red Salsa Taquera – smoky and spicy, perfect next to this green one
- Salsa Roja (Red Table Salsa) – made with tomatoes and chiles de árbol
- Pico de Gallo – fresh, chunky, and full of lime flavor
- Salsa Verde Cruda – raw green tomatillo salsa without avocado
- Chipotle Cream Salsa – smoky and creamy with a touch of heat
If you’ve never made this creamy avocado salsa before, now’s the time to give it a try. It’s one of those recipes that instantly elevates any taco night or Mexican-inspired meal, fresh, tangy, and perfectly balanced. Once you taste it, you’ll understand why it’s such a taquería favorite. If you make this recipe, I’d love to hear what you think! Leave a comment and a star rating below, your feedback helps more people find this recipe and brings a little more salsa love to every kitchen.
Happy cooking,
Karlita x
Salsa de Aguacate (Creamy Avocado Salsa)
Equipment
- Blender
Ingredients
- 3 medium fresh tomatillos husked and roughly chopped
- ½ perfectly ripe avocado medium size is fine, peeled and pitted
- 4 tablespoons fresh cilantro roughly chopped
- 1 small shallot or ¼ white onion roughly chopped
- 2 medium fresh jalapeños or 2 fresh serranos diced
- 1 teaspoon salt
- ½ cup water
Instructions
- Blend the base:
- Add the tomatillos, cilantro, shallot (or onion), jalapeños, salt, and water to a blender. Blend until smooth.
- Add the avocado:
- Add the avocado and blend again until the salsa becomes smooth and creamy.
- Adjust and serve:
- Taste and adjust seasoning if needed. Add a splash of water if you prefer a thinner consistency.
- Serve over tacos, fried taquitos, shredded chicken tostadas, or any of your favorite Mexican dishes.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.
Listo!
Provecho!
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