Drizzle Avocado Salsa is often served on Mexican foods like tacos, burritos, taquitos, or served with tortilla chips as a dip. Many people call it Taco Sauce or Salsa de Aguacate.
Salsa literally translates to the word sauce. This recipe cooks the vegetables over high heat, which adds an amazing depth of flavor and reduces the bite of the raw onions and chile pepper heat. The tomatillos and avocado add creamy green gorgeousness.
Drizzle this green sauce over tacos, and burritos, dip taquitos into it, pour on a taco salad or scoop with a chip...
The Best Avocado Salsa Recipe
Taqueria Mexican taco shops in Southern California often serve a variety of salsas on the side, and when offered this is my "go-to fave". But honestly, it isn't that easy to find in stores, so I decided to make avocado taco sauce at home.
- 1 large ripe avocado (peeled and pit removed)
- 4 large tomatillos (husked, washed, cut in half)
- 1 small onion (white onion cut into quarter pieces)
- 2 cloves garlic
- ½ jalapeño or serrano chile (seeded and stemmed)
- ½ teaspoon kosher salt
- ½ of a fresh lime juice
- ¼ cup fresh cilantro leaves (½ of a bunch)
- In a heavy skillet or cast iron pan, saute the tomatillos, onion, garlic, jalapeno, or serrano chiles over medium-high heat for 5-8 minutes until nicely golden brown marks appear.
- Add all the veggies, avocado, salt, and lime juice (except cilantro) to a high-speed blender or food processor. Blend or pulse until completely smooth and combined will be a creamy smooth texture.
- Scrape down the sides. Add cilantro leaves last, and blend quickly.
- Store in the fridge for up to 5 days in a sealed mason jar.
Creamy Avocado Salsa Ingredients
Some salsas are made with all raw ingredients and some have sauteed, grilled, cooked, or boiled ingredients. These avocado salsa ingredients are easy to find at your local grocery store and are one of my favorite vegan friendly recipes.
- tomatillos - you can use 4 large tomatillos or 12 small ones. I often grow them in my garden, and they are typically smaller than the store varieties. Tomatillos are JUST like tomatoes! Simply pull the papery husk off, rinse under cool water, and slice.
- onion - white onions have a stronger bite, but you will be grilling it so that reducing the intense flavor, but you could swap out yellow or Vidalia onion.
- garlic - use fresh, again, you will toss this on a grill pan to saute for a few minutes
- avocado - one ripe avocado, I have only tested this with fresh not frozen avocado, yes they are now selling frozen avocado!
- jalapeno or serrano chile - all chiles can vary in heat, so slice a teeny bit off and taste it. ½ a chile should give heat, but not overpower, but taste your chile first-even jalapenos can vary widely in the heat levels.
- sea salt - is my go-to salt, it actually tastes less salty than regular iodized table salt.
- lime - fresh of course! You could swap a lemon.
- cilantro - some peeps just don't like it, I get it. So leave it out if that's you. Add at the end of blending the salsa.
Salsa Making Tips and FAQs
Think of them like a tomato with a paper-like husk. Known as the Mexican husk tomato, they make incredible sauces and salsas and can be used raw or cooked just like tomatoes.
Tomatillos are a key ingredient in fresh and cooked Mexican and Central-American green sauces. For the famous salsa verde, it is harvested early, when the fruit is rather sour and has a light taste. For a sweeter taste, it can be picked later.
You want it dark, but not too black or shriveled. Gently push into the side, if it is soft, it's ripe. You just don't want it too soft, or chances are it'll be too ripe, and will have an off-taste.
Ripe tomatillos can be refrigerated for about two weeks, and they keep even longer with the husks removed and kept cool in the fridge in zip lock sealed bags.
More Salsas and Taco Toppings
Whip up this easy Taco Salad recipe loaded with all the best Mexican food toppings and Catalina dressing. Plus get my two secret ingredients for the best taco meat!
And receive a free recipe ebook as our thank you.
Pickled Red Onions for Mexican food are just like what they serve you in restaurants. Quick pickled red onions keep in the fridge for 3-4 weeks to enjoy in all kinds of ways, on tacos, salads, sandwiches, and more.
Tomatillo Salsa has a fresh taste you will never get out of a jar or from any store. The fire-grilled flavor and medium heat in this homemade salsa will have people loving each and every bite.
Guacamole can be made in a molcajete (a traditional ancient cooking tool) or in any bowl with just a couple of forks. Scoop with crunchy tortilla chips, and enjoy on tacos, enchiladas, and taquitos for dinner or on game-day!
CRAVING MORE?
Get my newsletter and follow along on Facebook, Pinterest, and Instagram for more Delicious Table recipes!
Avocado Salsa Recipe
Ingredients
- 1 large ripe avocado peeled and pit removed
- 12 large tomatillos husked, washed, cut in half
- 1 small white onion cut into quarter pieces
- 2 cloves garlic
- ½ whole jalapeno/serrano chile seeded and stemmed
- ½ teaspoon sea salt
- ½ whole lime juice only
- ¼ cup cilantro leaves ½ of bunch - add at very end
Instructions
- In a heavy skillet or cast iron pan, saute the tomatillos, onion, garlic, jalapeno/serrano chiles over medium-high heat for 5-8 minutes until nice golden brown marks appear.
- Add all the veggies, avocado, salt, and lime juice (except cilantro) to a high-speed blender or food processor. Blend or pulse until completely smooth and combined will be a creamy smooth texture.
- Scrape down the sides. Add cilantro leaves last, blend quickly.
- Store in the fridge for up to 5 days in a sealed mason jar or bowl covered with plastic wrap. Pour into a dish and serve with tortilla chips.
Great recipe, tasted so good on tacos.