Avocado Salsa

Last Updated July 7th, 2021 at 10:29 pm by Lisa

Avocado Salsa (aka Taco Sauce) can be drizzled on Mexican food tacos, burritos, taquitos, or served with tortilla chips as a dip.

Salsa literally translates to sauce. The vegetables in this salsa are quickly grilled in a pan, adding amazing flavor and reducing the heat of the onions and chile. The tomatillos and avocado add creamy green gorgeousness.

Drizzle over tacos, burritos, dip taquitos or scoop with a chip...

Taquerias (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, so I decided to make avocado taco sauce at home.

Some salsas are made with all raw ingredients and some have sauteed, grilled, cooked, or boiled ingredients.

You Will Need

• 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.

Time To Make Salsa!

• 1 large ripe avocado (peeled and pit removed)
• 4 large tomatillos (husked, washed, cut in half)
• 1 small white onion (cut into quarter pieces)
• 2 cloves garlic
• ½ jalapeno/serrano chile (seeded and stemmed)
• ½ teaspoon sea salt
• ½ lime juice only
• ¼ cup cilantro leaves (½ of a bunch)

1. 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.
2. 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.
3. Scrape down the sides. Add cilantro leaves last, blend quickly.
4. Store in the fridge for up to 5 days in a sealed mason jar.

Another Salsa Recipe