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Avocado Salsa

Published: May 26, 2021 | Last Updated: February 21, 2022 | Lisa 2 Comments
This post may contain affiliate links.

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Last Updated February 21st, 2022 at 11:54 am by Lisa

A graphic for avocado salsa with blue corn tortilla chips in a basket on a green vintage table.

Avocado Salsa (aka Taco Sauce) is great to drizzle on Mexican foods like tacos, burritos, taquitos, or served with tortilla chips as a dip.

Salsa literally translates to the word sauce. This recipe cooks the vegetables in this salsa, which adds 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.

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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.
Tomatillos
What are tomatillos?


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.

What recipes are best for tomatillos?

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.

How do I know when an avocado is ripe?

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.

How do you store tomatillos?


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.

Another Salsa Recipe

Tomatillo Salsa
Tomatillo Salsa is made in 20 minutes. Homemade salsa is so good, and has 6 ingredients; chiles, onion, tomatillos, tomato, salt, and garlic.
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A wood bowl with green avocado salsa taco sauce and blue corn tortilla chips on the table.
Print Pin Recipe

Avocado Salsa

Avocado Salsa (aka Taco Sauce) can be drizzled on Mexican food tacos, burritos, taquitos, or served with tortilla chips.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 16
Calories 31kcal
Author Lisa Hatfield

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
US Customary - Metric

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.

Notes

recipe uses

Serve with tacos, taquitos, enchiladas, nachos, quesadillas, or burritos. Or serve with tortilla chips as a dip.
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.

Nutrition

Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 74mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 1mg
Tried this recipe?Let's see it on Instagram! Follow us @Delicious.Table and tag us on your recipe photo with #delicioustable
Need ingredients or equipment to make this recipe? Shop Now Every cooking product recommended I own, use, and love how they perform in my kitchen. Happy Cooking! Lisa
Disclosure: As an Amazon Associate, Delicious Table earns advertising fees from qualified purchases linking to Amazon.com
3 shares

Reader Interactions

Comments

  1. Seanna says

    May 31, 2021 at 5:07 am

    5 stars
    Taking this with me to a party today. My friends and family will love it! It’s so good!

    Reply
  2. Jessica Robinson says

    May 28, 2021 at 4:02 pm

    5 stars
    Such a simple to make salsa recipe and a great way to use ripe avocados! It was so easy to make and the perfect snack for summer.

    Reply

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