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)
- 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.
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.
Another Salsa Recipe
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Avocado Salsa
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.
Taking this with me to a party today. My friends and family will love it! It’s so good!
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.