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A wood bowl with green avocado salsa taco sauce and blue corn tortilla chips on the table.
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5 from 1 vote

Avocado Salsa Recipe

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. Drizzle this green sauce over tacos, and burritos, dip taquitos into it, pour on a taco salad or scoop with a chip...
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizers, Dips, & Snacks
Cuisine: Mexican
Keyword: avocado salsa recipe, green taco sauce, salsa de aguacate, Taco Sauce
Servings: 16
Calories: 32kcal

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.

Notes

recipe uses

Serve with tacos, taquitos, enchiladas, nachos, quesadillas, or burritos. Or serve with tortilla chips as a dip.
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: 32kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 145mg | Fiber: 2g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 0.3mg