Creamy Avocado Salsa Verde

For me, avocado salsa and chips are always my go-to snack. Lately, I’ve been pairing this salsa verde with simple grilled or baked meats for added flavor. Avocado salsa can quickly elevate grilled or baked chicken, fish, shrimp, or even tofu to a whole different level.

With just a few minutes of prep required, you can easily get this salsa on the table in about 5 minutes. It’s great to make ahead too so go ahead and pull it together a few days or hours before you want to serve it. It keeps well in the fridge for up to a week or so.

This avocado salsa combines classic guacamole and classic green salsa verde that you can modify to your preferred spice or texture level.

If you are looking for a more traditional salsa verde you can try this homemade green salsa for a non-traditional salsa this Grilled Pineapple Salsa is a great option.

Why You’ll Love This Recipe For Tomatillo Avocado Salsa Verde

Here are just a few reasons why this avocado salsa verde should be included in your weekly meal prep.

• Simple: You couldn’t ask for a more straightforward recipe. Everything gets mixed together in the food processor making it a fast and easy prep and clean up.
• Best of both worlds: If you can't decide between salsa verde and guacamole, this recipe gives you both!
• No-cook recipe: There’s no need to pre-cook the tomatillos in this recipe, all the ingredients get mixed together raw in one quick step.

Ingredients and Substitutions

Here are the ingredients you need to make creamy avocado salsa:

• Tomatillos: You’ll need to husk and quarter the tomatillos. Give them a quick rinse if they are sticky.
• Garlic: Use fresh garlic, peeled and minced.
• Onion: You can use any kind of onion, white or red both work. If you don’t have either of these on hand green onions are okay too.
• Avocado: Avocados make this salsa nice and creamy.
• Lime juice: Freshly squeezed lime juice adds great flavor.
• Cilantro: We love the flavor cilantro adds to this salsa but we know it is polarizing and some people don’t fancy it as much as we do. If you aren’t a big fan you can use parsley instead though the flavor will be different.
• Jalapeno pepper: You can use a serrano chile instead of a jalapeno pepper if you like. Just make sure it is seeded. Use more or less according to your spice preference.
• Salt and pepper: Season with salt and pepper to taste.

How To Make Tomatillo Avocado Salsa

This salsa comes together in just one quick step.

1. Combine all the ingredients: Using a food processor or blender, process or blend all the ingredients until you get the consistency you prefer. I prefer a smooth and creamy texture but it is also delicious as a chunky salsa.
2. Adjust the taste: Now it’s time to see if the flavor needs any tweaking. If you find the salsa is a tad too spicy you can add more avocado, if it’s not spicy enough add more jalapeno. You can also squeeze in a little more lime juice or sprinkle in more cilantro for added flavor. Don’t forget to add the salt as it really brings out all the flavors.

3 Ways You're Going To Love Serving This Salsa

This salsa is super versatile and takes great on everything from tacos to tostadas to baked chips.

• With a snack: This creamy avocado salsa verde makes a great dip with corn chips, pita chips, or even potato chips. You can also eat this salsa verde with this recipe for Irish Nachos or these Greek Nachos.
• As a garnish: Stir some of the salsa verde into this Mexican Chicken Soup, this Mexican Meatball Soup, or this Mexican Lentil Soup. It really adds loads of flavor.
• Paired with your meal: Salsa verde goes well with just about any dish but I like to eat it with this Grilled Mahi Mahi, this Mexican Grilled Chicken, or this Garlic Grilled Shrimp, and especially these Huevos A La Mexicana.
• Tacos: Serve this with classic fish tacos, shrimp tacos, or chicken tacos.

How to Store Creamy Avocado Salsa

• Refrigerate: Store leftover creamy avocado salsa verde in an airtight container or mason jar in the fridge for up to one week.
• Freeze: You can also freeze leftovers for up to 4 months.

Recipe Ideas and Variations

• Add more texture: To make a chunkier salsa verde you can add chopped vegetables after you process all the ingredients; red peppers would add a nice crunch.
• Spice it up or down: Modify the spice level by adding more or less of the jalapeno or serrano chili. Leave out the jalapeno seeds if you want the salsa less spicy. Wash your hands carefully after handling the seeds, you don’t want to burn yourself.

Cooking Tips

Here are a few things you can do to make sure your creamy avocado salsa works out every time.

• Rinse: Tomatillos have a slimy texture so make sure to rinse and dry them well before you add them to the food processor.
• Be avocado ready: Most grocery stores sell rock-hard avocados so it is best to pick it up a few days before you want to make this salsa. Once the avocado is just ripe place it in the fridge until you are ready to use it.
• Use lemons: Though limes do compliment the flavor of this salsa very well if you don’t have any in the fridge go ahead and use lemons instead.