Avocado makes this simple, no-cook salsa verde recipe extra creamy for the perfect tortilla chip dipper or as a Mexican salsa topping for tacos, enchiladas, sandwiches, taquitos, and everything in between.
⭐️⭐️⭐️⭐️⭐️
“Made this tonight. Flavour bomb! So vibrant, refreshing and green!! Will definitely make again!” ~Shelly, FoodieCrush reader
No-Cook, Made-in-a-Blender, Insanely Creamy Salsa
I’ve heard many a time of recipes that are deemed the magic sauce, the secret sauce, and of course, awesome sauce.
Well, this creamy avocado salsa verde recipe is truly special, and while it is not necessarily a sauce per se, it is indeed an incredible topping and chip dipper but also makes everything it touches just that much better.
(I should know. It’s made an appearance on everything from my favorite taquitos to club sandwiches.)
I first had this salsa when I was on a yoga retreat in Tulum, Mexico and you can bet I made sure the recipe came home with me.
The beauty of this no-cook blender salsa lies also in the fact that there’s minimal chopping involved. Simply toss all of the ingredients in the blender and whirl away. And then, start dipping.
Enjoy! Heidi
My Tips for Salsa Verde Success
- Super sticky tomatillos? All tomatillos have a sticky residue on them. Be sure to run them under warm water to rinse off that residue before chopping them and adding them into the salsa.
- Rock-hard avocado? Wait for it to ripen. If the avocado isn’t yet ripe when you add it to the salsa, it won’t turn out as creamy.
- Prep-chop, then blend. While technically you could just dump all of the ingredients into the blender and go, my clunky old blender needed a bit of a helping hand to smoothly puree the salsa. I gave everything a super rough chop to get the ball rolling. If you have a swanky high-powered blender, you might be able to skip this step!
You Need Just 6 Ingredients!
The full recipe, with amounts, can be found in the recipe card below.
Salsas are like sandwiches and come in all sorts of different flavor profiles. Some are spicy. Some are sweet. This green salsa verde gets its unique, creamy taste thanks to avocado, and it skips the typical spicy Mexican chili flavors and there’s no garlic in sight.
Instead, we go ultra simple with:
- Fresh tomatillos (NOT green tomatoes!)
- Lime juice
- Fresh cilantro
- Green bell pepper (yup, it’s gotta be green)
- White onion
Salt and pepper round out this salsa for a truly spectacular flavor.
Quick and Easy Assembly Using a Blender
- Roughly chop the veggies and juice the limes.
- Add everything into a blender and blitz until creamy and smooth.
- Give your creamy salsa verde a taste to see if it needs additional salt and pepper.
Heidi’s Tip: Fresh cilantro is a must for this recipe. If you try to substitute dried, your verde sauce will taste way off.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Creamy Avocado Salsa Verde Recipe
Ingredients
- 4 tomatillos , roughly chopped
- 1 avocado , seeded, peeled and roughly chopped
- 1 lime , juiced
- ⅓ cup fresh cilantro , roughly chopped
- ¼ cup green bell pepper , roughly chopped
- ¼ cup white onion , roughly chopped
- ¼ cup water
- kosher salt , to taste
Instructions
- Add all of the ingredients to a blender and mix until well blended. Season to taste.
Notes
Nutrition
What to Serve with This Creamy Salsa Verde
Make any Mexican-inspired dish better by adding a dollop of this dreamy, creamy avocado salsa!
- Green Chicken Enchiladas
- Roast Vegetable Quesadilla
- Chicken Nachos
- Blackened Fish Tacos
- Copycat Taco Bell Ground Beef Tacos
- Taco Salad
More Salsa Recipes You’ll Love
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, and Pinterest for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
lawrence dyson
I like to add chilies like poblanos or jalapenos to add depth, if no poblanos try Pasilla’s and I roast peppers and tomato’s
Shelly
Made this tonight. Flavour bomb! So vibrant, refreshing and green!! Will definitely make again!
I’m glad you enjoyed Shelly!
Mary Six
Fabulous. Will be making this again. We tried it on BLTs tonight…WOW!
Lissa
Good but 1 whole lime is to much juice. I suggest a 1/2 squeezed lime.
Maricela Huerta
Thank you for sharing your recipe. I’d like to share a few twerks to this recipe. I roasted the tomatillos after removing husk and washing them on a cast iron skillet. I also roasted a few serrano peppers for heat. You can also chop finely a couple fresh serrano peppers for a lil spice.
Ashley @ Foodie Crush
That all sounds great. Thanks for your recommendations
Hope
I love this recipe, it is so delicious! the only change I made was to use a jalapeno pepper instead of green bell pepper. We like it with a bit of heat!
Caroline
Freeze or can this? Has anyone tried it??
Ashley @ Foodie Crush
Hi Caroline, the best way to eat this is fresh!
Ivaire
Delicious…mine I will add some olive oil..
Alyce
Can this be frozen
Sandra
I replaced the green pepper with 4 jalapenos for heat. It’s delicious
Ted
You show refrigerate for 3-5 days. Are you saying that is how long it lasts or don’t use until 3-5 days?
LFMNLGH
SERIOUSLY????????
Nicole G.
Would it make a big difference to not use the bell pepper? I grabbed everything but that!
The bell pepper gives it a bit more of a mellow pepper-ish bite and a bit more body, but you could probably go without.
Laura | Tutti Dolci
Yes please, I’m so ready to get my dip on!
Teery
Excellent,, but could have been thicker – maybe because the avacado was very ripe. Next time, I would leave out the water and not add it in unless it ended up too thick…
Ashley @ Foodie Crush
Great tip! Thanks!
The Happy Whisk (Ivy)
Looks creamy.
Judy
How do I keep it from turning that nasty brown?
Hi Judy, did you add the lime juice? Mine stays good in the fridge for days. Be sure to store it in an air tight container.
Donna Roma
Delicious recipe, will definitely try it!
Amanda
There’s a local place where I always order chicken enchiladas with tomatillo sauce. Years back when I first went there it was the first time I’d have Tomatillos and now they are my favorite. I’ve never cooked with tomatillos but I’m willing to give it a try! This looks and sounds amazing.
David
Seriously, FOURTEEN CUPS OF WATER??? I want to make this recipe this weekend, but I want a creamy avocado dip, not a runny soup. SURELY the “/” is missing between the 1 & the 4??? Please clarify.
Yes David, it is indeed only 1/4 cup of water. But man, it WOULD be a great soup!
Linda
14 cups of water? is it suppose to be 1/4 cup?
Yes! Thank you for noticing the type-o. Yes! 1/4 cup water it is!
Yuri
Heidi: your ingredients list for avocad Salsa currently lists 14 cups of water. I think this is a typo and should be 1/4 of water – n’est pas?
Thank you Yuri, yes, the type o has been fixed. It is 1/4 cup water :)
Brittany @ Paw Prints in the Kitchen
This looks like it would taste great drizzled over grilled chicken or tacos! (or my arm, you know, whatever is available!) Cannot wait to try this! Love that it is full of fresh ingredients as well.
Thanks Brittany, it is indeed delicious on everything.