Avocado makes this simple, no-cook salsa extra creamy for the perfect tortilla chip dipper or as a Mexican salsa topping for tacos, enchiladas, sandwiches, taquitos, and everything in between.
I’ve heard many a time of recipes that are deemed the magic sauce, the secret sauce, and of course, awesome sauce.
Well, this one 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 turkey sandwiches.
And now, it’s high time you found out too.
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. Because while I’ve made plenty of salsas here on the blog—some of them totally crisp and fresh like my Mango Salsa and Fresh Pico de Gallo while others have been roasted like my Smoky Roasted Salsa and a roasted spin on green salsa with my Hatch Chile Salsa Verde—there’s always room for more.
Salsas are like sandwiches and come in all sorts of different flavor profiles. Some are spicy. Some are sweet. This one gets its unique, creamy taste thanks to avocado, and it skips the typical spicy Mexican chile flavors and there’s no garlic in sight.
Instead, we go ultra simple with the zip of fresh tomatillos, lime juice and cilantro with that unique green bell pepper bite.
The beauty of this no-cook 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.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Creamy Avocado Salsa Verde
Ingredients
- 4 to matillos roughly chopped
- 1 avocado seeded, peeled and roughly chopped
- 1 lime juiced
- 1/3 cup roughly chopped fresh cilantro
- 1/4 cup roughly chopped green bell pepper
- 1/4 cup roughly chopped white onion
- 1/4 cup water
- kosher salt to taste
Instructions
-
Add all of the ingredients to a blender and mix until well blended. Season to taste. Refrigerate for 3-5 days.
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Brittany @ Paw Prints in the Kitchen says
May 3, 2017 at 6:18 amThis 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.
heidi says
May 3, 2017 at 7:15 amThanks Brittany, it is indeed delicious on everything.
Yuri says
May 3, 2017 at 6:21 amHeidi: 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?
heidi says
May 3, 2017 at 7:15 amThank you Yuri, yes, the type o has been fixed. It is 1/4 cup water :)
Linda says
May 3, 2017 at 6:22 am14 cups of water? is it suppose to be 1/4 cup?
heidi says
May 3, 2017 at 7:13 amYes! Thank you for noticing the type-o. Yes! 1/4 cup water it is!
David says
May 3, 2017 at 7:00 amSeriously, 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.
heidi says
May 3, 2017 at 7:14 amYes David, it is indeed only 1/4 cup of water. But man, it WOULD be a great soup!
Amanda says
May 3, 2017 at 8:59 amThere’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.
Donna Roma says
May 3, 2017 at 9:57 amDelicious recipe, will definitely try it!
Judy says
May 3, 2017 at 8:52 pmHow do I keep it from turning that nasty brown?
heidi says
March 20, 2018 at 8:47 amHi 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.
The Happy Whisk (Ivy) says
May 3, 2017 at 10:54 pmLooks creamy.
Laura | Tutti Dolci says
May 4, 2017 at 11:11 pmYes please, I’m so ready to get my dip on!
Nicole G. says
November 12, 2017 at 1:02 amWould it make a big difference to not use the bell pepper? I grabbed everything but that!
heidi says
March 20, 2018 at 8:47 amThe bell pepper gives it a bit more of a mellow pepper-ish bite and a bit more body, but you could probably go without.
Ted says
May 21, 2018 at 2:55 pmYou show refrigerate for 3-5 days. Are you saying that is how long it lasts or don’t use until 3-5 days?
LFMNLGH says
May 29, 2018 at 4:32 pmSERIOUSLY????????
Sandra says
June 25, 2018 at 4:56 pmI replaced the green pepper with 4 jalapenos for heat. It’s delicious
Alyce says
September 3, 2018 at 9:40 amCan this be frozen
Ivaire says
December 31, 2018 at 11:00 amDelicious…mine I will add some olive oil..
Caroline says
January 30, 2019 at 7:41 pmFreeze or can this? Has anyone tried it??
Ashley @ Foodie Crush says
January 31, 2019 at 1:38 pmHi Caroline, the best way to eat this is fresh!
Hope says
April 10, 2019 at 3:13 pmI 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!