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.

Creamy Avocado Salsa Verde | foodiecrush.com

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.

Creamy Avocado Salsa Verde | foodiecrush.com

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.

Creamy Avocado Salsa Verde | foodiecrush.com

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.

Creamy Avocado Salsa Verde | foodiecrush.com

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
This simple, no-cook salsa blends creamy avocado with fresh tomatillos, cilantro, green bell pepper and onion for a totally fresh dip for chips or Mexican food topper.
Serves: about 3 cups
  • 4 tomatillos, roughly chopped
  • 1 avocado, seeded, peeled and roughly chopped
  • 1 lime, juiced
  • ⅓ cup roughly chopped fresh cilantro
  • ¼ cup roughly chopped green bell pepper
  • ¼ cup roughly chopped white onion
  • ¼ cup water
  • kosher salt to taste
  1. Add all of the ingredients to a blender and mix until well blended. Season to taste. Refrigerate for 3-5 days.

Creamy Avocado Salsa Verde | foodiecrush.com

Hey, thanks for stopping by, make it a great day and make something healthful, and good.

As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

Are you following me on Instagram, Twitter, Facebook and Pinterest?

Thanks for reading and subscribe to FoodieCrush to have each post delivered straight to your e-mail box.

Subscribe and have every FoodieCrush post delivered straight to your e-mail inbox

Powered by ConvertKit
(Visited 7,951 times, 1 visits today)
Tagged with →