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.
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“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
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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