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.
I’ve heard many a time of recipes that are deemed the magic sauce, the secret sauce, and of course, awesome sauce.
Well, this 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 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, there’s always room for more.
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.
What’s in Avocado Salsa Verde?
Salsas are like sandwiches and come in all sorts of different flavor profiles. Some are spicy. Some are sweet. This green salsa 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 the zip of fresh tomatillos, lime juice and cilantro with that unique green bell pepper bite. Some white onion, salt, and pepper round out this Mexican green sauce for a truly spectacular flavor.
How to Make Salsa Verde
Roughly chop the veggies and juice the limes. Then, add everything into a blender and blitz until creamy and smooth. Give your homemade salsa verde a taste to see if it needs additional salt and pepper.
Note that fresh cilantro is a must for this recipe. If you try to substitute dried, your verde sauce will taste way off.
How to Store Avocado Salsa Verde
If stored in an airtight container, this salsa verde will last 3 to 5 days in the fridge. The lime juice should prevent the avocado from oxidizing too quickly, but just note that if your salsa verde begins to brown it’s likely still safe to eat.
Can I Freeze Avocado Salsa Verde?
No, this green salsa is best enjoyed fresh. This doesn’t freeze well, nor can it be canned.
Tips for the Best Salsa Verde
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.
Also note that tomatillos aren’t the same thing as green tomatoes, so make sure you grab the correct ingredient at the grocery store.
For the best flavor, you want to use a ripe avocado. If the avocado is rock hard when you add it to the salsa, the verde sauce won’t be as creamy.
More Salsa Recipes You’ll Love
- Smoky Roasted Salsa
- Hatch Chili Salsa Verde
- Roasted Tomatillo and Green Olive Salsa
- Pico de Gallo
- Fresh Mango Salsa
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 tomatillos , roughly chopped
- 1 avocado , seeded, peeled and roughly chopped
- 1 lime , juiced
- 1/3 cup fresh cilantro , roughly chopped
- 1/4 cup green bell pepper , roughly chopped
- 1/4 cup white onion , roughly chopped
- 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.
Nutrition
What to Eat with Avocado Salsa Verde
- The Best Grilled Chicken Breast Recipe
- Blackened Fish Tacos
- Beyond Easy Chicken Mole Enchiladas
- Mexican Turkey Meatball Sandwiches
- Sirloin Steak Sandwiches
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Brittany @ Paw Prints in the Kitchen says
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.
heidi says
Thanks Brittany, it is indeed delicious on everything.
Yuri says
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?
heidi says
Thank you Yuri, yes, the type o has been fixed. It is 1/4 cup water :)
Linda says
14 cups of water? is it suppose to be 1/4 cup?
heidi says
Yes! Thank you for noticing the type-o. Yes! 1/4 cup water it is!
David says
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.
heidi says
Yes David, it is indeed only 1/4 cup of water. But man, it WOULD be a great soup!
Amanda says
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.
Donna Roma says
Delicious recipe, will definitely try it!
Judy says
How do I keep it from turning that nasty brown?
heidi says
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.
The Happy Whisk (Ivy) says
Looks creamy.
Laura | Tutti Dolci says
Yes please, I’m so ready to get my dip on!
Teery says
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 says
Great tip! Thanks!
Nicole G. says
Would it make a big difference to not use the bell pepper? I grabbed everything but that!
heidi says
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.
Ted says
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 says
SERIOUSLY????????
Sandra says
I replaced the green pepper with 4 jalapenos for heat. It’s delicious
Alyce says
Can this be frozen
Ivaire says
Delicious…mine I will add some olive oil..
Caroline says
Freeze or can this? Has anyone tried it??
Ashley @ Foodie Crush says
Hi Caroline, the best way to eat this is fresh!
Hope says
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!
Maricela Huerta says
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 says
That all sounds great. Thanks for your recommendations
Lissa says
Good but 1 whole lime is to much juice. I suggest a 1/2 squeezed lime.
Mary Six says
Fabulous. Will be making this again. We tried it on BLTs tonight…WOW!