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
- 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
- Add all of the ingredients to a blender and mix until well blended. Season to taste. Refrigerate for 3-5 days.
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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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