This creamy avocado green salsa is made with raw ingredients and is very common in central México where it is used for tacos "Al Pastor", carnitas or other grilled meats. It is a very refreshing version of the cooked tomatillo salsa verde.
Salsa Verde con Aguacate
Creamy Avocado Salsa Verde
In these hot days of summer, it is an excellent companion for your barbecued steaks and an absolutely wonderful pair with pork carnitas. Other names for this salsa is "Guacamole Salsa".
I first tried this Avocado salsa in the small town of Quiroga, in the State of Michoacan, famous for it pork carnitas, since it is considered the capital of the carnitas. We were living in the city of Toluca, Edo. de Mexico., and we loved to travel during the weekends to get to know all the different cities close by.
This small town is also popular for its crafts and souvenirs manufacturing. The town gets busy during the weekend when tourists arrive to taste the famous and delicious carnitas since there are several places close to the town square that sell carnitas and to buy the crafts made by the local artisans. Besides this Creamy avocado green salsa, the carnitas are served with several other types of salsas.
If you have any leftovers, keep refrigerated. It will last you up to 3 days in your refrigerator.
How to make Salsa de Aguacate Recipe
DIRECTIONS:
- Place the tomatillos in the blender with the chopped onion, serrano peppers and water. The process to a coarse texture.
- Add the cilantro and the pulp from the avocado. Process again to desired texture. Add salt to taste.
Enjoy!
¡Buen provecho!
Mely
If you prepare this salsa, come back to tell me about it!
Receta en Español Salsa Cremosita de Aguacate.
Green Salsa with Avocado
Ingredients
- 3 fresh tomatillos husks removed chopped
- 2 chiles serranos or 1 jalapeno chopped
- 6 sprigs of cilantro chopped
- About 2 tablespoons of chopped onion
- 1 medium size Avocados
- ⅓ cup water
- Salt to taste
Instructions
- Place the tomatillos in the blender with the chopped onion, serrano peppers and water. The process to a coarse texture.
- Add the cilantro and the pulp from the avocado. Process again to desired texture, either smooth and creamy or chunky. Add salt to taste creamy avocado green salsa.
Timm Simpkins
If you make this, keep in mind that serrano peppers are usually hotter than a jalapeño, and for this small batch of salsa, 1 serrano would be considered a hot salsa in US grocery stores. 1 jalapeño would range anywhere from mild to hot, depending on the jalapeño. You can temper the heat a little by removing the seeds and ribs from the peppers. With 2 serranos, I would use this sauce sparingly. It is likely to overpower any flavors if you use too much of it.
Fatema Efe
How long can I keep this?
Mely Martínez
Hello Fatema,
This salsa keeps well in the fridge for 4 days. Just stir well before serving.
Tim Mika
Hi Mely, great recitas on your site! I used your recipe for tomatillo salsa (I roasted my stuff first, turned out great ) and we had some avocados going south in the fridge( that Costco bargain that becomes a ticking time bomb!) anyway I was looking for something different than the usual guacamole, and noticed the avocado salsa recipe. Being an experimental (and lazy) type, I threw the avocados ( the good parts I could extract) in the blender and added a few tablespoons of the salsa with some salt and enough water to get it smooth.. I made my “gabacho carnitas recipe, and waited for the response when my novia was eating the first taco.... “Don’t have any , it’s terrible , I’ll just finish it “ came the response. Well, in this house , that is the equivalent of a Michelin star! Thanks so much for your recipes and site, always great instructions and background on what real Comida Mexicana is all about! Makes me miss L.A . a little less way up here in Lake Tahoe. Gracias Chica.
Mely Martínez
Saludos Tim!
Shannon
Delicious and such a fresh taste!
Randall Curtis Mack
Easy recipe for a great salsa! Add more or less peppers to increase or decrease the heat. This is our go to recipe for chips, flautas, chicken enchiladas.
Lise Barrett
Beautiful recipe. Thanks so much! We kept ours chunky and it was eaten up just like that!
Liz
Amazing! Living in A border city and coming from Mexico I’ve tried this salsa many times, didn’t know it was that simple to make. Made it with jalapeños, came out really mild and even my toddler loved it! Thank you
Mely Martínez
Enjoy! Buen provecho!
Kia
Great recipe! I lightly cooked the tomatillos in boiling water because they’re too bitter. To fix the bitterness that still remained I added about 1/4 teaspoon of granulated sugar. I also added a tiny bit if lime. Great sauce!
I had it to top barbacoa gorditas. Mmmmm
Thanks! I’ve use another recipe or two of yours before, always good!
Jeph
I'm looking forward to trying this. My favorite restaurant has a wonderful Avocado salsa I spend way too much money buying 4 ounces at a time! So, I need to find out how to make this myself. Do you use Hass Avocados or Florida Avocados?
Mely Martínez
Hello Jeph,
I use Hass Avocados.
Ricks
Easy n tasty,
Carl
I agree with the first comment, that one Serrano is probably enough for most people. The other thing I did was to use avocado oil instead of water to make it more rich. I am also taking clues from a local taqueria where if you let their green salsa set in the refrigerator a couple of days, you can see the oil separating out. My wife, who is Mexican liked it as did my kids and I.
Susana
So delicious. I made taquitos and I loved it. Thanks!
Nancy
Just made this added minced garlic and it is amazingly delicious!
Maxine Chavez
The best thank you for your receipt.what a great taste good with chicken,beef and pork.so good
Rebecca
Can you freeze this? I don't use that much at a time and I don't want to waste it.
Mely Martínez
Hello Rebecca,
I have never frozen it if you do let me know how does it taste.