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You are here: Home » Recipes » Salsas

Avocado Green Salsa

Published: May 31, 2017 · Updated: Sep 17, 2020 by Mely Martínez

JUMP TO RECIPE

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

Avocado Green Salsa | Guacamole salsa Recipe| Authentic Mexican Recipes by Mexico in My Kitchen

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:

JUMP TO FULL INSTRUCTIONS

avocado green salsa

avocado green salsa recipe

  • 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. 

Avocado Salsa Verde Recipe

Enjoy!

¡Buen provecho!
Mely

If you prepare this salsa, come back to tell me about it!

Receta en Español Salsa Cremosita de Aguacate.

📖 Recipe

Avocado salsa verde

Green Salsa with Avocado

Mely Martínez
This avocado green salsa is made with raw ingredients and is very common in central México where it is used for tacos "Al Pastor" or other grilled meats. It is a very refreshing version of the cooked tomatillo salsa. I hope you enjoy this delicious recipe.
4.94 from 73 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salsas
Cuisine Mexican
Servings 1 ½ Cup of salsa
Calories 86 kcal

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.

Video

Nutrition

Serving: 0.25cupCalories: 86kcalCarbohydrates: 6gProtein: 2gFat: 7gCholesterol: 4mgSugar: 3g
Tried this recipe?Let us know how it was!

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Reader Interactions

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  1. Ashley

    May 01, 2023 at 11:51 am

    5 stars
    This turned out perfectly! Awesome recipe! Do you think I could freeze some for later?

    Reply
    • Mely Martínez

      May 01, 2023 at 2:20 pm

      Hello Ashley,
      Yes, you can, just make sure to stir very well after defrosting it.

      Reply
  2. Scott

    August 10, 2022 at 5:38 pm

    Can it be water bath processed to make shelf stable jars of salsa? I would think so, but does anyone have any thoughts on the matter? I was also thinking about using hot hatch chili peppers, using the avocado to mellow the heat. Again, any thoughts or recommendations would be greatly appreciated!

    Reply
    • Mely Martínez

      August 12, 2022 at 11:10 am

      Hello Scott,
      I haven't tried that process you mention. However, the salsa keeps very well in the freezer for some weeks.

      Reply
  3. Timm Simpkins

    January 31, 2022 at 10:13 am

    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.

    Reply
    • Fatema Efe

      March 30, 2022 at 11:26 am

      How long can I keep this?

      Reply
      • Mely Martínez

        March 30, 2022 at 6:32 pm

        Hello Fatema,
        This salsa keeps well in the fridge for 4 days. Just stir well before serving.

  4. Tim Mika

    January 17, 2022 at 11:27 pm

    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.

    Reply
    • Mely Martínez

      January 20, 2022 at 11:17 am

      Saludos Tim!

      Reply
  5. Shannon

    July 28, 2021 at 4:33 pm

    5 stars
    Delicious and such a fresh taste!

    Reply
  6. Randall Curtis Mack

    May 09, 2021 at 5:43 pm

    5 stars
    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.

    Reply
  7. Lise Barrett

    May 06, 2021 at 4:14 pm

    Beautiful recipe. Thanks so much! We kept ours chunky and it was eaten up just like that!

    Reply
  8. Liz

    March 27, 2021 at 5:28 pm

    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

    Reply
    • Mely Martínez

      March 27, 2021 at 6:09 pm

      Enjoy! Buen provecho!

      Reply
  9. Kia

    December 27, 2020 at 5:14 pm

    5 stars
    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!

    Reply
  10. Jeph

    May 23, 2020 at 7:17 pm

    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?

    Reply
    • Mely Martínez

      May 24, 2020 at 10:30 pm

      Hello Jeph,
      I use Hass Avocados.

      Reply
  11. Ricks

    May 18, 2020 at 1:51 pm

    5 stars
    Easy n tasty,

    Reply
    • Carl

      May 07, 2022 at 9:48 pm

      5 stars
      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.

      Reply
  12. Susana

    April 25, 2020 at 7:23 pm

    5 stars
    So delicious. I made taquitos and I loved it. Thanks!

    Reply
  13. Nancy

    March 29, 2020 at 11:34 am

    4 stars
    Just made this added minced garlic and it is amazingly delicious!

    Reply
  14. Maxine Chavez

    March 12, 2020 at 10:29 pm

    5 stars
    The best thank you for your receipt.what a great taste good with chicken,beef and pork.so good

    Reply
  15. Rebecca

    February 16, 2020 at 7:41 pm

    Can you freeze this? I don't use that much at a time and I don't want to waste it.

    Reply
    • Mely Martínez

      February 17, 2020 at 5:13 pm

      Hello Rebecca,
      I have never frozen it if you do let me know how does it taste.

      Reply
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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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