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.
📖 Recipe
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.
Video
NEW COOKBOOK
BUY IT NOW
Anne Marie
Do you think this would work with the canned tomatillos?
Mely Martínez
Hello Anne,
Of course, the flavor will be different, but you will still have a really great salsa.
Matthew Klein
Made it twice so once with cooked and once uncooked tomatillos. I prefer the cooked version.
Stay-c
Delish, I doubled it and it made almost a quart. I didn’t have fresh peppers so used canned jalapeños and it worked just fine! Yum!
Mely Martínez
Hello Sta-c,Awesome to hear! Doubling it sounds like a great idea, and I'm glad the canned jalapeños worked out. Yum indeed!
Drew
I added garlic and subbed lime juice instead of water. I blended till couldn’t blend any more, than used mesh strainer to get all the pulp out to make more of a hot sauce. Was great on breakfast tacos.
Claudia
Easy and delicious. My whole family loves it, and for every family gathering, they always ask me to make it.
Norma
Absolutely delicious, just the taste I was hoping for to put on our beef street tacos…
Damita
Came out really good! I roasted the tomatillos, onion and garlic then processed it in the blender. Afterwards I added the avocado, lime cilantro and my preferred seasonings to the blender! I’m making street tacos today. Chefs kiss!
Aurora
I had to reread this recipe a few time! Raw tomatillos??!! Who would if thought. This salsa came out so good and refreshing! I did add a 1/4 lime and a dash of cumin. And the serving size is perfect too! I must admit i am impressed.
Ashley
This turned out perfectly! Awesome recipe! Do you think I could freeze some for later?
Mely Martínez
Hello Ashley,
Yes, you can, just make sure to stir very well after defrosting it.
Scott
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!
Mely Martínez
Hello Scott,
I haven't tried that process you mention. However, the salsa keeps very well in the freezer for some weeks.
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.
Michael Miller
this is a good recipe but it isnt a bad ideo to roast the vegetables, add a little oil, and add a little garlic. you will then kick this up a notch.
Mely Martínez
Hello Michael,
That will be your personal preference but NOT the way it is done traditionally. Happy cooking!
Gina
Se parece a la salsa de un amigo veracruzano, solo que la suya tenía montones de ajo y era increíblemente sabrosa!
Marti
I have tried the raw version twice and we just do not like it, but when we cook the tomatillos we love it.
Karla
I always look for this salsa when going out to eat but never thought about making it at home until now. This seriously tastes even better than the one from the restaurants! My husband & I both loved it. I will definitely make this recipe again!
nicole burch
Soooooo good! I am originally from East Los Angeles now living in the UK, this recipe gave me back a bit of home! Thank you so much! Tonight will be taco night with authentic corn tortillas!
Anna C.
Did not disaapoint. Tasted exactly like I hoped it would. There used to be a taqueia her in San Jose, CA that used to make this and I miss it so much. Thank You!!!
Diosdado Montemayor
Just tried the green/avocado salsa and I loved it! I was abit apprehensive using raw tomatillos ( I even asked a older lady at the supermarket if I could eat them raw and she said, no.)I tried them anyway. The first day it was mine was alittle bitter but the next day it mellowed and was wonderful. Thank you, love your site and look forward to finding vegan/vegetarian options I can incorporate in my diet. Thanks!
mmartinez
Hello Diosdado,
I'm surprised that the old lady told you not to eat raw tomatillos. We have some salsas that use raw tomatillos besides this one. So glad to know you still tried the recipe and that you like it.
Sonia
Hola. Yo soy sonia y soy mexicana???? yo siempre hago mis salsas,
Pero buscaba salsa verde. Voy a intentar hacer esta.gracias
Chris
A friend of ours who is a John Deere dealer in Mexico taught me something similar that he called cremosa or salsa verde cremosa and we love it. We'll give your version a try, it's so bright and smooth.
Anonymous
I fell in love with a creamy green salsa found only in little authentic mexican restaurants, then I found a bottle of Herdez Guacamole Salsa and thought "it's almost the same as the restaurants" then because the fact it never browned even though it had avacados grossed me out some I decided to make my own version of it, but I have never made a salsa i like so i cheated and just got salsa verde i like and added avacado and it was great!! Now I see this recipe and I must try it since your recipes are fantastic!
RCWicks
Very nice and easy tangy recipe. If you use lemon instead of lime,any avocado recipe will keep its color and will last longer.You won't notice any difference in flavor.
mmartinez
Hello RCWicks,
Thanks for such a trick! I will be very helpful for guacamole and other recipes. However, in this recipe the acidity of the tomatillo helps the salsa keeps its nice bright color, even without lime or lemon. But, I for sure will use lemon next time on my guacamole. Good to know!
Again thank you! 😉
Steph
Just made this. It was delish! Thanks for the recipe. : )
Austin Hunt
Hello,
Do you keep the stems on the cilantro?
mmartinez
Hello Austin,
Usually some part of the stems are kept, but personally, I only add the leaves.
Happy cooking!
Anonymous
Pongale ajo al gusto estate muy rica
Mely
Thank you for commenting and adding to the recipe.
Happy cooking!
annie santos
I tried this recipe but there was no flavor. It's missing a spice but not sure what it is.
Mely
Hello Annie,
Some people add cumin. Try to see if you like that.
Thanks for stopping by.
Mely
Anonymous
Ponle ajo estate deliciosa
Martha E. Trevino
Annie, if you add Knorr chicken bouillon when you're mixing the ingredients in the blender, it will truly give the salsa a delicious flavor. The trick to tastier salsas is to add Knorr chicken bouillon instead of salt. The flavor truly sky-rockets.
eb76e9fa-3f4f-11e2-bb3e-000bcdcb8a73
Que rica! I roasted the tomatillos instead of boiling them... the result was fabulous!
Thanks for the recipe!
eb76e9fa-3f4f-11e2-bb3e-000bcdcb8a73
Que rica! I roasted my tomatillos instead of boiling them. The result was fabulous!
sooney24
My god im so excited to find your blog. These are all the recipes I've been looking for. Authentic real recetas. Im sooo tired of all the crappy american made recetas of mexican food. They just can't get it right.
Mely
Hi Sooney24,
You are right, it is funny to see so many so call "mexican recipes" with some yellow cheese on it.
Happy cooking,
Mely
Mexico in my kitchen
@minarikkm,
I hope you come back and let me know how was your salsa.
Mely
minarikkm has left a new comment on your post "How to make green salsa with Avocado/Cómo hacer sa...":
THANK YOU! Sorry for the double post. I just roasted my tomatillos on the grill and am ready to make some salsa...fingers crossed...
Mexico in my kitchen
Hello Kelly,
Buy the small or medium size tomatillos, the larger size tend to lack flavor and have the bitter taste you mention. Buy the tomatillos that fill the paper-like husk they have. This according to a farmer-friend means that the tomato has grown to its full maturity.
If your tomatillos are bitter or have a tart flavor, roasting them for this salsa won't prevent the bitter flavor, but it will give them a full blast of flavor. Roasted ingredients for salsas always taste better than boiled. If you happen to have a bitter sauce for your taste, add a pinch of sugar to minimize the effect.
I hope this information helps you.
Happy cooking!
Mely
minarikkm
Thanks for the reply. I hope you don't mind, I have a few more questions. When buying fresh what should I look for? Someone else mentioned they tasted bitter in this sauce, would roasting them first prevent that? Thanks again for all of your help.
Kelly
minarikkm
Thank you! Hope you don't mind, but I have a couple more questiosn... Someone mentioned they could be very bitter, so how do I know if they are ripe and does roasting them first remove the bitter taste?
Kelly
Mexico in my kitchen
Hi minarikkm,
If fresh tomatillos are not available then the canned version will work fine. Canned tomatillos will have a metal aftertaste but you can disguise it adding some fresh oregano.
I prefer the fresh ones always if possible. But I know you can find them in the NJ area.
Saludos,
Mely
minarikkm
Hi there. I grew up in San Antonio TX and LOVE mexican food. I have been living in NJ for the past 8 yrs and due to my growing kids and school am able to travel home less and less. I would love to try some of your recipes and was wondering your opinion on using canned tomatillos vs fresh ones. Thanks.
Mexico in my kitchen
Hello Crystalize1,
It is nice to know you love it.
Your meal some perfect for these hot days.
Mely
crystalalize1
Love your Quacatillo!!! Made some Carne Asada with some Re-fried Beans Delicious!!! Thank-You!
Mexico in my kitchen
Hi Vanessa,
Thank you for stopping by.
Have a great weekend.
Mely
Vanessa
Mely, Your recipes are awesome. I have been looking for a recipe for this salsa forever! It is me and my brothers fave. Thanks so much for posting! ~Vanessa 🙂
Mely (mimk)
Hola Mole con Polenta,
Que bueno que por lo menos puedas conseguir la salsa en lata. Es dificil comer un taco sin una buena salsa.
Pues no hay de otra mas que conseguir semillas de cilantro y sembrarlas la proxima primavera. 🙂
moleconpolenta
Mely:
hiciste que se me hiciera agua la boca, mientras veia las fotos de còmo preparabas la salsa y las fotos de los tacos!!!
Làstima que aquì no tenga ni los tomates verdes ni el cilantro! :S mi consuelo es las latitas de salsa verde que compré en Roma :S sniff!
Mely (mimk)
Hello anonymous,
I am not sure were are you located but if you are in the USA, usually the tomatillos at the supermarket are small and cut way before their harvest time in order for them to arrive in shape to the supermarkets. When I buy tomatillos there they taste awfully bitter I usually buy the tomatillos at the Hispanic stores, maybe you should give it a try in case there is one close by you. You can also add the avocado to the cooked version it is the same process of adding the avocado in the last step of blending.
I hope next time you have a great tasty salsa!
Thanks a lot for your comments.
Anonymous
Hola Mely,
I usually make the salsa verde with the cooked tomatillos and serranos, but I did try this green salsa at a taco stand once and I loved it! I made this salsa last night and I did not like the taste of the raw tomatillos...too pungent. Is there any way to avoid this? Ripe tomatillos maybe?
Angela
This looks cool and satisfying. The avocado and tomatillo combine the right amount of acid and fat. Perfect for tacos!
Mely (mimk)
Hola Tlaz,
Ni te creas aqui tambien tiene uno que andar buscando donde comprar los mejores. CUando estan tan duros los pongo en una bolda de papel o cubiertos con periodico y los guardo en un lugar seco de la cocina y en poco dias ya estan maduros. AUnque esto no es garantia de que salgan bonitos por dentro porque como dices tambien los que llegan aqui los cortan antes de tiempo.
Saludos,
Byte64
Mely,
dígame usted que tengo que hacer para tener buenos aguacates por aquí.
De las pocas verduras "mexicanas" que puedes encontrar en el super, los aguacates son los que saben mas espantosos, por eso los compramos muy rara vez.
Es que los traen aquí cuando están duros como pelotas de béisbol y cuando finalmente se ponen tiernos ya están para tirarlos a la basura.
Que rica salsita, no la conocía, se parece al guacamole con un toque de tomatillos.
Ciao!
Mely (mimk)
Hola Pity,
Que gusto recibir tu visita a este blog.
Me encanta que te interese la comida, cultura de mi pais. Es muy interesante, si anadas en busca de algo en particular con todo gusto te ayudare.
Saludos, Mely
Hola Nora,
Sabe muy buena como un dip agregandole mas aguacate.
Saludos!
Mely (mimk)
Hi, My Persian Kitchen
Long time, not seen! Glad to hear back again from you. I hope you are enjoying your summer!
Hello Foododelmondo,
I know you love spicy, let me know this turn up for you.
Mely (mimk)
Hello Fig tree,
I know what you are talking about, since we are close by i feel your pain. it has been so humid and hot that I got dizzy yesterday just getting out of the door.
Thanks for trying the salsa you would like how easy it to make.
Hi Applecrumbles,
Indeed really refreshing, I hope you give it a try! Thanks for stopping by.
figtree
I cant wait to throw it all in the blender and give this a try. The weather has been so humid, hot and gross in Philadelphia this will cool everything off at my barbeque Sunday.MUCH thanks Figtreeapps
Pity cocina
hola! me llamo Pity y soy española viviendo en londres. me ha encantado tu blog y ya soy tu seguidora, te invito al mio si tienes un ratito. Yo desde que fui a mexico hace ya cuatro anos soy adicta a la comida de alla, y no solo a la comida, la cultura, la historia, el folklore, sus gentes, VIVA MEXICO! Besos pity
Aimee
FANTASTIC!!!!! My family loves it!
applecrumbles
Refreshing!
Jessie
ohhh what a feast on a plate with that delicious salsa verde, I'm loving everything
NORA
MELY, Me la comería con totopos como si fuera un DIP! Pero ya me antojaste con un corte de carne!
Como siempre qué fotografías! Qué delicia esos tacos! Nos haces agua la boca.
LouAnn
How far ahead can you make this so the avocado doesn't darken?
Mely Martínez
Hello,
You can make it one day ahead.
Just make sure to cover the surface of the salsa with plastic wrap.
The acidity of the tomatillos helps the sauce to keep its color.
I even store it in the freezer when I have leftover salsa.
foododelmundo
And I have ALL the ingredients in my kitchen - WOO HOO!
Jacob Watson
I'm from South Texas and I know salsa. This is great! I went a little heavier with the avocado, cleaned the Serrano's out 50% to control heat. Use the best ripe avocados you can find. It's pretty spot on!
Mely Martínez
Hello Jacob,
Thank you fro trying the Avocado salsa recipe. That is the beauty of making salsas, you can add or reduce the heat to your liking!
Happy cooking!
My Persian Kitchen
Oh my goodness Mely, that looks delicious and very simple to make. I love salsa, and this by far has me salivating as I LOVE every single ingredient. I am making it next time we have Mexican night!
Alice Downing
Hi Mely, I made this recipe today, it was a huge hit. Many compliments on it..thank you so much.You are my go -to for authentic Mexican recipes. Love your web site and the pictures.
mmartinez
Hello Alice,
Thanks a lot for coming back to share your experience with the recipe. Happy cooking!