This Creamy Avocado Salsa is a perfectly balanced blend of creamy avocados, tart tomatillos, tangy vinegar, and fresh cilantro, creating a dip that is both refreshing and satisfying. It isn’t as creamy and thick as a Guacamole. It is more of a verde salsa version of a Restaurant Style Salsa. You are going to love it scooped into tortilla chips or spooned over grilled chicken!
RELATED: It is also a perfect addition to a salsa bar.
Ingredients
This Avocado Salsa Recipe is full of fresh ingredients. Including tomatillos, which also make wonderful salsa; raw tomatillo salsa or grilled tomatillo salsa! But they are not the star of the show, it is the ripe avocado that gives this salsa little viscosity and flavor.
Blend and Serve!
It couldn’t be easier to make this Avocado Salsa.
Simply add all the ingredients to a blender or food processor. Blend until all the ingredients are pureed and then give it a taste for seasoning.
- It it’s too tangy you can add a little more avocado or a dash of honey.
- Maybe it needs more salt?
- If you like things with a kick of heat add some more jalapeno or red pepper flakes.
- A little more vinegar or a squeeze of lime juice will brighten up the flavor.
Serve the salsa right away with tortilla chips or pop in the fridge for up to a week.
Will Avocado Salsa Brown
Because this salsa contains avocado you will have some browning over time. This happens when the oxygen oxides and over ripens the inside of the avocado.
When the salsa sits out at room temp, it shouldn’t brown for a few hours. The white vinegar preserves the avocado slightly to help prevent the browning.
In the fridge it will brown on the very top after a few hours. Simply scrape off the top potions and discard, the beautiful green salsa will be underneath.
Pro Tip: place plastic wrap DIRECTLY on the surface of the salsa to avoid the oxidation that occurs to turn the salsa brown.
More Salsa Recipes
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Creamy Avocado Salsa Recipe
Equipment
Ingredients
- 1 large ripe avocado
- 3-4 tomatillos husk removed and quartered
- ½ small white or yellow onion
- 1 jalapeno choose your spice level- see notes
- ¼ cup cilantro
- 1 cup water
- 2 teaspoon white vinegar
- 1 garlic clove
- ½ teaspoon kosher salt (more to taste)
Instructions
- Place all the ingredients in a blender or food processor1 large ripe avocado, 3-4 tomatillos, ½ small white or yellow onion, 1 jalapeno, ¼ cup cilantro, 1 cup water, 2 teaspoon white vinegar, 1 garlic clove, ½ teaspoon kosher salt
- Blend until pureed.
- Taste for additional seasoning (salt, vinegar or jalapeno)
- Serve with chips or as a condiment for tacos, burritos, quesadillas or nachos.
- The salsa (avocado) will not brown for a few hours at room temp. However it will brown slightly in the fridge overnight. Just the very top. You can scrape that off and discard and continue to eat the beautiful green salsa underneath.
Storing
- Keep in an air tight container for up to 1 week.Pro Tip: place plastic wrap DIRECTLY on the surface of the salsa to avoid the oxidation that occurs to turn the salsa brown.
Notes:
- Mild: only use the outer green potion of the jalapeno. The green flesh further from the stem will be less spicy.
- Medium: Use the green and the white ribs/pith on the inside. Remove the seeds.
- Hot: Use the entire jalapeno; seeds and white ribs too!
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Susan
If you can use a blender, you can make this recipe! So easy, so fresh and better than the restaurant avocado salsa I’ve tasted!