This post may contain affiliate links. Please see our disclosure policy.
I love using this avocado salsa when I’m looking for a punchy, zippy, and creamy (but no dairy) sauce. It is packed with bright flavors from the tomatillos, lime juice, and cilantro, perfect for a dip for chips, a topping for tacos, or drizzled over grilled meats and vegetables. The balance of acidity and richness makes it incredibly versatile.
Chef Tips:
- Use a food processor or blender – This allow you to make this sauce in just minutes. Toss everything into the food processor, then blend.
- Best enjoyed fresh – The combination of avocado and lime juice makes this salsa taste best on the first day. After that, the acidity intensifies, which changes the flavor. The color stays the same, but the taste becomes noticeably more acidic.
- Adjust consistency – If you prefer a thinner salsa, add a little extra water or lime juice until it reaches your desired texture.
Ingredient Notes:
- Jalapeño – I remove the seeds to keep this more mild, but you could keep the seeds if you’re looking for extra spice. Can sub serrano if you want something extra spicy, or 1/4 of either a poblano or green pepper to make it even more mild.
- Tomatillos – Remove the outer husk before using. It’s normal for the inside to feel slightly sticky—just rinse them under water and cut them into chunks before blending.
- Red Onion – Adds a sharp bite and really nice depth of flavor in the sauce. I don’t usually like red onion, but find that it’s balanced well with the other ingredients. You can subsitute shallots or green onions if you don’t have red onion.
- Cilantro – Brings freshness. If you’re not a fan, try substituting with a mix of parsley and green onions.
- Lime Juice – Freshly squeezed is best, but I also like the Santa Cruz bottled brand.
- Avocado – Gives the salsa its creamy texture. Use ripe avocados for the best flavor.
- Kosher Salt – The recipe calls for kosher salt. If using iodized or sea salt, start with less and adjust to taste.
What to eat with this avocado salsa:
I find tomatillos at local produce shops, Whole Foods, or even Safeway / Albertsons / Kroger.
Feel free to use canned tomatillos or green tomatoes. The flavor and texture won’t be quite the same, but it will still have that same tang.
No, however it may depend on the spice level of your jalapeños. Be sure to remove the seeds of the jalapeño, or omit it completely.
Avocado Salsa
Equipment
- Food Processor
Ingredients
- 1 Jalapeno, deseeded
- 2 Tomatillos
- ¼ Red onion, chopped
- 1 teaspoon Kosher salt
- ½ bunch Cilantro:
- 1 clove Garlic
- ¼ cup Lime juice, 2 limes
- ½ cup Olive oil
- 1 Avocado
- 2 tablespoons Water
Instructions
- Prep all the ingredients – deseed the jalapeno, peel and quarter the tomatillos, and rough chop the red onion.
- Make the dressing by combining all the ingredients in a food processor. Blend together, taste, adjust seasoning, then pour into an airtight jar. Serve immediately.
Notes
- This salsa is best served the same day. The acid and flavor profile changes after the first day, as the combination of avocado and acid tends to become too acidic the next day.
