This creamy Avocado Salsa Verde is an ideal summer condiment. Roast tomatillos and a serrano (or jalapeño) until blistered, then pulse them with cilantro, onion, garlic, lime and salt. When ready to serve, blend in ripe avocado for a silky, bright sauce that’s part salsa, part guacamole.
If you enjoy homemade salsas, this one pairs nicely with chips, tacos, salads and grilled meats.
The Perfect Tortilla Chip Dip!
If you can’t decide between guacamole and salsa, try this Creamy Avocado Salsa Verde to enjoy the best of both. It’s tangy, lightly spicy and wonderfully creamy without any dairy.
After making a batch of classic salsa verde, I tried processing leftover avocado into the mixture and loved the result: a smooth, flavorful sauce that works as a dip, a drizzle for tacos and bowls, or a bright condiment for grilled proteins.
Avocado Salsa Verde vs. Guacamole
Guacamole is traditionally mashed and chunkier, often featuring tomato and jalapeño. Avocado Salsa Verde is a green salsa—tomatillos and chiles form the base—into which avocado is blended for a creamy texture. It’s quicker to prepare in a food processor and has a lighter, more salsa-like bite while still offering avocado’s richness.
Why you’ll love it:
- Provides a creamy, dairy-free texture that complements Mexican dishes and salads.
- Mostly made in a food processor, so prep is fast and chopping is minimal.
- Contains healthy fats and fiber from avocado, making meals more satisfying.
What You’ll Need
- Fresh tomatillos (see notes for substitutes)
- Serrano or jalapeño pepper
- Onion (white or yellow)
- Garlic (fresh)
- Cilantro (optional if you dislike it)
- Lime juice (fresh preferred)
- Sea salt
- Ripe avocado (soft for the creamiest result)
How to Pick the Best Tomatillos
Tomatillos are tangier and firmer than tomatoes. Choose tomatillos that fill their papery husk and feel firm. Overripe tomatillos lose tartness, so avoid ones that are soft or dried out.
How to Make Avocado Salsa Verde
Step 1: Remove the papery husks from the tomatillos and place them on a baking tray with the pepper. To reduce heat, halve the chile and remove the seeds and veins before roasting.
Step 2: Broil the tomatillos and pepper about 5 minutes per side, until the skins blister and char in spots.
Step 3: Combine the roasted tomatillos and pepper with onion, cilantro, garlic, lime juice and salt in a food processor. Pulse until you reach a salsa texture that still has some body. Taste and adjust salt and lime.
Step 4: Chill the salsa for at least an hour or until it’s cool and flavors meld.
Step 5: When ready to serve, add avocado to the food processor along with half (or all, for a larger batch) of the chilled salsa and blend until smooth and creamy. I recommend making and blending half the salsa at a time so you can keep the remaining salsa verde fresh and add avocado later.
Step 6: Serve well chilled. Store leftover avocado salsa in an airtight container in the refrigerator for up to 2 days.
Variations and Frequently Asked Questions
How long does Avocado Salsa Verde last in the fridge?
Avocado oxidizes and turns brown when exposed to air, so once avocado is blended in, the salsa is best eaten within 2 days. To extend freshness, store salsa verde without avocado for up to 7 days and blend avocado in just before serving.
Can I freeze Avocado Salsa Verde?
Yes. You can freeze the salsa with or without avocado. Thaw in the refrigerator before using. Freezing may slightly change texture but preserves color and flavor.
How can I make Avocado Salsa less spicy?
Test your pepper’s heat before roasting. Remove veins and seeds to reduce heat, or use only a portion of a chile if you prefer mild salsa.
Can I make this without tomatillos?
Tomatillos are traditional for salsa verde, but firm green heirloom tomatoes are a reasonable substitute. Use the same roasting and blending method.
Other Homemade Salsa Ideas
- Mexican Cabbage Salsa
- Mango Salsa
- Southwest Salsa with corn and black beans
Enjoy this bright, creamy salsa as a chip dip, sauce for tacos and bowls, or a flavorful salad dressing. It’s a simple way to add freshness and healthy fats to many meals.
Creamy Avocado Salsa Verde
Equipment
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food processor
Ingredients
- 1 1/2 pounds tomatillos
- 1 serrano pepper or jalapeño
- 1/2 cup yellow onion diced
- 1/2 cup cilantro chopped
- 1 clove garlic minced
- 1 teaspoon sea salt
- 1 tablespoons lime juice
- 2 large avocados
Instructions
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Preheat the oven to broil on high.
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Remove tomatillos from their husks and place them on a baking tray with the pepper.
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Roast until charred in spots, about 5 minutes per side. Flip and cook the other side.
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Place the roasted vegetables into a food processor with onion, garlic, cilantro, salt and lime. Pulse to desired texture—green salsa is typically a bit smoother than chunky red salsas.
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Taste and adjust salt, lime and heat. Keep in mind pepper oils can intensify as the salsa cools.
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Refrigerate until cool or until you’re ready to add avocado.
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When ready to serve, add avocado to the processor with the chilled salsa and blend until smooth. Consider blending half at a time so the remaining salsa verde stays fresh for another day.
Notes
Storage
Once avocado is blended in, store the salsa in an airtight container and use within 2 days. Salsa verde without avocado can be refrigerated up to 7 days; add avocado only when you’re ready to serve.
Freezing
Freeze with or without avocado and thaw in the refrigerator before serving. Texture may change slightly but flavor remains vibrant.
Managing Heat
Remove seeds and veins from chiles to reduce heat, or use a smaller portion of the pepper.
Tomatillo Substitute
If tomatillos aren’t available, firm green heirloom tomatoes can be roasted and used in their place.