Last Updated November 7th, 2023 at 10:21 am by Lisa
Drizzle Avocado Salsa is a vibrant green sauce commonly served with Mexican dishes like tacos, burritos, taquitos, or as a dip for tortilla chips. Often called Taco Sauce or Salsa de Aguacate, this version balances bright tomatillos and creamy avocado with sautéed aromatics for a smooth, flavorful salsa.
“Salsa” simply means sauce. In this recipe the vegetables are cooked over high heat to develop deeper flavor and mellow the sharpness of raw onion and chiles. The result is a creamy, green sauce that’s perfect for drizzling, dipping, or spooning over salads and proteins.
Use it to dress tacos, burritos, taquitos, or a taco salad — or scoop it up with chips.
The Best Avocado Salsa Recipe
Taquerias in Southern California often offer several salsas on the side, and this avocado sauce is a favorite when available. Since it’s not always easy to find bottled, making it at home is simple and rewarding.
- 1 large ripe avocado (peeled, pit removed)
- 4 large tomatillos (husked, washed, halved)
- 1 small white onion (cut into quarters)
- 2 cloves garlic
- ½ jalapeño or serrano chile (seeded and stem removed)
- ½ teaspoon kosher or sea salt
- Juice of ½ lime
- ¼ cup fresh cilantro leaves (add at the end)
- Heat a heavy skillet or cast-iron pan over medium-high. Sauté the tomatillos, onion, garlic, and jalapeño/serrano for 5–8 minutes, until nicely charred and golden in spots.
- Transfer the cooked vegetables to a high-speed blender or food processor. Add the avocado, salt, and lime juice (reserve the cilantro). Blend or pulse until completely smooth and creamy.
- Scrape down the sides, add the cilantro, and pulse briefly to incorporate.
- Refrigerate in a sealed jar for up to 5 days. Serve chilled or at room temperature with chips or on your favorite Mexican dishes.
Creamy Avocado Salsa Ingredients
This recipe combines sautéed and raw elements for a balanced flavor. All ingredients are easy to find at the grocery store and the recipe is naturally vegan-friendly.
- Tomatillos – Use 4 large or about 12 small tomatillos. Remove the papery husk, rinse under cool water, and halve. They have a slightly tangy tomato-like flavor.
- Onion – White onion works well for its sharper bite, which softens when cooked. Yellow or Vidalia can be substituted if preferred.
- Garlic – Fresh cloves give the best flavor; a quick sauté mellows their intensity.
- Avocado – One ripe avocado delivers a creamy texture. Use fresh avocado rather than frozen for best results.
- Jalapeño or serrano chile – Heat varies by pepper. Start with a small piece and adjust to taste; ½ pepper usually provides a pleasant kick without overwhelming the salsa.
- Sea salt – Enhances flavor; adjust to your taste.
- Lime – Fresh lime juice brightens the salsa. Lemon may be used as a substitute.
- Cilantro – Adds freshness; omit if you dislike cilantro and the salsa will still be delicious.
Salsa Making Tips and FAQs
Tomatillos are small, green fruits covered in a papery husk, sometimes called Mexican husk tomatoes. They can be used raw or cooked and are a staple in many green sauces and salsas.
Tomatillos shine in Mexican and Central American green sauces. They’re key for salsa verde and work well in both fresh and roasted preparations; picking them earlier yields a tangier flavor, while later harvesting produces a sweeter fruit.
A ripe avocado will be dark in color and yield slightly to gentle pressure without feeling mushy. Avoid avocados that are overly soft or show signs of shriveling.
Store ripe tomatillos in the refrigerator for about two weeks. Removing the husks and keeping them sealed in a bag can extend their shelf life.
More Salsas and Taco Toppings
Try this avocado salsa with taco salad, taquitos, enchiladas, quesadillas, or simply serve it with tortilla chips. It pairs well with pickled red onions, fire-grilled tomatillo salsa, or classic guacamole for a spread of complementary flavors.
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Easy Taco Salad
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Mexican Pickled Red Onions
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Tomatillo Salsa
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How To Make Guacamole
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Avocado Salsa Recipe
Equipment
Ingredients
- 1 large ripe avocado peeled and pit removed
- 12 large tomatillos husked, washed, halved
- 1 small white onion cut into quarters
- 2 cloves garlic
- ½ whole jalapeño or serrano chile seeded and stem removed
- ½ teaspoon sea salt
- Juice of ½ lime
- ¼ cup cilantro leaves add at the end
Instructions
- Sauté the tomatillos, onion, garlic, and jalapeño/serrano in a heavy skillet or cast-iron pan over medium-high heat for 5–8 minutes until golden brown marks appear.
- Add the cooked vegetables, avocado, salt, and lime juice (reserve cilantro) to a blender or food processor. Blend or pulse until completely smooth and creamy.
- Scrape down the sides, add cilantro, and blend briefly to combine.
- Store in the refrigerator for up to 5 days in a sealed jar or covered bowl. Serve with tortilla chips or alongside tacos and other Mexican dishes.
Notes
Recipe Uses
Serve this avocado salsa with tacos, taquitos, enchiladas, nachos, quesadillas, burritos, or as a chip dip.
Ingredient Tips
Tomatillos – Remove the husk, rinse, and slice. Use 4 large or about 12 small tomatillos.
Onion – White onion gives a stronger flavor that softens with sautéing; yellow or Vidalia can be swapped if preferred.
Chile – Heat varies widely; taste a small piece first. Use less if you prefer a milder salsa.
Cilantro – Add at the end of blending for freshness, or omit if you dislike the flavor.
Nutrition
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Carbohydrates: 4 g
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Protein: 1 g
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Fat: 2 g