Avocado Salsa

Prep 5 mins
Cook 5 mins
Total 10 mins
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This creamy Avocado Salsa has a nice tang from the tomatillos, a laid-back kick from the roasted chili peppers, and the smooth creaminess of avocado. Irresistible! Serve with chips, on tacos, and more.

Creamy Homemade Salsa with Avocado and Tomatillos

There are so many great salsa recipes out there, but this creamy avocado is definitely one for the books. The vibrant green color and smooth, creamy texture will make you want to drizzle it over everything, from your morning scrambled eggs to that burrito bowl at dinner time. And with the special flavor of broiled, blackened serrano peppers and jalapeños, you’ll want to make it again and again.

But although the flavors here are nice and complex, the method couldn’t be easier. The salsa comes together in just a few easy steps, and the only “special equipment” you need is your oven and a blender (or food processor). Let’s do this!

Close-up shot of a tortilla chip dipped in creamy avocado salsa.

Is Guacamole Just Avocado Salsa?

No, guacamole and avocado salsa aren’t quite the same. Avocado is much heavier on the avocado, for one thing, while this salsa makes use of lots of tomatillo for a more tangy, salsa verde-style recipe. But it’s the chilis that really make the difference!

Guacamole typically doesn’t have any chili peppers, except a tiny bit of jalapeño for spiciness. This dish includes charred jalapeño, serrano, and onion, along with the charred tomatillos, to create a really special flavor profile you won’t find anywhere else.

From top: Serrano pepper, jalapeno pepper, lime, avocado, Mexican oregano, salt, garlic, tomatillos.

Ingredients

Let’s take a look at what you’ll need to make real avocado salsa, from scratch. It’s all fresh, healthy, and vibrant ingredients!

  • Tomatillos: Remove the husks, and give them a good wash.
  • Jalapeño: Seeded and ribs removed.
  • Serrano Peppers: Seeded and ribs removed.
  • Onion: You don’t need the whole onion, just a good thick slice. 
  • Garlic: A couple of cloves, or more if you want a stronger flavor. Since it’s going into the salsa uncooked, I think two is enough.
  • Avocados: Peel two avocados and remove the seeds.
  • Lime Juice: You won’t need much, since the tomatillos are naturally tangy.
  • Salt
  • Mexican Oregano: This fragrant herb adds the perfect finishing touch. You can also use regular oregano, but Mexican Oregano really adds a great flavor!

Are Tomatillos the Same as Tomatoes?

Not quite, but they’re definitely related! Tomatillos are slightly more acidic than tomatoes, with a slightly fruity or floral fragrance, and a hint of tartness. You can find tomatillos in most grocery stores. They will often be covered in a papery husk. Remove the husk and wash the tomatillos well before using.

A salsa dish with chips surrounding it. One chip is dipped into the salsa.

How to Make This Salsa

Making salsa is so rewarding, because it only takes a little bit of time and effort, but delivers such a spectacular result! Plus, you can literally stick it in the fridge and enjoy it for days afterward. Perfection.

Roasted tomatillos and peppers on a baking sheet.
  • Roast the Tomatillos, Chili Peppers, and Onions. To bring out the extremely delicious roasty flavors, preheat your broiler to 500°F. Using oven mitts, move your oven rack close to the top of the oven. Arrange your tomatillos, jalapeños, serranos, and onion on a baking sheet, and broil until slightly blackened. Flip, and blacken the other side.
  • Cool. Remove the blackened ingredients from the oven, and let them cool for about 5 minutes. 
  • Blend. Finally, combine the blackened veggies, garlic, avocados, lime juice, salt, and Mexican oregano in a blender or food processor. Blend until smooth.
  • Enjoy! Serve with chips or on a delicious taco.
A bowl of creamy avocado salsa.

Tips for Success

As you make this salsa, it’s helpful to know a few easy tips and tricks of the trade. These are my top pieces of advice for great avocado salsa.

  • Handle with Care: While roasting the chili peppers will dial back a lot of their heat, you should still be very careful when you prep them. Chilis can really burn your skin, and especially your eyes. I recommend wearing sturdy rubber kitchen gloves until you’re done prepping the chilies and have finished washing any utensils and cutting boards. Do not touch your face until you’ve discarded the gloves and thoroughly washed your hands. Some people even wear protective eyewear, too!
  • Control the Heat: If you don’t want your salsa spicy, remove the seeds and membrane from the peppers before adding them to the blender. If you want it extra spicy, you can add an extra jalapeño or serrano pepper, or both. 
  • Put the Lime in the… Salsa: Lime juice is important for flavor, but will also help keep your salsa from turning brown. Win-win!
  • About that Oregano: Mexican oregano is best in this recipe, but if you don’t have it, substitute marjoram or regular oregano. 
  • Watch the Broiler: It only takes a couple of minutes to blacken the veggies, so be careful to watch them. You want them lightly charred, but not burned. (Or, you know, on fire!)
A platter of chips and salsa. One chip has been dipped into the salsa and lifted toward the camera.

Serving Suggestions

You can’t go wrong serving this salsa with a big old bag of your favorite tortilla chips. It’s also great as a sauce or dip with almost any main course you can think of! Wherever you need a spoonful of zingy, zesty flavor, reach for this perfect salsa. 

  • Tacos: This salsa is wonderful for drizzling over your favorite taco. Its bright and pungent flavor would be extra amazing with Blackened Fish Tacos! It is also extra delicious on these Carne Asada Tacos!
  • Taquitos: Add a bright burst of veggie power to Cheesy Beef Taquitos or Air Fryer Chicken Taquitos. This is a match made in heaven, you guys.
  • Falafel: We all know that Homemade Falafel shine when served with creamy, tangy tzatziki sauce, but what about substituting this creamy avocado salsa instead? This is a mashup that needs to happen!
Chips and salsa on a platter, garnished with lime wedges.

Storing and Freezing Instructions

If you wind up with leftovers, how long will they last? That depends on if you refrigerate or freeze. Here’s the scoop:

  • To Refrigerate: If you’d like to keep your avocado salsa in the fridge, just place it in a jar or other airtight container, and refrigerate for up to 7 days.
  • To Freeze: The catch here is that you can’t really freeze the salsa with success if the avocado is already in it. However, if you make the recipe without avocado, you can freeze that for up to three months. When you’re ready to serve, thaw it and blend the avocado in fresh. 
Yield: 6 Servings

Avocado Salsa

Close-up shot of a tortilla chip dipped in creamy avocado salsa.

This creamy Avocado Salsa has a nice tang from the tomatillos, a laid-back kick from the roasted chili peppers, and the smooth creaminess of avocado. Irresistible! Serve with chips, on tacos, and more.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 10 tomatillos, dehusked and washed
  • 1 jalapeño
  • 1-2 serrano peppers
  • 1 medium white onion, cut into chunks
  • 2 garlic cloves
  • 2 ripe avocados
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • ½ teaspoon Mexican oregano

Instructions

  1. Pre-heat broiler to 500°F and place oven rack close to the top of the oven.
  2. Place tomatillos, chili peppers (jalapeños and serranos) and onion on a pan and place under the broiler. Broil until the vegetables blacken a bit, then flip and blacken the other side. (This will only take a couple of minutes.)
  3. Remove from the oven and let cool for 5 minutes. Place all the ingredients in a blender (or food processor) and blend until smooth.
  4. Serve with chips or on a delicious taco.

Notes

Storage:

  • To Refrigerate: If you’d like to keep your avocado salsa in the fridge, just place it in a jar or other airtight container, and refrigerate for up to 7 days.
  • To Freeze: The catch here is that you can’t really freeze the salsa with success if the avocado is already in it. However, if you make the recipe without avocado, you can freeze that for up to three months. When you’re ready to serve, thaw it and blend the avocado in fresh. 

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 130Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 182mgCarbohydrates: 10gFiber: 6gSugar: 3gProtein: 2g

Categories

More Mouthwatering Salsas and Dips

This post may contain affiliate links. Read my disclosure policy.

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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