Salsa de Aguacate con Crema
Make this mild Mexican taquería style creamy avocado salsa when you aren’t in the mood for a big bold salsa but want something a little more subtle but still full flavored. The addition of heavy Mexican cream cuts the burn from the serrano chile but the salsa still has a pleasant tang from the tomatillos and lime juice. Plus, it’s a very kid friendly salsa. It brings back good memories too. It reminds me of the salsa that they serve with the tostadas at La Siberia in Monterrey, Nuevo Leon.
Ripe Avocados and Super Simple Prep
Very ripe avocados are key to getting the smoothest salsa possible. This is probably the easiest salsa you will ever make. It is raw uncooked salsa that shouldn’t take more than 10 minutes tops to prepare. Add a second serrano chile is you like a hotter salsa. You can also add the juice of a second lime if you want a sharper tang. It’s a very flexible recipe. You can play around with it until you get it just how you like it. Just be sure to chill the salsa for 1 hour before serving to allow the flavors to blend.
What to Serve With
Serve this salsa with chicken taquitos, chicken tostadas, or potato and chorizo tacos. It’s a great avocado dip for a vegetable too.You’ll notice that this recipe is similar to the avocado salsa recipe that is part of the chicken taquitos post but with some key differences. This recipe includes Mexican cream but doesn’t include cilantro or onion. It is a little bit richer and a little bit smoother. Feel free to substitute sour cream for the Mexican cream if you are unable to find it.
What are you waiting for? Time to make some salsa!
Creamy Avocado Salsa Recipe
Yield 8 servings
Mild taquería style creamy avocado salsa verde perfect for when you aren't in the mood for a big bold salsa but want something a little more subtle but still full flavored. An easy salsa to make and kid friendly too!
- 3 ripe avocados
- 3 tomatillos
- 1 serrano chile
- 1 clove garlic
- 4 tablespoons Mexican cream or sour cream
- 6 tablespoons water
- 1 tsp. salt
- Pit the avocados and remove the flesh
- Peel and wash the tomatillos
- Remove the stem from the serrano chile
- Peel the garlic clove
- Squeeze the juice from the lime
- Add all of the ingredients blender and blend until very smooth. If the salsa is too thick to blend add water 2 tbsp. at a time until the salsa blends smoothly.
- Chill the salsa for 1 hour to allow the flavors to meld.
- Add salt if necessary.
- The lime in the salsa helps keep it from turning brown but it's best to cover it tightly with plastic wrap when you refrigerate it.
- This salsa is mildly spicy. If you prefer a hotter salsa add 1 more serrano chile.
- Sour cream works just as well as Mexican cream.
- Add the juice from a second lime if your prefer a sharper tasting salsa.
Serving Size 1/4 cup
Amount Per Serving
% Daily Value
Total Fat 7 g
Cholesterol 4 mg
Total Carbohydrates 6 g
Sugars 3 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.