Salsa de Aguacate con Crema
This mild, taquería-style creamy tomatillo avocado salsa reminds me of the one served with tostadas at La Siberia in Monterrey, Nuevo León.
A Milder Type of Salsa
When you aren’t in the mood for a big, bold salsa, this is perfect. Mexican cream cuts the heat from the serrano chile and softens the flavor, and the tomatillos give it a pleasant tang. As a bonus, it’s very kid-friendly. You might also know it as guacamole salsa.
How to Make Avocado Salsa
This is probably the easiest salsa you will ever make. It is a raw uncooked salsa that shouldn’t take more than 10 minutes tops to prepare.
Ingredients:
- 3 ripe avocados
- 3 tomatillos
- 1 serrano chile
- 1 clove garlic
- 4 tablespoons Mexican cream or sour cream
- 4 to 6 tablespoons water
- 1 tsp. salt
- Juice of ½ lime (optional, helps keep the salsa green)
Preparation
Pit the avocados and remove the flesh.
Peel and wash the tomatillos, then cut them into quarters. They go into the blender raw.
Cut the stem off of the serrano chile.
Peel the garlic clove.
Add all of the ingredients to a blender. Start with 4 tablespoons of the water and blend until very smooth, adding more water 1 tablespoon at a time if the salsa is too thick to blend.
Looks good, doesn’t it?
If you have time, chill the salsa for up to 1 hour to let the flavors meld. Taste and add more salt if needed.
Adapt the Recipe to Your Taste
Like it hotter? Add another serrano. Love garlic? Add another clove. It’s a flexible recipe. Play with it until it’s just how you like it. If you have the time, be sure to chill the salsa for an hour before serving so the flavors have time to blend.
What to Serve Creamy Avocado Salsa With
Serve this salsa with chicken taquitos, chicken tostadas, potato and chorizo tacos, or nachos. It also makes a great dip for a vegetable appetizer plate.
You’ll notice this recipe is similar to the avocado salsa in the chicken taquitos post, but with a few key differences: this one includes Mexican cream and skips the cilantro and onion, so it’s a little richer and smoother. If you can’t find Mexican cream, sour cream works just as well.
What are you waiting for? Time to make some salsa!
How to Choose the Best Avocados to Make Salsa
Very ripe avocados are the key to the smoothest possible salsa. For this one, you want avocados that are ripe and soft, almost to the point of being mushy.
To check ripeness, gently press the narrow end of the avocado (where the stem connects) with your thumb. A ripe avocado will give easily. If it doesn’t give a little, it isn’t ripe enough for this salsa.
How to Remove Avocado Pits
Avocados have large pits that need to be removed. The most common method is to use a kitchen knife to cut all the way around the avocado lengthwise, then twist the two halves until one side pops off.
Next, hold the half with the pit in the palm of your hand, pit facing up. Strike the pit with the sharp edge of the blade firmly enough to embed the knife, then twist the knife sideways – the pit will pop right out.
A word of warning: avocado injuries (sometimes called “avocado hand”) are common when removing the pit. Work slowly and keep your guiding hand well clear of the blade. If you’re not confident with the knife method, a spoon works almost as well and is much safer.
How to Store Avocado Salsa
Store the salsa in an airtight container in the refrigerator with a piece of plastic wrap pressed directly onto the surface. Air is what turns avocado brown, so the less contact, the greener it stays. A squeeze of lime helps too.
It keeps for a couple of days in the fridge, but it’s at its best the day you make it. If the top darkens a little, scrape off the thin layer and stir. The salsa underneath is fine.
Creamy Avocado Salsa FAQ
Avocado salsa is blended until smooth and pourable, with tomatillos, chile, and in this recipe Mexican cream, so you can drizzle it over tacos and tostadas.
Guacamole is mashed and chunky, with onion, tomato, and cilantro folded in, and it’s served as a dip.
No. For this recipe the tomatillos go into the blender raw, which gives the salsa its fresh, tangy flavor. If you prefer, you can use cooked tomatillos too; the salsa will be a little mellower.
Yes. Leave it out for a no-heat version that kids will eat, or swap in a jalapeño, which is usually a little milder than a serrano. For more heat, add a second serrano.
Red tomatoes aren’t a good swap. They turn the salsa a muddy color and lose the tang. If you can’t find tomatillos, leave them out and add a squeeze of lime for acidity. One reader skipped the tomatillos entirely and loved the result.
Sour cream works just as well. Plain Greek yogurt is a good lighter option. Cream cheese works in a pinch, but it’s thicker, so use about 2 tablespoons and add a little extra water to keep the salsa smooth.
It keeps for 1 to 2 days in the refrigerator with plastic wrap pressed onto the surface, but it’s best the day you make it. Don’t freeze it; the avocado and cream separate when thawed.
Provecho!
Creamy Avocado Salsa Recipe
Ingredients
- 3 ripe avocados
- 3 tomatillos
- 1 serrano chile
- 1 clove garlic
- 4 tbsp. Mexican cream or sour cream
- 6 tbsp. water
- 1 tsp. salt
- 1 tsp. lime juice (about ½ lime; optional, helps keep the salsa green)
Instructions
- Pit the avocados and remove the flesh
- Peel, wash and quarter the tomatillos. They go in raw, so there's no need to cook them.
- Remove the stem from the serrano chile
- Peel the garlic clove
- Add all of the ingredients to a blender, including the lime juice if using. Start with 4 tbsp. of the water and blend until very smooth, adding more water 1 tbsp. at a time if the salsa is too thick to blend.
- If you have time, chill the salsa for up to 1 hour to let the flavors meld. Press plastic wrap directly onto the surface to keep it green.
- Add more salt if necessary
Notes
- Cream cheese works in a pinch. Use 2 tbsp. and add a little extra water, since it’s thicker than Mexican cream.
- This salsa is mildly spicy. If you prefer a hotter salsa, add 1 more serrano chile.
- You can substitute jalapeño pepper for the serrano.
- Sour cream works just as well as Mexican cream.
Refrigerate in an airtight container with plastic wrap pressed directly onto the surface of the salsa. It’s best the day you make it and keeps for 1 to 2 days. Don’t freeze it; the avocado and cream separate when thawed. Other Names
- Guacamole salsa
- Avocado sauce
- Taquito sauce
- Avocado salsa verde
- Tomatillo avocado salsa
- Green salsa
- Green sauce
Alissa says
Do you cook the tomatillo or is it just put in the blender for those who are not familiar with them…?
Douglas Cullen says
For this recipe, the tomatillos are uncooked. If you prefer, you can use cooked tomatillos too. Provecho!
OzarkMeatSmoker says
” It is a raw uncooked salsa” Plainly says this if you read the post.
Mikey says
How long will this keep in the fridge?
Douglas Cullen says
It should keep for a couple of days but I recommend using as quickly as possible. Cheers!
Rocco Muela says
Can you do this recipe without a serrano Chile.
Douglas Cullen says
You can leave it out for a mild version or use a jalapeño instead. Both options will be great.
Jasmine says
Left out the tomatillos because my family doesn’t like them, and left out the garlic as well. It was great!
lynn says
if your store does not or didn’t have tomatillos will i still work fine with roma or vine or perhaps both tomatoes
Darryal says
The instructions call for lime, but there’s none in the recipe. How much lime should there be.
June Bizjak says
Can you can avocado salsa in a water bath canning method?
Melissa says
Would it be okay to use cream cheese instead of the sour cream or mexican cream? My hubs and i do not like sour cream or Mexican cream.
Douglas Cullen says
Yes, cream cheese can work. Use about 2 tablespoons and add a little extra water so it blends smooth. Plain Greek yogurt is another good option.
Karen Funston says
Made this salsa for the second time tonight (sans garlic). Used it for some roast pork tacos. (Diced leftover roast pork, sprinkled with cumin & coriander, sautéed in oil until heated through and some pieces were lightly browned.). My husband raved about it and said he thinks this is the best salsa EVER. PS – he liked the tacos, too!
Douglas Cullen says
Excellent! We’re glad the recipe works for you. The pork sounds delicious btw. Cheers!
Jim M says
lime? No mention in the list of ingredients
Lori Alcalá says
You’re right, Jim! We’ve updated the recipe to remove the lime reference. You can squeeze a little in to keep it from turning brown or to add a little more tang, but it’s not part of the main ingredient list.
Michelle says
This is plain delicious, and easy! I used jalapeño instead of Serrano for the kids (3/4). It was super easy! Both of my kids loved it before I even chilled it. It’s a keeper!
Douglas Cullen says
Glad you liked the salsa. Cheers!