Creamy Avocado Salsa

Salsa de Aguacate con Crema

Mild Mexican taquería style creamy tomatillo avocado salsa which reminds me of the salsa that they serve with tostadas at La Siberia in Monterrey, Nuevo Leon. When you aren’t in the mood for a big bold salsa this is perfect. The addition of heavy Mexican cream cuts the heat from the serrano chile and softens the flavor. Tomatillos and lime juice give it a pleasant tang. As a bonus, it’s a very kid-friendly salsa. You might know it as guacamole salsa.

Creamy Avocado Salsa in Serving Bowl

How to Make

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
  • 6 tablespoons water
  • 1 tsp. salt
Creamy Avocado Salsa Ingredients on Cutting Board

Preparation

Pit the avocados and remove the flesh.

Scooping out avocado flesh.
Pitted avocados on plate.

Peel and wash the tomatillos then cut into quarters.

Quartered tomatillos on plate.

Cut the stem off of the serrano chile.

Serrano pepper with stem removed on cutting board.

Peel the garlic clove.

Peeled garlic clove on cutting board.

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.

Avocado Salsa Ingredients in Blender

Looks good, doesn’t it?

Pouring avocado salsa into serving bowl.

Chill the salsa for 1 hour to allow the flavors to meld. Add salt more salt if necessary.

Adapt the Recipe to Your Taste

Like it hotter? Add another serrano chile. Want it sharper? Add the juice of a second lime if you get a sharper tang. Love garlic? Add another clove. It’s a very flexible recipe. 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.

Tomatillo Avocado Salsa in Serving Bowl

What are you waiting for? Time to make some salsa!

How to Choose the Best Avocados

Very ripe avocados are key to getting the smoothest salsa possible. For this salsa, you want ones that are ripe and soft almost to the point of being mushy. To check the ripeness of an avocado, use your thumb and gently push on the top where the stem connects. This is the narrower end of the avocado. Soft avocados will give easily when pressed. 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 for removing the pit is to use a kitchen knife cut all the way around the avocado lengthwise then twist the two halves of the avocado until one side pops off. Then holding the side of the avocado with the pit in the palm of your hand with the pit facing up hit the pit with the sharp side of the knife blade to embed the knife in the pit. Twist the knife sideways and the pit will pop out.

A word of warning: Avocado injuries are common when removing the pit. Use a great deal of caution to avoid cutting your hand.

Provecho!

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3.76 from 29 votes

Creamy Avocado Salsa Recipe

Mild Mexican taquería style creamy avocado salsa which reminds me of the salsa that they serve with tostadas at La Siberia in Monterrey, Nuevo Leon. heavy Mexican cream cuts the burn from the serrano chile and softens the flavor. Tomatillos and lime juice give it a pleasant tang. An easy to make kid-friendly salsa!
Course Salsa
Cuisine Mexican
Keyword avocado, avocado salsa, dip, Easy
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 servings
Calories 86kcal
Author Douglas Cullen

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

Instructions

  • 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 more salt if necessary

Notes

Substitutions
  • 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 you prefer a sharper tasting salsa.
Other Names
  • Guacamole salsa
  • Avocado sauce
  • Taquito sauce
  • Avocado salsa verde
  • Tomatillo avocado salsa

Nutrition

Serving: 1/4 cup | Calories: 86kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Cholesterol: 4mg | Sugar: 3g
More Recipes with Avocado
12 comments… add one
  • Alissa

    Do you cook the tomatillo or is it just put in the blender for those who are not familiar with them…?

    • For this recipe, the tomatillos are uncooked. If you prefer, you can use cooked tomatillos too. Provecho!

    • OzarkMeatSmoker

      ” It is a raw uncooked salsa” Plainly says this if you read the post.

  • Mikey

    How long will this keep in the fridge?

    • It should keep for a couple of days but I recommend using as quickly as possible. Cheers!

  • Rocco Muela

    Can you do this recipe without a serrano Chile.

  • Jasmine

    Left out the tomatillos because my family doesn’t like them, and left out the garlic as well. It was great!

  • lynn

    if your store does not or didn’t have tomatillos will i still work fine with roma or vine or perhaps both tomatoes

  • Darryal

    The instructions call for lime, but there’s none in the recipe. How much lime should there be.

    • June Bizjak

      Can you can avocado salsa in a water bath canning method?

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  • Melissa

    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.

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