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.

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 pepper
• 1 clove garlic
• 4 tablespoons Mexican cream or sour cream
• 6 tablespoons water
• 1 tsp. salt

Preparation

Pit the avocados and remove the flesh.

Peel and wash the tomatillos then cut into quarters.

Cut the stem off of 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.

Looks good, doesn’t it?

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, potato and chorizo tacos, or nachos. It’s a great avocado dip for a vegetable appetizer plate 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!

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!

More Mexican Recipes with Avocado

• Chicken Taquitos with Fresh Avocado Salsa
• Chicken Tacos with Avocado Salsa
• Fresh Guacamole
• Black Bean Soup with Avocado
• Cactus Fruit Pico de Gallo with Avocado