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 give it a pleasant tang. An easy to make kid-friendly salsa!
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Salsa
Cuisine: Mexican
Keyword: avocado, avocado salsa, dip, Easy
Servings: 8servings
Calories: 86kcal
Author: Douglas Cullen
Ingredients
3ripe avocados
3tomatillos
1serrano chile
1clovegarlic
4tbsp.Mexican cream or sour cream
6tbsp.water
1tsp.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
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
Add some lime juice if you want to keep the salsa 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.
You can substitute jalapeño pepper for the serrano.