Creamy Avocado Salsa Recipe

Bowl of creamy avocado salsa on rustic wooden table

3.89 from 43 votes

Mild Mexican taquería style creamy avocado salsa which reminds me of the salsa that they serve with tostadas at La Siberia in Monterrey, Nuevo León. 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 Time10

Total Time10

Course: Salsa

Cuisine: Mexican

Keyword: avocado, avocado salsa, dip, Easy

Servings: 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
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

Substitutions

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.

Storage
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

Nutrition