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. 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!
Servings: 8 servings
Calories: 86kcal
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
- 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.
- Sour cream works just as well as Mexican cream.
- Guacamole salsa
- Avocado sauce
- Taquito sauce
- Avocado salsa verde
- Tomatillo avocado salsa
- Green salsa
- Green sauce
Nutrition
Serving: 1/4 cup | Calories: 86kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Cholesterol: 4mg | Sugar: 3g