SalsasEasy

Avocado Salsa

Name: Avocado Salsa
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 2 Avocados; 4 Tomatillos; 2 Serrano chillies; 4 ramitas Fresh coriander; 1 clove Garlic; 1 Lime; 0.5 tsp Salt

15 min (10 prep + 5 cook) Easy 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 31 May 2026

Creamy avocado salsa with tomatillo and serrano chilli. Intense green colour and velvety flavour.

About this recipe

Avocado salsa is a creamy, mild salsa that combines ripe avocado with green tomatillo, serrano chilli, coriander, garlic and a touch of lime. It has a velvety texture and an intense green colour. It is perfect for accompanying tacos, grilled meats and quesadillas.

History & Origin

Avocado salsa is one of the oldest salsas in Mexican gastronomy, a direct descendant of the Nahuatl ahuacamolli, the same preparation that gave rise to guacamole. However, unlike guacamole which is mashed and chunky, avocado salsa is blended until completely smooth and creamy, making it a pourable salsa ideal for drizzling over tacos and other antojitos. The combination of avocado with tomatillo is distinctly Mexican: the tomatillo provides acidity that balances the natural fat of the avocado and helps the salsa resist oxidation. In taquerias throughout Mexico, avocado salsa tends to be the star of the salsa bar, the one that runs out first because its mild yet complex flavour appeals to everyone, even those who do not tolerate intense heat. Taqueros prepare it every morning, blending ripe avocados with cooked or raw tomatillos, serrano chilli to taste, fresh coriander, garlic and salt. Freshness is essential: this salsa should be consumed the same day because avocado darkens with time, although a splash of lime helps preserve its bright green colour. It is the perfect salsa for the undecided, for those who want flavour without excessive heat.

Estimated cost

£6.90

Total cost

£1.15

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

1.5g

Protein

Carbohydrates

Fat

Fibre

280mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Remove the husks from the tomatillos and rinse them. Boil in salted water for 5 minutes until they change colour. Drain.
💡 You can also char the tomatillos on a griddle for a smokier flavour.
2
Cut the avocados in half, remove the stone and scoop out the flesh with a spoon.
3
In the blender, place the cooked tomatillos, avocado flesh, serrano chilli, garlic clove, coriander, lime juice and salt.
4
Blend until completely smooth and homogeneous. If too thick, add a little of the tomatillo cooking water.
5
Taste and adjust salt and heat. If you want it spicier, add another serrano chilli.
6
Serve in a molcajete or sauce dish. Consume the same day for the best colour and flavour.
💡 To keep it a few hours longer without darkening, cover the surface with cling film pressed directly onto the salsa.