This tomatillo avocado salsa is a guacamole and salsa verde hybrid that’s packed with bright, punchy flavors. Serve as a dip for tortilla chips or as a drizzle for tacos, nachos, and all your favorite Tex-Mex dishes.
It takes about 15 minutes to throw together on Taco Tuesday, and it stores well so you can munch on leftovers all week long. I love mixing it with nonfat Greek yogurt to make a high protein dip for veggies or baked tortilla chips.
How to Make Avocado Salsa Verde
This is a fresh salsa that requires zero cooking. Other than removing seeds from peppers and removing the husks from tomatillos, there’s virtually no prep.
Speaking of tomatillos, read this article if you’re curious about the differences between tomatillos and green tomatoes.
The hardest part of this recipe actually takes place at the store when choosing the best produce. Look for bright, vibrant greens and don’t be afraid to lightly squeeze all the avocados!
Like I mentioned in my zucchini salsa, it’s important to avoid whipping lots of air into your salsa when blending. Stick to low or medium-low speeds on your food processor or blender. And if you’re working with a lower powered or older food processor, take the extra time to chop some of the ingredients into smaller pieces.
You want a creamy salsa, not a fluffy salsa. Leave the vegetable foam to the Michelin star hopefuls.
The recipe calls for blending some pepitas into the salsa and garnishing with whole pepitas. If you’d like even more texture, feel free to leave the pepitas out of the blending stage.
You can also add things like diced mango, pineapple, or watermelon as a garnish for a pop of color and sweetness. And why not add some crumbled queso fresco or cotija cheese while you’re at it?
What to Serve with Mexican Avocado Salsa
I’m sure you don’t need my help coming up with ways to serve salsa, but I figured I’d leave you with some of my favorite recipes that would go great with this salsa verde.
- Leftover Mexican Chicken Air Fryer Quesadilla
- Al Pastor Style Ground Pork Tacos
- Shredded Mexican Chicken Thighs
- Mexican-Style Grilled or Smoked Chicken
- Weeknight Steak Tacos
- Traeger Stuffed Poblano Peppers
- Mexican Chuck Roast Tacos
Whether you pair your avocado salsa with one of the recipes above, straight up with tortilla chips, or come up with something super unique, I’d love to hear about it. Let me know how yours turns out in a recipe review or comment below. I’m happy to answer any questions you might have about ingredients or anything else in the comments as well.
- 2 medium Avocados, halved
- 6 Tomatillos, quartered
- 2 Jalapeño Peppers, seeds and membranes removed
- 2 Serrano Peppers, seeds and membranes removed
- 1-2 Garlic Cloves, peeled
- 2 Scallions, greens only
- 1-2 handfuls Cilantro
- Juice of 2 small Limes
- 2 Tablespoons Apple Cider Vinegar
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Ground Cumin
- 1/2 cup (60g) Pepitas, divided
- Add everything but 1/4 cup pumpkin seeds (for garnish) to a food processor and blend on low to medium speed for 3-5 minutes until you reach your desired consistency. Avoid blending on high speeds or you will whip too much air into the salsa.
- Salt to taste and serve with the reserved pepitas. (See notes for additional garnishing ideas.)
If you're working with a lower powered food processor or blender, you may want to roughly chop all your veg before blending.
I added about 1 extra teaspoon of salt at the end. If you over salt, add extra lime juice or apple cider vinegar to balance the salsa.
Tomatillos are different from green tomatoes. They are more sour and tart than green tomatoes. Some describe the flavor profile as an herby green apple. If you're having trouble locating tomatillos, green tomatoes work as a substitute, but you may want to increase the acidity of your salsa with more lime juice or vinegar.
Some prefer tomatillos grilled or cooked in salsas. If you have a smoker, I highly recommend my smoked salsa verde.
To add sweetness (and make your salsa look even more beautiful), consider adding diced fruits like mango, pineapple, melon, or ripe tomatoes.
Queso fresco or cotija cheese can add some saltiness and texture to your salsa.
Nutrition Information:Yield: 10 Serving Size: 1/4 cup (60g)
Amount Per Serving: Calories: 90Total Fat: 9gCarbohydrates: 6gProtein: 4g