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.
Creamy Avocado Salsa Verde
Ingredients
- 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
Instructions
- 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.)
