This creamy salsa verde is a raw tomatillo salsa that’s super creamy thanks to avocado, full of flavor from fresh cilantro and serrano peppers, and takes less than 10 minutes to make. No cooking, no fuss—blend and you’re ready to dip, drizzle, or spoon it over tacos, sopes, or fried quesadillas.
This salsa is inspired by traditional Mexican recipes where everything is fresh and raw, just as many families in Mexico still make it. It’s simple, tangy, and naturally creamy without any dairy.
Why will you love this recipe?
- Ready in minutes. Perfect for last-minute taco night or when you’re craving something fresh.
- No cooking required. Everything goes straight into the blender.
- Naturally creamy and dairy-free. Avocado gives it that velvety finish.
- Packed with flavor. A little spicy, herby, and full of brightness from raw tomatillos and cilantro.
- Versatile. Use it as a dip, topping, or salad dressing.
Ingredients for creamy tomatillo salsa verde
- Onion. White or yellow onion
- Cilantro also uses stems, which have tons of flavor and magic.
- Avocado. Use ripe but firm avocados. The avocado is the fat in the salsa verde, making it creamy.
- Chile serrano. Use jalapaños if you want it to be less spicy.
- Tomatillos. Choose fresh tomatillos that still have their husk on. They must be firm; if you peel them a little bit and the skin is sticky, it is better. When you get home, peel them and wash them thoroughly.
How to make creamy salsa verde?
- Prep your ingredients: Peel and wash the tomatillos, roughly chop the onion and chiles, and pit the avocado.
- Blend: Add all ingredients to a blender or food processor. Start slow and increase the speed gradually for the creamiest texture.
- Taste and adjust: Add more chile for heat, more onion for bite, or a squeeze of lime for brightness.
Home Cook to Home Cook Tips
- Start small with the onion—some are strong and can take over salsa.
- To make it creamy, Start blending slowly and gradually increase the speed. This trick works for sauces, soups, and smoothies.
- If you don’t have a high-speed blender, just chop the ingredients a little smaller and add a splash of water to help them along.
- Best when fresh: This salsa doesn’t freeze well, but it lasts in the fridge for up to 3 days in an airtight container.
How to use creamy avocado salsa verde?
- Crispy Potato Tacos: The cool, creamy salsa pairs perfectly with the crispy potatoes. Add a spoonful on top, and you’ll have taco shop magic at home.
- 🫓 Sopes: Spread a layer of refried beans, pile on your toppings, and drizzle this salsa verde on top. So good, you’ll want to lick your fingers.
- 🌮 Tostadas: Whether you’re topping with beans, veggies, or a plant-based protein, this green sauce adds brightness and creaminess in every bite.
- 🍳 Mexican Green Beans Scramble: Spoon it over your scramble to add some heat and tang—makes your breakfast feel extra special.
- 💡 Bonus: Use it as a dip for corn tortilla chips, or drizzle it over rice bowls.
Creamy Avocado Salsa Verde
Equipment
Ingredients
- 1 avocado
- 1/4 white onion
- 1 serrano pepper
- 5 tomatillos
- 1/2 bunch of cilantro
- 2 teaspoons Kosher salt
Instructions
- Put all the ingredients in the blender. Blend little by little until it has a creamy consistency.
- Taste for seasoning and adjust if necessary.
Notes
Chop the ingredients into large pieces so that they blend better.
It is better to eat the green sauce immediately, if it is left over, keep it in a tightly closed container and in the refrigerator for three days.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This recipe appeared first on Ale Cooks in May 2021.
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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