Salsa de Aguacate – Avocado Salsa

Creamy. Spicy. Irresistible.
This vibrant green salsa blends flame-kissed tomatillos, jalapeños, and garlic with ripe avocado, cilantro, and fresh citrus. It’s bold, smooth, and goes with just about everything.

Ingredients

Sautéed Ingredients:

• ½ small white onion
• 2½ jalapeños
• 3 garlic cloves (whole, peeled)
• 3–4 medium or large tomatillos
• Olive oil (for sautéing)

Blender Ingredients:

• 2 large avocados
• ½ cup water
• Handful of fresh cilantro
• Juice of 1 lemon
• 1 tsp Caldo de Pollo (chicken bouillon powder)
• Salt, to taste

Instructions

1. Sauté the base
In a skillet over medium heat, drizzle a small amount of olive oil. Add the onion, jalapeños, garlic, and tomatillos. Cook, turning occasionally, until the vegetables soften and lightly char — about 8 to 10 minutes. Remove from heat and let cool slightly.

2. Blend it all together
Transfer the sautéed vegetables to a blender. Add the avocado, cilantro, lemon juice, water, Caldo de Pollo, and salt. Blend until silky smooth and vibrant green. Adjust water for thinner consistency if desired.

3. Taste and adjust
Taste the salsa and adjust seasoning as needed — more salt, more lemon, or an extra jalapeño for added heat.

4. Serve
Spoon into a serving bowl and top with a sprinkle of chopped cilantro or a drizzle of olive oil. Serve with tacos, chips, roasted meats, bowls, or as a dressing over vegetables.

Chef’s Tips

• Make it mild: Remove jalapeño seeds or use just 2 peppers for a gentler heat.
• Storage: Best enjoyed fresh, but can be refrigerated up to 3 days with plastic wrap pressed directly onto the surface to prevent browning.
• Versatile pairing: Try it with carne asada, grilled chicken, or as a taco topping.