Salsa de Aguacate
Creamy Avocado Salsa
Raw tomatillos, serrano, and cilantro are blended into a bright green base before ripe avocado is folded in just until creamy, keeping this salsa spoonable rather than pasty.
Salsa de Aguacate
✦ Antes de Empezar
Before you cook
How long will this salsa keep?
Serve it right away for the brightest green color, or press plastic wrap directly against the surface and refrigerate for up to one day — the direct contact keeps air from browning the avocado.
Ingredientes· 9View
Salsa Base
- 2 largeRipe Hass Avocadospitted and scooped
- 4 mediumTomatilloshusked and washed
- 2Serrano Chilesde-stemmed
- 2 clovesGarlicpeeled
- 1/4White Onionroughly chopped
- 1/2 cupFresh Cilantroleaves and stems
- 2 tbspLime Juicefreshly squeezed
- 1 tspSaltor to taste
- 2-3 tbspCold Wateronly if needed to thin
Instrucciones
4 pasosLicúa la base
Blend the base
Blend the tomatillos, serrano, onion, garlic, cilantro, water, lime juice, and salt until smooth.
Añade el aguacate
Add the avocado
Add the avocado and blend only until creamy.
Ajusta la consistencia
Adjust the consistency
Adjust with more water for a spoonable, taco-ready consistency.
Sirve o refrigera
Serve or refrigerate
Serve immediately, or refrigerate with the surface covered for up to one day.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
8" Volcanic Stone Molcajete
Carved from natural basalt stone; crushes garlic, chiles, and roasted tomatoes into silky emulsion.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
✦ Recommended gear reflects genuine kitchen utility standards. Outbound links support our independent culinary archive.