Avocado Salsa

This easy avocado salsa is a cross between guacamole and a salsa verde and makes a great dip or sauce for tacos, burritos, and more!

Course Appetizer

Cuisine Mexican

Keyword avocado salsa, avocado salsa recipe

Prep Time 10

Total Time 10

Servings people

Calories 9kcal

Author Laura Gummerman

Cost $5

Equipment

1 Blender

Ingredients

1 ripe avocado
2 tomatillos
¼ cup onion
1 clove garlic
½ of a jalapeño add more for more heat
⅓ cup cilantro
¼ teaspoon salt add more to taste
pinch of pepper
juice from one lime
1-2 tablespoons water to blend if needed

Instructions

Remove tomatillo husks and rinse off the sticky layer before roughly chopping it up and adding to your blender.
Add the rest of your ingredients and blend until smooth. Add more salt or lime juice to taste and small bits of water if the consistency is too thick and blend again.
Serve immediately or store in fridge until ready to eat.

Notes

Makes about 1 1/2 cups.

Tips for Storing and Making Avocado Salsa Ahead of Time:

Avocado salsa is best fresh, but it will last 3-4 days in the fridge when stored properly, so you can make it ahead of time if you follow these rules:

Choose an airtight container: Make sure you store it in an airtight container when placing it in the fridge as oxygen is not your friend when it comes to browning avocados.
Use extra lime: Lime helps preserve the salsa, so add a little extra lime than you normally would to help keep it fresh in the fridge.
Cover with plastic wrap: Before adding your lid onto your container, place and press a layer of plastic wrap or wax paper onto the top of the salsa. That creates a barrier between the avocado and the extra air in your container to keep it from oxidizing faster.

Tip: Plan ahead when buying avocados to make avocado salsa. Ripe avocados are not always available in the store when you need them that day, so you may want to buy some unripe ones a few days ahead of time to ensure they are ripe when you need them.

Nutrition