Creamy avocado meets tart tomatillos and spicy jalapeños in this luscious green salsa that's like guacamole's more sophisticated cousin. It brings rich, velvety texture with bright acidity and heat that doesn't overpower.←Back to Taco Topping Recipes
4 whole tomatillos, husked and quartered
1 whole jalapeño pepper, seeded
0.25 cup white onion, roughly chopped
1 whole garlic clove
1 whole ripe avocado, pitted and peeled
0.5 cup fresh cilantro, stems and leaves
3 tbsp fresh lime juice
1 tsp kosher salt
In a blender or food processor, pulse the tomatillos, jalapeño, onion, and garlic until roughly chopped.
Add the avocado, cilantro, lime juice, and salt, then blend until smooth but still slightly chunky.
Taste and adjust—add more lime juice for tang or salt for depth as needed.
Use immediately or press plastic wrap directly onto the surface to prevent browning.
Give it a final stir before serving to redistribute any separated liquid.
Chef's Notes
This is not guacamole. It's guacamole's more sophisticated, sauce-like cousin that went to culinary school and learned to drizzle. The tomatillos add bright acidity that guac doesn't have, and the blending creates a pourable consistency that works differently on a taco. Use raw tomatillos here, not roasted; you want that bright, tangy punch rather than smoky depth. Peel off the papery husks and rinse them well to remove the sticky residue. Use slightly underripe avocados (firm enough to dice but not hard) because they hold up better in the blender and won't turn the whole thing into baby food. Fully ripe avocados work if that's what you have, but the texture will be looser. The lime juice serves double duty: flavor and oxidation prevention. Add it immediately after blending to keep that vivid green color. For storage, press plastic wrap directly onto the surface of the salsa to create an airtight seal; any air exposure will turn the top brown within hours. Include the cilantro stems when blending; they carry more flavor than the leaves and disappear into the sauce anyway. This salsa is best the day it's made but will hold for a day if stored properly with that plastic wrap barrier.
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