Drizzle Avocado Salsa is often served on Mexican foods like tacos, burritos, taquitos, or served with tortilla chips as a dip. Many people call it Taco Sauce, Salsa de Aguacate, or green sauce.
Salsa literally translates to the word sauce. This recipe cooks the vegetables over high heat, which adds an amazing depth of flavor and reduces the bite of the raw onions and chile pepper heat. The tomatillos and avocado add creamy green gorgeousness.
Dip tacos, burritos, or taquitos into it, pour on a taco salad or scoop it up with a chip.
Taqueria Mexican taco shops in Southern California often serve a variety of salsas on the side, and when offered this is my “go-to fave”. But honestly, it isn’t that easy to find in stores, so I decided to make avocado taco sauce at home.
- 1 large ripe avocado (peeled and pit removed)
- 4 large tomatillos (husked, washed, cut in half)
- 1 small onion (white onion cut into quarter pieces)
- 2 cloves garlic
- ½ jalapeño or serrano chile (seeded and stemmed)
- ½ teaspoon kosher salt
- ½ of a fresh lime juice
- ¼ cup fresh cilantro leaves (½ of a bunch)
- In a heavy skillet or cast iron pan, saute the tomatillos, onion, garlic, jalapeno, or serrano chiles over medium-high heat for 5-8 minutes until nicely golden brown marks appear.
- Add all the veggies, avocado, salt, and lime juice (except cilantro) to a high-speed blender or food processor. Blend or pulse until completely smooth and combined will be a creamy smooth texture.
- Scrape down the sides. Add cilantro leaves last, and blend quickly.
- Store in the fridge for up to 5 days in a sealed mason jar.
Ingredients
- 1 large ripe avocado peeled and pit removed
- 12 large tomatillos husked, washed, cut in half
- 1 small white onion cut into quarter pieces
- 2 cloves garlic
- ½ whole jalapeno/serrano chile seeded and stemmed
- ½ teaspoon sea salt
- ½ whole lime juice only
- ¼ cup cilantro leaves ½ of bunch – add at very end
Instructions
- In a heavy skillet or cast iron pan, saute the tomatillos, onion, garlic, jalapeno/serrano chiles over medium-high heat for 5-8 minutes until nice golden brown marks appear.
- Add all the veggies, avocado, salt, and lime juice (except cilantro) to a high-speed blender or food processor. Blend or pulse until completely smooth and combined will be a creamy smooth texture.
- Scrape down the sides. Add cilantro leaves last, blend quickly.
- Store in the fridge for up to 5 days in a sealed mason jar or bowl covered with plastic wrap. Pour into a dish and serve with tortilla chips
Lasha