Avocado salsa is the perfect blend of creamy avocados and spicy peppers. Make this recipe for a tasty snack or to add extra flavor to your meal!
OK, so who else loves a good guacamole? Well this dip is taking that up a notch and I advise making double as it goes fast! Creamy, spicy and made in no time, your guests will be asking you for the recipe.
How to make avocado salsa
INGREDIENTS & SUBSTITUTIONS
- Serrano chiles – substitute with fresh jalapeños to make this less spicy
- Garlic – fresh cloves are preferred, or you can use 1 ½ teaspoons minced
- Onion – this would also taste great with red onion
- Cilantro – you can leave this out if you’d prefer
PREPPING THE INGREDIENTS
Remove the pit and skin from the avocados and chop the onion and cilantro if you’ll be adding that at the end.
Blanching the tomatillos and serrano chiles softens the thick skin and brings out more of the flavors. It also makes it easier to blend them for this avocado salsa recipe.
How to cut and peel an avocado
- Use a sharp knife to cut the avocado around the large seed in the center. Separate the two halves.
- Gently tap the pit with the sharp end of the knife to “grab” it. Then turn the knife to release the pit and remove it from the green flesh. You can also remove it with a spoon if that feels safer.
- Now you can either peel the skin off with your fingers, or you can use a spoon to scoop out the avocado. Since it’s getting blended for this recipe, it doesn’t matter if it gets a little messy.
How to blanch tomatillos and peppers
- Remove the husks from the tomatillos and the stems from the serrano chiles. Then, add them to a saucepan and cover with water.
- Boil for 2-3 minutes, then remove from the pan.
- Normally, you would plunge them into an ice bath, but we’ll be skipping this step. Leave the water in the saucepan to use for later.
Putting it all together
Now it’s time to make the salsa guacamole.
Blend together the cooked tomatillos, chiles, and garlic in a food processor until just combined.
Next, add the avocado and pulse again until it all comes together.
If you want a smoother dip, add a little bit of the cooking water and blend it longer until it’s the texture you like.
Serve warm with tortilla chips, or chill first for about 30 minutes if you prefer. Top with the chopped onion and cilantro for extra flavor and texture.
Storing avocado salsa
You can keep this in the refrigerator for 1 to 2 days, but it’s best when eaten right away.
Store in an airtight container and squeeze some lime juice over the top to keep the avocado from browning too quickly.
Other uses for salsa guacamole
MORE DIP RECIPES TO TRY
- Simple Guacamole Recipe
- Pico de Gallo
- Tomatillo Salsa Verde
- Tex Mex Hot Corn Dip
- Southwest Cowboy Caviar
Watch how to make this avocado salsa recipe below!
- 3 avocados remove pits and skin
- 6 tomatillos husks removed
- 2 serrano chiles stems removed, chopped (See Note 1)
- 3 garlic cloves
- 1/2 tsp salt
- 1 small white onion diced
- 1/4 cup cilantro chopped
- In a medium saucepan add the tomatillos and chiles and cover with water. Bring to the boil and cook 2-3 minutes. Carefully place tomatillos and chiles in a food processor, reserving water.
- Pulse together the cooked tomatillos, chiles and garlic until blended. Add the avocado and pulse until blended. Add a little of the cooking liquid to thin to a salsa consistency. Taste and season with salt.
- At this stage the avocado salsa will be warm, if you prefer, chill for 30 minutes.
- Place in a serving bowl and top with diced onion and chopped cilantro. Serve with limes (optional) to squeeze on top and tortilla chips.
- Feel free to substitute fresh jalapeños for the Serrano chiles for less heat.