This creamy avocado salsa verde recipe is a must for your next family taco night. Use it to top your tacos, burrito bowls, taco salad, flautas, as a salad dressing, or even as a dip for tortilla chips. Perfectly ripe avocados, pickled jalapeños, and fresh cilantro make an easy 5-minute salsa that is better than any store-bought salsa verde.
What Makes This Recipe Great
This recipe is inspired by a traditional avocado salsa that is used as a dip for flautas (taquitos). Usually sour cream is added to it, but I decided to use pickled jalapeño juice instead, making it vegan and dairy-free. It is packed with a bright flavor, a creamy texture, and medium heat.
Avocado: A ripe avocado goes a long way in making this a super creamy salsa. If your avocado is not ripe, you will have a hard time blending the salsa.
Cilantro: Use only fresh cilantro for this recipe, but make sure you wash it really well. I usually cut off some of the stems, but leave most of them on.
Mexican Pickled Jalpeños (Jalapeños en Escabeche): You will need both the pickled jalapeño peppers and the jalapeño pickling liquid. You can either make your own, buy them at your local grocery store, or online. The spice level is up to you, add more or less pickled jalapeños according to taste.
Tomatillo: To make this a tomatillo avocado salsa add one cooked tomatillo. A tomatillo is a type of green tomato native to Mexico, to cook it, remove the papery husks, rinse them, then cook them in boiling water for about 5 minutes or until they soften. If you can't find it fresh, they also sell it canned.
How to Make Creamy Avocado Salsa Verde
- Cut and scoop out the avocado flesh.
2. Add the jalapeño pickling juice.
3. Add pickled jalapeños.
4. Add cilantro.
5. Blend until completely smooth.
6. Dip your flautas!!
Expert Tips and Tricks:
If you want to make this a mild salsa verde omit the jalapeños and use 1/4 cup of jalapeño pickling liquid and 1/4 cup of fresh lime juice.
Serve immediately after blending or serve cold from the fridge.
Store in an airtight container for up to 2 days in the fridge.
This creamy salsa verde, stored in an airtight container will last up to 3 days in the fridge.
More Homemade Salsas to Try
Creamy Salsa Verde For Tacos
- 2 Avocados, large, seed removed, flesh scooped out
- ½ cup Liquid from Mexican Pickled Jalapeños (see note)
- ¼ cup Chopped cilantro
- 1 Pickled jalapeño pepper (optional)
- Blend all the ingredients until smooth.
- Season to taste with salt and pepper.
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.