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    Home » Salsas » Spicy and Creamy Avocado Salsa Verde for Tacos

    Spicy and Creamy Avocado Salsa Verde for Tacos

    Published: Jun 23, 2023 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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. 

    creamy homemade salsa verde in a glass bowl

    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.

    creamy tomatillo salsa verde on a blue napkin

    Ingredients

    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

    avocado in blender
    1. Cut and scoop out the avocado flesh. 
    jalapeño pickling juice being poured into blender

    2. Add the jalapeño pickling juice.

    pickled jalapeño added to blender

    3. Add pickled jalapeños.

    Cilantro added to blender

    4. Add cilantro.

    sauce being blended

    5. Blend until completely smooth.

    flauta dipping into creamy salsa verde

    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. 

    creamy homemade salsa verde in a glass bowl

    Serving

    Serve immediately after blending or serve cold from the fridge. 

    Storage

    Store in an airtight container for up to 2 days in the fridge. 

    FAQ

    How long does homemade salsa verde last 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

    • pink radishes and jalapeños pickled
      Jalapeños en Escabeche (Mexican Pickled Vegetables)
    • This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. They are pureed in a molcajete.
      Salsa Molcajeteada
    • five-minute-salsa
      5-Minute Salsa
    • molcajete with salsa with radishes, green onion, avocado and watercress on table
      Watercress and Radish Salsa
    salsa verde in a glass bowl
    Save Recipe Go to Recipe Box
    4.31 from 13 votes

    Creamy Salsa Verde For Tacos

    This spicy and creamy avocado salsa verde is great for dipping flautas or for topping your everyday tacos. It is traditionally served with flautas or taquitos, but it would also make a great addition to some vegan enchiladas.
    Pin Recipe Print Recipe
    Prep Time5 minutes mins
    Total Time5 minutes mins
    Course: Appetizer
    Cuisine: Mexican
    Diet: Vegan
    Servings: 4 (about 1 cup)
    Calories: 167kcal
    Author: Dora S.

    Ingredients

    • 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)
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    Instructions

    • Blend all the ingredients until smooth. 
    • Season to taste with salt and pepper. 

    Notes

    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.
    You can buy Mexican pickled jalapeños at almost any grocery store now. My favorite are La Costeña  or you can make your own.
    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. 

    Nutrition

    Serving: 1cup | Calories: 167kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 354mg | Potassium: 533mg | Fiber: 7g | Sugar: 1g | Vitamin A: 567IU | Vitamin C: 12mg | Calcium: 18mg | Iron: 1mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!

    Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.

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    creamy tomatillo salsa verde on a blue napkin