This Cilantro-Lime Avocado Salsa is creamy, bright, and just a little tangy like guacamole and salsa verde had the best possible baby. Roasted tomatillos, jalapeño, cilantro, and lime blend with ripe avocado and crema mexicana for a smooth, flavor-packed sauce that’s perfect for chips, tacos, grilled meats, or drizzling over your favorite bowls.
Ingredients
- 6 tomatillos, husked and rinsed
- 1 jalapeño (optional, adjust to taste)
- 2 ripe avocados
- A handful of fresh cilantro (about 1/2 cup, loosely packed)
- 1/2 cup crema mexicana (or sour cream as a substitute)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 tablespoon chicken bouillon powder
- 1 tablespoon salt (or to taste)
- Juice of 2 limes (about 1/4 cup)
- 1/4 white onion, roughly chopped
Instructions
- 1. Roast the tomatillos and jalapeño: Place the tomatillos and jalapeño on a dry skillet or griddle over medium heat. Cook, turning occasionally, until the tomatillos are slightly charred, softened, and release some juices, about 5–7 minutes. The jalapeño should have blistered skin. Remove from heat and let cool slightly.
- 2. Prep the vegetables: While the tomatillos cool, roughly chop the white onion and mince the garlic if not already minced. Halve the avocados, remove the pits, and scoop the flesh into a bowl for later.
- 3. Blend the base: In a blender or food processor, add the roasted tomatillos, jalapeño (stem removed; seeds left in or removed depending on your heat preference), white onion, minced garlic, chicken bouillon powder, and salt. Blend until the mixture is smooth and well combined.
- 4. Add avocado and cilantro: Add the avocado flesh and fresh cilantro to the blender. Blend again until completely smooth and creamy, scraping down the sides if needed.
- 5. Incorporate crema and lime juice: Pour in the crema mexicana and the juice of 2 limes. Blend until fully incorporated and silky. Taste and adjust seasoning, adding more salt, lime juice, or a bit more crema to balance the flavors as desired.
- 6. Adjust consistency: If you prefer a thinner salsa, blend in 1–2 tablespoons of water, additional lime juice, or a splash more crema until it reaches your ideal pouring or dipping consistency.
- 7. Chill and serve: Transfer the salsa to a serving bowl. For the best flavor, chill for about 30 minutes to let the flavors meld, or serve immediately if you can’t wait. Enjoy with tortilla chips, spooned over tacos, drizzled on grilled meats, or as a creamy topping for burrito bowls and salads.
- 8. Store leftovers: Store any leftover salsa in an airtight container in the refrigerator for up to 2–3 days. Press a piece of plastic wrap directly onto the surface before sealing to minimize browning from the avocado.
Variation
- 1. Extra-Spicy Avocado Salsa: Add a second jalapeño or swap in a serrano pepper. Leave the seeds and membranes intact for more heat, and finish with a pinch of cayenne if you like it fiery.
- 2. Dairy-Free Version: Replace the crema mexicana with an equal amount of unsweetened plain yogurt-style dairy-free alternative, or use extra avocado plus a splash of water for creaminess without dairy.
- 3. Chunky Avocado Salsa: Reserve one avocado and a small handful of chopped tomatillos. Blend everything else smooth, then dice the reserved avocado and tomatillos and fold them in for a chunky, spoonable texture.
Cooking Notes
- If your tomatillos are very tart, you may want to start with a little less lime juice and add more to taste at the end.
- Let the roasted tomatillos cool slightly before blending to avoid building up too much steam in the blender jar.
- If the salsa tastes flat, it usually needs a pinch more salt or a squeeze more lime to brighten it up.
Serving Suggestions
- Serve as a dip with warm tortilla chips for a party-friendly appetizer or game day snack.
- Spoon over tacos, burritos, quesadillas, or nachos as a cool, creamy contrast to spicy fillings.
- Use as a sauce for grilled chicken, steak, shrimp, or roasted vegetables, or drizzle over rice and bean bowls.
Tips
- Use ripe but not overly soft avocados for the creamiest texture and freshest flavor.
- If you’re sensitive to heat, start with half the jalapeño, taste, and add more as needed.
- To keep the salsa greener for longer, press plastic wrap directly onto the surface and store it cold; a tiny extra squeeze of lime also helps slow browning.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
Nutritional Information (Per Serving)
- Calories: 80
- Protein: 1 g
- Sodium: 380 mg
Frequently Asked Questions
- Can I use canned tomatillos instead of fresh?
-answer Yes. Drain canned tomatillos well and skip the roasting step, though you’ll miss a bit of the smoky flavor. You may need slightly less salt since canned products can be saltier. - How spicy is this salsa?
-answer The heat level depends on the jalapeño and whether you include the seeds and membranes. Without seeds, it’s usually mild to medium; with seeds or extra peppers, it can be quite spicy. - Can I make this salsa ahead of time?
-answer You can make it a few hours in advance or up to 1 day ahead. Store in an airtight container with plastic wrap pressed directly on the surface to reduce browning from the avocado. - What can I use instead of crema mexicana?
-answer Sour cream, plain Greek yogurt, or a mild unsweetened dairy-free yogurt (for a dairy-free option) all work well. Adjust thickness with a splash of water or lime juice if needed.
Conclusion
This Cilantro-Lime Avocado Salsa is a fresh, creamy upgrade to your usual salsa lineup silky from ripe avocado, bright with lime, and layered with roasted tomatillo flavor. It comes together in minutes, yet feels special enough for tacos nights, parties, and cookouts. Keep a batch in the fridge and you’ll find yourself spooning it over just about everything.
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Cilantro-Lime Avocado Salsa
- Total Time: 22 minutes
- Yield: About 2 1/2 cups (8–10 servings) 1x
- Diet: Gluten-Free, Vegetarian (contains dairy)
Description
This Cilantro-Lime Avocado Salsa is creamy, bright, and just a little tangy like guacamole and salsa verde had the best possible baby. Roasted tomatillos, jalapeño, cilantro, and lime blend with ripe avocado and crema mexicana for a smooth, flavor-packed sauce that’s perfect for chips, tacos, grilled meats, or drizzling over your favorite bowls.
Ingredients
Scale
- 6 tomatillos, husked and rinsed
- 1 jalapeño (optional, adjust to taste)
- 2 ripe avocados
- A handful of fresh cilantro (about 1/2 cup, loosely packed)
- 1/2 cup crema mexicana (or sour cream as a substitute)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 tablespoon chicken bouillon powder
- 1 tablespoon salt (or to taste)
- Juice of 2 limes (about 1/4 cup)
- 1/4 white onion, roughly chopped
Instructions
- 1. Roast the tomatillos and jalapeño: Place the tomatillos and jalapeño on a dry skillet or griddle over medium heat. Cook, turning occasionally, until the tomatillos are slightly charred, softened, and release some juices, about 5–7 minutes. The jalapeño should have blistered skin. Remove from heat and let cool slightly.
- 2. Prep the vegetables: While the tomatillos cool, roughly chop the white onion and mince the garlic if not already minced. Halve the avocados, remove the pits, and scoop the flesh into a bowl for later.
- 3. Blend the base: In a blender or food processor, add the roasted tomatillos, jalapeño (stem removed; seeds left in or removed depending on your heat preference), white onion, minced garlic, chicken bouillon powder, and salt. Blend until the mixture is smooth and well combined.
- 4. Add avocado and cilantro: Add the avocado flesh and fresh cilantro to the blender. Blend again until completely smooth and creamy, scraping down the sides if needed.
- 5. Incorporate crema and lime juice: Pour in the crema mexicana and the juice of 2 limes. Blend until fully incorporated and silky. Taste and adjust seasoning, adding more salt, lime juice, or a bit more crema to balance the flavors as desired.
- 6. Adjust consistency: If you prefer a thinner salsa, blend in 1–2 tablespoons of water, additional lime juice, or a splash more crema until it reaches your ideal pouring or dipping consistency.
- 7. Chill and serve: Transfer the salsa to a serving bowl. For the best flavor, chill for about 30 minutes to let the flavors meld, or serve immediately if you can’t wait. Enjoy with tortilla chips, spooned over tacos, drizzled on grilled meats, or as a creamy topping for burrito bowls and salads.
- 8. Store leftovers: Store any leftover salsa in an airtight container in the refrigerator for up to 2–3 days. Press a piece of plastic wrap directly onto the surface before sealing to minimize browning from the avocado.
Notes
- The jalapeño is optional; remove the seeds and membrane for mild heat, or leave some in for extra kick.
- Roasting the tomatillos and jalapeño adds a subtle smoky depth that makes this salsa taste restaurant-quality.
- Because of the avocado, this salsa is best enjoyed fresh or within a day or two; its color may darken slightly over time, but it will still taste good.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Sauce, Dip, Condiment
- Method: Stovetop, Blended
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: About 1/4 cup
- Calories: 80
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 5 mg
Keywords: cilantro lime avocado salsa, creamy salsa verde, tomatillo avocado sauce, taco topping, dip for chips, Mexican crema salsa
