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