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.Groceries
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