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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