Ultimate Creamy Tomatillo Avocado Salsa: Your Quick & Easy Homemade Recipe
Get ready to elevate your snack game with this incredibly fresh and vibrant **Tomatillo Onion Avocado Salsa**. Ready in just minutes with the help of a food processor, this refreshingly zesty dip is an absolute game-changer. Whether you’re craving a robust dip for your favorite tortilla chips or a bright, tangy drizzle to complement your tacos, burritos, or grilled proteins, this homemade salsa delivers a burst of flavor that will keep you coming back for more. Its unique creamy texture, thanks to the avocado, sets it apart from traditional salsas, offering a smooth, satisfying experience that’s both invigorating and comforting.
Why This Creamy Tomatillo Avocado Salsa is a Must-Try for Any Occasion
This recipe isn’t just another salsa; it’s a testament to how simple, fresh ingredients can come together to create something truly extraordinary. A generous scoopful of this homemade tomatillo onion avocado salsa delivers a delightful symphony of flavors and textures that tantalize the palate. The secret to its undeniable appeal lies in the harmonious blend of vibrant, crisp ingredients that are swiftly processed into perfection. Tangy tomatillos, pungent onion, rich avocado, fiery serrano chiles, bright lime juice, and aromatic cilantro are the undeniable stars, culminating in a fresh, flavorful, and incredibly versatile dip.
While technically a variety of salsa verde, this particular recipe distinguishes itself by the brilliant inclusion of fresh avocado. This creamy addition transforms the classic green salsa into something truly special, imparting a subtle velvety texture and a welcome bit of structure to the mix. The avocado not only mellows the inherent tartness of the tomatillos but also adds a luxurious richness and a satisfying mouthfeel, making this dip incredibly smooth and substantial. You might hear it affectionately referred to as creamy salsa verde or avocado salsa verde, names that perfectly capture its unique character. It’s an ideal choice for those who love the zesty kick of tomatillos but crave a smoother, more substantial salsa experience that’s also packed with healthy fats.
The beauty of using a food processor for this creamy tomatillo avocado salsa cannot be overstated. It transforms raw, fresh produce into a magnificent dip in a matter of minutes, drastically cutting down on prep time. This efficiency means you can whip up a batch of this delicious dip for an impromptu gathering, a last-minute taco night, or simply to satisfy a sudden craving for something fresh and flavorful. The ease of preparation, combined with the incredibly fresh and balanced taste, makes this creamy tomatillo avocado salsa a go-to recipe for any occasion. It’s naturally gluten-free, vegan-friendly, and can be easily adjusted to suit various dietary preferences and spice tolerances.
Fresh Ingredients for Your Perfect Homemade Tomatillo Avocado Salsa
Crafting exceptional salsa begins with selecting the freshest, highest quality ingredients. Every component in this creamy tomatillo avocado salsa plays a vital role in creating its balanced flavor profile and irresistible texture. While the full list of precise measurements and detailed instructions can be found in the printable recipe card at the end of this post, here’s an overview of the key components you’ll need to create this vibrant dip. Gathering your ingredients before you start is key to a smooth and quick preparation process.
Ingredient Spotlight & Expert Substitutions for Your Zesty Salsa
Understanding each ingredient not only helps in making the best choices at the grocery store but also empowers you to confidently make substitutions if needed. Here’s a deeper dive into the essential components of our delicious tomatillo avocado salsa, along with tips for selection and swaps:
- TOMATILLOS: These vibrant green fruits are the heart of any salsa verde. They may resemble green tomatoes but are actually part of the nightshade family with a distinct tangy, slightly acidic, and citrusy flavor. This tanginess is the perfect counterpoint to the creamy avocado. When choosing tomatillos, look for ones that are firm to the touch with tight, papery husks that completely cover the fruit. Avoid any that are soft, shriveled, or have damaged husks. Before using, remember to peel off the husk and thoroughly rinse the sticky residue from the surface. While this recipe uses raw tomatillos for a bright, fresh flavor, roasting them beforehand can add a deeper, smoky, and slightly sweeter complexity to your salsa.
- AVOCADO: The key ingredient that transforms this salsa into its signature creamy, velvety form. Ripe avocados provide a rich, smooth texture and help to balance the vibrant acidity of the tomatillos. Select avocados that yield slightly to gentle pressure when squeezed lightly in your palm. If an avocado is too firm, it won’t blend smoothly; if it’s too soft, it might be overripe and bruised. The healthy fats in avocado contribute to the satisfying mouthfeel and also add a nutritional boost.
- CHILE – Serrano Chiles: These small, potent peppers are responsible for the delightful kick of heat in your salsa. Serranos are generally hotter than jalapeños, delivering a sharp, clean spice. For maximum heat, leave the seeds and the white pith intact, as these contain the capsaicin responsible for the spice. If you prefer a milder salsa, carefully remove the seeds and pith using a small spoon or knife. Always wear gloves when handling chiles to avoid skin irritation, and be sure to wash your hands thoroughly afterward. If serranos are too spicy for your preference or hard to find, a fresh jalapeño is an excellent substitute, offering a milder but still vibrant zip. For an even milder option, consider using a portion of an Anaheim pepper.
- ONION – Red Onion: We recommend red onion for its slightly sweeter, less pungent flavor when raw, and its beautiful color contribution to the salsa. However, this recipe is flexible, and you can easily substitute with white or yellow onion if that’s what you have on hand. If using white or yellow onion and you find their raw flavor too strong, a helpful trick is to rinse the pulsed onion under cold water after chopping; this mellows their bite significantly.
- LIME JUICE: Freshly squeezed lime juice is absolutely paramount for this salsa. Its bright acidity not only cuts through the richness of the avocado and enhances the tangy notes of the tomatillos but also acts as a natural antioxidant, helping to keep the avocado from browning too quickly. You’ll typically need one medium-sized lime to yield about 2 tablespoons of juice, but it’s always wise to have an extra on hand, as juice content can vary significantly between limes. To maximize juice yield, roll the lime firmly on your countertop for a few seconds before cutting and squeezing.
- CILANTRO: Fresh cilantro adds an essential herbaceous, bright, and slightly citrusy note that is characteristic of authentic Mexican cuisine. Use loosely packed fresh leaves for the best flavor; avoid any wilted or yellowed bunches. While cilantro is a beloved herb for many, if you are among those who find it tastes like soap (due to a genetic predisposition), fresh parsley or a combination of parsley and a tiny bit of mint can offer a different, but still pleasant, aromatic quality.
- SALT: A fundamental seasoning that brings all the flavors together and enhances the natural taste of each ingredient. Start with the recommended amount and always taste before adding more. You can use fine sea salt or kosher salt.
- HOT PEPPER SAUCE: A small amount of your favorite hot pepper sauce is optional but can be used to amplify the overall heat and add another layer of depth to the salsa. Choose a sauce that complements the fresh flavors, or omit it if you prefer to rely solely on the chiles for heat.
How to Craft Your Delicious & Easy Tomatillo Onion Avocado Salsa
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
Making this creamy tomatillo avocado salsa is incredibly straightforward and fast, largely thanks to the efficiency of a food processor. Follow these simple steps to achieve a perfectly textured and flavorful dip that’s ready to enjoy in minutes:
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Prepare and Rinse the Onion: Begin by placing the quartered red onion into your food processor. Pulse the onion about 10 times until it reaches a chunky, finely diced consistency. The goal here is to evenly chop the onion without turning it into a watery purée. Once chopped, transfer the onion to a fine-mesh strainer and rinse it thoroughly under cold running water. This crucial step significantly helps to mellow the sharp, pungent flavor of the raw onion, ensuring it complements rather than overwhelms the other delicate flavors in the salsa. Drain the rinsed onion very well, pressing out any excess water to prevent your salsa from becoming watery, and then return it to the food processor bowl.
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Combine and Process Remaining Ingredients for Desired Texture: Now, add the rest of your prepared ingredients to the food processor with the rinsed onion. This includes the husked and quartered tomatillos, the peeled and halved ripe avocado, the serrano chile (remembering to adjust based on your desired spice level), fresh cilantro leaves, freshly squeezed lime juice, salt, and hot pepper sauce. Pulse the mixture until you achieve your desired texture. This typically takes around 20 pulses, but it can vary based on your food processor and preference. Be sure to stop periodically to scrape down the sides of the food processor bowl with a spatula. This ensures all ingredients are evenly incorporated and processed. Avoid over-processing, as you want a vibrant, slightly chunky salsa with a creamy consistency, not a completely smooth purée. Once you reach your preferred texture, give the salsa a taste and adjust any seasonings as needed. You might want to add a pinch more salt, a splash more lime juice for brightness, or extra hot sauce for more kick.
Frequently Asked Questions & Expert Tips for Perfect Tomatillo Avocado Salsa
Here are some common questions and invaluable tips to ensure your tomatillo onion avocado salsa turns out perfect every time and stays delicious:
To maintain its freshness and vibrant flavor, store the salsa in an air-tight container in the refrigerator for up to 3 days. While this salsa is truly at its best when served fresh, it will still be delicious after a few days. Don’t be alarmed if the avocado starts to brown slightly on the surface; this is a natural oxidation process and is perfectly harmless. The lime juice helps to slow this, but it can still occur. To minimize browning even further, you can press a piece of plastic wrap directly onto the surface of the salsa, ensuring no air is trapped, before sealing the container. Serve it chilled, or let it rest at room temperature for about 15-20 minutes before serving to allow the flavors to open up fully.
While the unparalleled freshness of tomatillo onion avocado salsa shines brightest when served immediately after preparation, you can certainly prepare it a couple of hours in advance. Store it in an airtight container in the refrigerator until you’re ready to serve. For best results, avoid making it more than a day ahead, as the texture and vibrant green color of the avocado may begin to degrade over longer periods, even with the protective lime juice. Always stir well before serving if made ahead.
The spice level of your salsa is entirely customizable to your preference! For a hotter salsa, you can add an additional serrano chile, or simply leave all the seeds and white pith in the chile you use, as this is where most of the capsaicin (the heat compound) resides. If you prefer a milder salsa, make sure to carefully remove all seeds and pith from the serrano chile. For an even gentler approach, substitute the serrano with a jalapeño pepper, or use only half of a jalapeño. Always taste and adjust as you go, adding a little extra hot sauce at the end if you need more kick!
While this specific recipe calls for raw tomatillos to achieve a bright, zesty, and incredibly fresh flavor, you can absolutely roast them for a deeper, smoky, and slightly sweeter profile. To roast, simply remove the husks, rinse the tomatillos, and toss them with a little olive oil. Roast on a baking sheet at 400°F (200°C) for 15-20 minutes, or until softened and slightly charred. Let them cool completely before adding them to the food processor with the other ingredients. This will give your avocado salsa verde a different, but equally delicious, dimension.
No food processor? No problem! While it makes the process incredibly quick and easy, you can still make this fresh salsa by hand. Finely mince the onion, tomatillos, serrano chile, and cilantro. For the avocado, mash it with a fork until smooth, or finely dice it if you prefer a chunkier texture throughout. Then, combine all ingredients in a bowl and stir well to ensure everything is evenly distributed. It will require a bit more effort and chopping, but the delicious homemade results are absolutely worth it!
Freezing is generally not recommended for salsas containing fresh avocado. The avocado’s texture can change significantly after thawing, becoming watery and mushy, and its color may also degrade, losing its vibrant green hue. This salsa is truly best enjoyed fresh or within a few days of refrigeration.
Delightful Ways to Serve Your Creamy Tomatillo Avocado Salsa
The versatility of this creamy tomatillo onion avocado salsa is truly remarkable. While it’s undeniably perfect for classic salsa applications, its unique flavor and texture open up a world of culinary possibilities, making it a fantastic addition to almost any meal. Here are some delightful suggestions to enjoy this vibrant dip:
- Classic Dipping with Tortilla Chips: The most obvious and perhaps most satisfying way to enjoy this salsa is with a generous bowl of crispy tortilla chips. Its creamy consistency, zesty flavor, and subtle heat make it an irresistible appetizer for any gathering, from casual summer barbecues to festive game day parties. Choose sturdy chips to handle the creamy texture!
- Taco & Burrito Topping: Drizzle a generous amount of this refreshing salsa over your favorite tacos. Whether you’re making savory chicken, seasoned ground beef, tender pork carnitas, or flavorful vegetarian tacos, the bright and tangy notes will add an incredible layer of flavor and moisture. It’s also phenomenal spooned into homemade burritos, hearty burrito bowls, or spread inside quesadillas, adding a fresh burst of flavor that complements rich fillings beautifully.
- Elevate Grilled Meats and Seafood: This salsa is an excellent accompaniment to grilled chicken, flaky white fish (like cod or tilapia), succulent steak, or shrimp. Its acidity and freshness cut through the richness of grilled proteins, creating a perfectly balanced and flavorful meal, especially during warmer months.
- Fantastic with Eggs: A spoonful of this vibrant salsa can transform scrambled eggs, omelets, huevos rancheros, or breakfast burritos into a vibrant, flavorful start to your day. It adds a fresh, zesty kick that wakes up the palate.
- Salads and Grain Bowls: For a healthy and flavorful addition, mix a small amount into salad dressings or use it as a chunky, flavorful topper for a simple green salad or a hearty grain bowl. It instantly adds a delicious Mexican-inspired twist and creamy texture.
- Unique Appetizer Spreads: Beyond chips, consider serving this salsa as part of a larger appetizer spread with crisp crudités (such as carrot sticks, celery, or bell pepper strips), jicama sticks, or even as a flavorful spread on mini tostadas or corn chip scoops. It’s an easy party appetizer that requires minimal effort but delivers maximum impact and flavor.
No matter how you choose to enjoy it, this homemade tomatillo avocado salsa is guaranteed to bring a fresh, zesty, and creamy delight to your table!
Explore More Delicious Homemade Salsa Recipes
If you’ve fallen in love with the vibrant flavors of fresh salsa and enjoyed making this creamy tomatillo avocado version, there are many other exciting variations to explore. Each offers a unique flavor profile perfect for different occasions and dishes, ensuring you always have the perfect dip or topping on hand. Here are some more delicious salsa recipes to inspire your culinary adventures:
- Classic Salsa Verde – For those who love the traditional tangy green salsa without the avocado creaminess, perfect for enchiladas or chilaquiles.
- Salsa Fresca (Pico de Gallo) – A vibrant, chunky, and incredibly fresh salsa made with diced tomatoes, onions, jalapeños, and cilantro, ideal for almost anything.
- Sweet and Zesty Mango Salsa – A tropical twist with sweet mango, red onion, and cilantro, perfect with grilled fish or chicken, offering a delightful balance of sweet and savory.
- Restaurant Style Salsa – Achieve that perfect balance of smooth consistency and rich flavor found in your favorite Mexican restaurants, easily made using canned tomatoes for year-round enjoyment.
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Tomatillo Onion Avocado Salsa
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ½ cup red onion quartered
- 1 pound tomatillos husked, rinsed and quartered
- 1 avocado peeled, pitted and halved
- 1 serrano chile
- 1 cup loosely packed fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon salt
- ¼ teaspoon hot pepper sauce
Things You’ll Need
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Food processor or blender
Before You Begin
- Choose tomatillos that feel firm with husks that completely cover the exterior.
- Serrano chiles add a nice punch of heat. Leave the seeds and pith intact for the most heat, or remove them for a milder salsa. If preferred, you can substitute with jalapeño which isn’t as spicy but still offers a little zip.
- We use red onion, but you can easily substitute it with white or yellow. If using white or yellow onion and you find their raw flavor too strong, a quick soak in cold water for 10-15 minutes after chopping can help mellow their bite.
- You will need 1 lime to yield 2 tablespoons, but you may want to grab 2 to be safe as each lime varies in its juice content. Fresh is best; roll limes on the counter before juicing for maximum yield.
Instructions
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In a food processor, pulse the onion until chunky, about 10 times. Transfer the pulsed onion to a strainer and rinse thoroughly with cold water to mellow its flavor. Drain well, pressing out excess water, and return to the food processor.
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Add the remaining ingredients (husked and quartered tomatillos, peeled and halved avocado, serrano chile, fresh cilantro leaves, freshly squeezed lime juice, salt, and hot pepper sauce) to the food processor. Pulse until you achieve your desired texture—around 20 pulses, stopping occasionally to scrape down the sides of the bowl to ensure even blending. Taste and adjust seasonings as needed.
Expert Tips & FAQs
- Leftovers: Store the salsa in an air-tight container in the refrigerator for up to 3 days. While best fresh, it will still be good. Avocado browning is natural; pressing plastic wrap directly onto the surface helps slow it. Serve chilled or allow to sit at room temperature for a bit before enjoying.
- Make Ahead: This salsa is best enjoyed fresh, but it can be prepared a few hours in advance and stored in the refrigerator until ready to serve.
- Spice Adjustment: For more heat, leave the seeds and pith in the serrano chile, or add an extra one. For less heat, remove them, or use a milder pepper like jalapeño.
- Texture: Pulse fewer times for a chunkier salsa, or more times for a smoother consistency. Be careful not to over-process into a purée.
- No Food Processor? Mince all ingredients finely by hand and mash the avocado before combining for a still-delicious homemade salsa.
- Roasting Tomatillos: For a smokier, deeper flavor, you can roast the tomatillos before blending. Toss them with a little olive oil and roast at 400°F (200°C) until softened and slightly charred, then cool before use.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on August 24, 2011 and has since been updated with new photos and expert tips.
Excerpted from 650 Best Food Processor Recipes by George Geary and Judith Finlayson © 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.