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Mexican

Salsa de aguacate (taquería avocado salsa)

Vegetarian

Salsa de aguacate

Raw tomatillos blended with avocado, green chilli, garlic, coriander and lime into a pourable, pale green salsa. It is tangier and looser than guacamole.

Salsa de aguacate (taquería avocado salsa) is a Mexican sauce from Mexico, ready in about 10 minutes and made with tomatillo and avocado. It serves 10 and is rated beginner to cook.

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Prep
10 min
Cook
0 min
Total
10 min
Serves
10
Level
Beginner
Calories
42

Ingredients

10 servings (about 55 g)

Equipment

Method

  1. Step 1

    Husk and rinse the tomatillos (opens in a new tab) and quarter them. Stem the chillies, peel the garlic (opens in a new tab) and chop the onion (opens in a new tab). Halve the avocado (opens in a new tab) and scoop out the flesh.

    An onion being chopped on a board
    How it looks · Photo: Christina & Peter on Pexels

  2. Step 2

    Blend the tomatillos (opens in a new tab), chilli, garlic (opens in a new tab), onion (opens in a new tab), salt and water for 1 minute until liquid.

  3. Step 3

    Add the avocado (opens in a new tab), coriander and lime juice (opens in a new tab) and blend for 30–60 seconds until smooth, pale green and pourable, like thin yoghurt. Add a splash more water if it is too thick.

  4. Step 4

    Taste: it should be bright and sharp. Add salt or lime as needed and serve within a few hours.

    • 1 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Mexico · Commonly attributedA taquería staple; versions with raw (cruda) or boiled tomatillos are both common.Also popular in United StatesMore food from Mexico
Dish
Lunch · Dinner · Snack · Sauces · Dips & spreads
Cooking method
Blended, Raw
Taste
tangy, creamy, fresh, spicy (chilli heat)
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · DASH-style
Worked out from the ingredients. How labels work
Good for
Everyday
Cook more with
Tomatillo · Avocado · Green chilli · Garlic · Onion · Coriander leaves
Techniques
Wet grinding · Emulsification

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

42 kcal per serving

Calculated

1 serving ≈ 56 g · recipe makes 10

Where the energy comes from

  • Protein 7%
  • Carbohydrate 35%
  • Fat 58%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy42 kcal75 kcal
Protein0.8 g1.4 g
Carbohydrate4.1 g7.3 g
Net carbohydrate2.2 g3.9 g
Sugars1.6 g2.8 g
Added sugars0 g0 g
Fibre1.9 g3.4 g
Fat3 g5.3 g
Saturated fat0.4 g0.8 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium158 mg282 mg
Salt equivalent0.4 g0.7 g
Vitamins & minerals per serving
Potassium
191 mg
Calcium
8 mg
Iron
0.4 mg
Magnesium
13 mg
Vitamin A (RAE)
9 µg
Vitamin C
11 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
19 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Boil the tomatillos and chilli for 5 minutes first (salsa cocida) for a mellower salsa that browns more slowly.

Common mistakes

  • Over-blending the avocado until it turns gluey.
  • Making it far ahead; the avocado browns and loses its fresh taste.

Serve with

  • Tacos al pastor, carnitas and suadero.
  • Cheese quesadillas and tostadas.
  • Grilled chicken or carne asada.

Storage

  • Refrigerate with cling film pressed onto the surface for up to 1 day.

Variations

  • Salsa de aguacate cocida (Mexico): Boiled tomatillos and chilli, then blended with avocado.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Goes with

Recipe DNA

How this dish is built

Customise in Sauce & Drizzle

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Tomatillo, husked, rinsed and quartered300 g
  • Avocado, flesh of 1 large ripe Hass avocado180 g
  • Lime juice, freshly squeezed15 ml · 16 g
Used in steps 1, 2, 3

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

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