Avocado Salsa Verde Recipe | Joyful Healthy Eats

This chunky avocado salsa verde is the stuff appetizer dreams are made of! Each bite is filled with tangy tomatillos, cilantro, garlic, onion, jalapeno, and avocados to smooth it out and take it over the top! It’s the perfect dip or condiment for any taco.

Why You’ll Love This Avocado Salsa Verde Recipe

If you’re not sure what to serve as an appetizer for your next gathering, this cilantro-packed avocado salsa verde is for you!

• Authentic. There are no strange ingredients, only fresh veggies and ground cumin for the most authentic Mexican salsa.
• Versatile. Swap the lime juice for lemon juice, add leftover guacamole, or stir in diced mango.
• Effortless. Add everything to the food processor and pulse it until you’re happy with the texture.
• Great for gatherings. Double or triple the recipe as needed and serve an easy appetizer within minutes that everyone will enjoy.

What Is Salsa Verde?

Salsa verde is a traditional style of Mexican salsa. Tomatillos, jalapeños, serranos, cilantro, and even avocados are its most common ingredients. Garlic and onion are also added for more flavor and fragrance. Spices like cumin, herby oregano, or chili powder can be used too. The mixture can be processed until smooth, but it can also be left chunky for more texture. The salsa’s typically served with corn chips or tacos.

Recipe Ingredients

A sprinkle of smokey cumin helps balance out the tomatillo and lime juice’s tang in the salsa. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Tomatillos – Make sure to remove the husks.
• Sweet onion – You can also use white or red onions for this.
• Cilantro – Remove any yellow or brown stems and leaves.
• Garlic – I prefer fresh garlic or garlic paste. Avoid garlic powder because it can make the salsa gritty.
• Lime juice – Lemon juice works too.
• Jalapeño – Use serranos for a spicier salsa.
• Ground cumin – Skip it if you’re not a fan of its smokiness.
• Salt – Kosher salt is best.
• Avocado – You can use leftover Guacamole as well.

How To Make Salsa Verde With Avocado

The food processor (or blender) will do all the work for you. Scroll to the bottom of the post for the full recipe card.

• Blend it. Except for the avocado, process all of the salsa ingredients until smooth.
• Make it chunky. Add the avocado and pulse it until the mixture is slightly chunky. Serve and enjoy with tortilla chips!

Tips for Success

You can make this garlicky avocado salsa verde completely smooth or add chunks of sweet mango if you prefer.

• Make it smooth. If you’re not into chunks of avocado in your salsa, process the mixture until completely smooth.
• Hold the cilantro. Sometimes fresh cilantro in salsas turns bitter after 1-2 days. If you’re not eating or finishing the salsa right away, it’s best to make the recipe without cilantro and just add it in before serving.
• Roast them. Place the tomatillos on a baking sheet. Roast them at 400F for 15 minutes or until slightly charred. Add them to the recipe as usual for a smokier flavor.
• Prep ahead. Make the salsa without avocado. Pour it into an ice cube tray and freeze for up to 3 months. Thaw overnight in the fridge and add avocado right before serving.
• Make it fruity. Add 1/4-1/2 cup diced mango or pineapple for some natural sweetness and tropical vibes.

Ways To Use Avocado Salsa Verde

I love serving my spicy avocado salsa verde with tortilla chips for a quick appetizer. You can also use it to top my Grilled Ribeye Steak, Skirt Steak Tacos, or Cast Iron Cowboy Steak. If you prefer poultry, try it on my Turkey Tostadas or Shredded Chicken Tacos. My Air Fryer Chicken Breasts are another great option.

Proper Storage

This avocado salsa verde must be refrigerated in an airtight container for up to 4 days. You can also cover the serving bowl with foil to reduce clean-up. It’s meant to be enjoyed chilled or at room temperature. Avoid reheating it because the lime juice will become bitter.

More Salsa Recipes To Try

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