Mexican Avocado Tomatillo Spicy Salsa
This vibrant Mexican Avocado Tomatillo Spicy Salsa is a bold fusion of creamy, zesty, and fiery flavors—perfect for those who love depth in every bite.
With the natural tang of tomatillos, the smooth richness of avocado, and the fiery kick of serrano or jalapeño peppers, this salsa delivers a dynamic balance of taste and texture. It’s not just a dip—it’s a celebration of fresh, authentic ingredients that reflect the heart of Mexican cuisine.
Whether you’re dressing up tacos or simply scooping it up with tortilla chips, this salsa brings freshness and heat in perfect harmony.
Why People Will Love This Mexican Avocado Tomatillo Spicy Salsa:
Bold fusion of flavors: The tangy tomatillos, creamy avocado, and spicy peppers create a complex flavor profile that excites the palate with every bite.
Perfect texture balance: Smooth and velvety from the avocado, yet light and vibrant from the blended tomatillos—ideal for dipping or drizzling.
Naturally refreshing: Fresh lime juice and cilantro infuse brightness that cuts through richness, making it incredibly refreshing and addictive.
Customizable heat: You can control the spice level by adjusting the number of serrano or jalapeño peppers, making it approachable for everyone.
Versatile companion: It pairs effortlessly with tacos, grilled meats, roasted vegetables, and tortilla chips, enhancing almost any savory dish.
Wholesome and nutritious: Packed with healthy fats, fiber, vitamins, and antioxidants from all-natural ingredients—delicious and nourishing at once.
Authentic Mexican roots: A nod to traditional salsas, this recipe offers a genuine taste of Mexican cuisine with a modern, creamy twist.
Key Ingredients:
Tomatillos: These green gems are the heart of this salsa, offering a tangy, citrusy brightness that forms the backbone of its flavor. Once boiled, their acidity mellows, creating a smooth base that enhances all the other ingredients.
Ripe Avocado: The creamy richness of avocado not only balances the heat and acidity but also transforms the salsa into a luxuriously smooth and velvety dip, perfect for both scooping and spreading.
Serrano or Jalapeño Peppers: These fresh chiles introduce an invigorating heat that can be dialed up or down, depending on preference. They also bring a grassy, green sharpness that deepens the flavor complexity.
Fresh Cilantro: This herb adds a burst of aromatic freshness and a subtle earthiness that ties together the salsa’s tangy, spicy, and creamy notes beautifully.
Lime Juice: A crucial acidic element, lime juice elevates the brightness of the salsa, helps preserve the vibrant green color, and enhances every other flavor in the mix.
Onion and Garlic: These two aromatics bring depth and savoriness to the salsa, grounding the bright and spicy elements with warm, pungent undertones.
Expert Tips:
Roast Instead of Boil (for deeper flavor): While boiling tomatillos gives a clean tang, roasting them under a broiler or on a cast-iron skillet until charred adds smoky complexity and a richer, deeper body to the salsa.
Seed the Chiles for Balanced Heat: For a more controlled spice level, slice the serrano or jalapeño peppers and remove the seeds and membranes. This prevents the salsa from being overwhelmingly spicy and keeps it flavorful for a wider audience.
Use a Ripe-but-Firm Avocado: Choose an avocado that yields slightly to pressure but isn’t overly soft. This ensures a smooth texture without turning the salsa overly mushy or greasy.
Pulse Instead of Blend (for texture lovers): If you enjoy a bit of texture, pulse the ingredients in a food processor instead of fully blending. This allows the salsa to retain small flecks of avocado, cilantro, and tomatillo for a more rustic, artisanal finish.
Let It Rest Before Serving: Chill the salsa for at least 30 minutes before serving. This resting period allows the flavors to meld, the garlic to mellow, and the acidity to settle, producing a more cohesive and flavorful salsa.
Acidity Adjustment Matters: Depending on the ripeness of your tomatillos and avocado, you might need to add more lime juice to balance the richness. Taste and adjust at the end for a vibrant finish.
Mexican Avocado Tomatillo Spicy Salsa
Ingredients:
5 tomatillos, husked and rinsed
1 ripe avocado
1-2 serrano or jalapeño peppers (adjust for heat)
1/4 cup fresh cilantro, chopped
1 garlic clove
1/4 cup onion, chopped
Juice of 1 lime
Salt to taste
Instructions:
1. Cook the Tomatillos:
Place the husked and rinsed tomatillos in a saucepan and cover with water.
Bring to a boil over medium-high heat and cook for about 5 minutes, or until they soften and turn a dull green.
Drain and set aside to cool slightly.
2. Blend the Ingredients:
In a blender or food processor, combine the cooked tomatillos, ripe avocado, chopped onion, garlic clove, chopped cilantro, lime juice, and 1–2 serrano or jalapeño peppers (depending on your heat preference).
Blend until the salsa is smooth and creamy.
3. Adjust Seasoning and Consistency:
Taste the salsa and season with salt to your liking.
If it’s too thick, add a splash of water and blend again until you reach your desired consistency.
4. Serve and Enjoy:
Serve chilled or at room temperature as a dip with tortilla chips, a topping for tacos, or an accompaniment to grilled meats and vegetables.
Important Notes When Making Mexican Avocado Tomatillo Spicy Salsa:
Tomatillo Acidity Is Key: Tomatillos provide the tang that balances the richness of the avocado. Make sure they’re fully ripe (firm but slightly yielding with vibrant green husks). Underripe tomatillos can be overly sour; overripe ones can dull the salsa’s brightness.
Avocado Affects Shelf Life: Once blended, avocado starts oxidizing and browning quickly. This salsa is best consumed the day it’s made. If storing, place plastic wrap directly on the surface of the salsa and refrigerate in an airtight container to minimize exposure to air.
Adjust Spice Carefully: Serrano and jalapeño peppers vary in heat. Start with one pepper, blend, taste, and gradually increase if needed. You can’t take away heat once it’s in, so go slow.
Salt and Lime Work Together: Salt enhances the avocado’s creaminess and tomatillo’s tang. Lime juice doesn’t just brighten—it also slows avocado browning. Be generous with both, but always taste and adjust.
Water for Texture, Not Flavor: Only add water to thin the salsa after all ingredients are blended. Start with a tablespoon at a time—too much can dilute the flavor and make the salsa runny.
Blender vs. Molcajete: For a more traditional texture and earthy depth, use a molcajete (mortar and pestle). This method crushes ingredients rather than pureeing them, preserving nuanced flavors and a rustic texture.
How To Enjoy Mexican Avocado Tomatillo Spicy Salsa After Cooking:
Immediately After Making:
Let it rest (if time allows): After blending, let the salsa sit for 10–15 minutes at room temperature. This allows the lime juice and salt to mellow and the flavors to blend.
Taste again before serving: Sometimes the flavor intensifies or shifts after resting. Do a final check for salt, lime, or spice and adjust as needed.
Serving Suggestions:
As a dip:
Serve chilled or at room temp with sturdy tortilla chips or fresh-cut veggies like cucumber and jicama.
On tacos:
Spoon generously over carne asada, grilled chicken, shrimp, or vegetarian tacos.
As a topping:
Drizzle over grilled fish, roasted vegetables, or rice bowls for a creamy, spicy kick.
With eggs:
Try it over scrambled eggs, breakfast burritos, or huevos rancheros.
As a salad dressing base:
Thin with a touch more lime juice or olive oil to make a zesty dressing for taco salads or grain bowls.
Storage and Leftovers:
Refrigeration:
Store in an airtight container with plastic wrap pressed against the surface to reduce browning.
Best within 1 day:
The avocado makes this salsa delicate. It’s best enjoyed fresh, but can be stored up to 2 days.
Reviving leftovers:
If it thickens or browns slightly, stir in a fresh squeeze of lime juice and a splash of water to bring it back to life.
Flavor Pairing Notes:
Great with:
Cilantro-lime rice, black beans, grilled corn, roasted sweet potatoes.
Avoid pairing with:
Dishes already very creamy or mild—it’s meant to contrast and brighten bold or smoky flavors.
Nutrition Information:
For Mexican Avocado Tomatillo Spicy Salsa, based on a serving size of about 2 tablespoons (makes approx. 1¼ cups total, or 10 servings):
Calories: 38 kcal | Total Fat: 2.5 g | Saturated Fat: 0.4 g | Monounsaturated Fat: 1.5 g | Polyunsaturated Fat: 0.3 g | Cholesterol: 0 mg | Sodium: 105 mg (depending on added salt) | Total Carbohydrates: 3.6 g | Dietary Fiber: 1.6 g | Sugars: 1.4 g | Protein: 0.8 g
Frequently Asked Questions:
Can I make this salsa ahead of time without it turning brown?
Yes, you can make it ahead. The lime juice helps slow oxidation from the avocado. Store it in an airtight container with a layer of plastic wrap pressed directly onto the surface, and keep it refrigerated. Consume within 1–2 days for the freshest taste and appearance.
What can I substitute if I don’t have fresh tomatillos?
If fresh tomatillos aren’t available, canned tomatillos can be used. Just drain them well and reduce the added water in the recipe. Roasting them briefly in a pan can also enhance their flavor.
How spicy is this salsa, and how can I control the heat level?
The heat depends on the type and amount of chili you use. Serrano peppers are spicier than jalapeños. To make it milder, use just half a pepper and remove the seeds. For more heat, include seeds or add an extra pepper.
Can I freeze this salsa?
Freezing is not recommended due to the avocado. It tends to become watery and change texture when thawed. It’s best enjoyed fresh or stored in the fridge for up to 48 hours.
What are some creative ways to use this salsa beyond chips and tacos?
This salsa is versatile! Use it as a spread for sandwiches or burgers, a topping for grilled chicken or shrimp, a creamy base for grain bowls, or swirl it into scrambled eggs or omelets for a spicy, tangy twist.
Do I need to peel the tomatillos before cooking?
No peeling is necessary, but you must remove the papery husks and rinse the tomatillos well to remove their natural sticky coating before boiling or roasting.
Is it better to boil or roast the tomatillos for this recipe?
Boiling softens the tomatillos and gives a mild flavor, which works well for creamy salsas like this. However, if you prefer a deeper, smokier flavor, you can roast or broil them instead until charred.
Should I remove the seeds from the peppers before blending?
That depends on your heat tolerance. Leaving the seeds in will make the salsa spicier. For a milder version, remove the seeds and membranes before blending.
Can I use a food processor instead of a blender?
Yes, a food processor works well, but the texture may be slightly chunkier. If you prefer a very smooth salsa, a high-speed blender is ideal.
How do I know if the avocado is ripe enough to use?
The avocado should yield slightly to gentle pressure and feel soft but not mushy. Avoid overripe avocados with brown spots. A ripe avocado will blend smoothly into the salsa for the best creamy texture.