My avocado salsa verde boils the tomatillos and jalapeños first, then blends them with fresh avocado after they cool — that cooling step is the difference between bright green, creamy salsa and a dull brown mess. Fifteen minutes, one blender, and I make this for basically every taco night.
Why you cool the tomatillos before blending
Guacamole salsa, salsa verde, call it whatever, but there’s really only one thing to know about this recipe, and it’s the cooling step. Boil the tomatillos and jalapeños for 10 minutes, then let them sit about 20 minutes before they go into the blender with the avocado.
I skipped this once because I was impatient — welp, 0/10, do not recommend. The salsa came out brownish-green (how delightful!) and tasted flat. Hot tomatillos cook the avocado on contact, and you lose the bright color and that fresh, creamy quality that makes this worth making from scratch. Hot mess.
Everything else is just a blender doing its job. Raw onion, cilantro, lime, and the cooled tomatillo mixture go in with the avocado and blend until smooth. The avocado makes it creamy without any dairy, and the tomatillos bring a tart, citrusy backbone that’s completely different from a jarred salsa verde. If you’ve only had the jarred stuff, this will taste noticeably brighter.
I make a version of this almost every time I’m cooking black bean tacos or anything Tex-Mex for the week. Pair with some pickled onions and you’re on your way to delish.
What goes into this bright salsa
Full ingredient list and detailed instructions in the recipe card.
- Tomatillos — 6 medium, husks removed and rinsed. They’ll feel sticky under the husk; that’s normal. Boil until they soften and just start turning olive-colored, about 10 minutes. You want them soft but still holding shape, not falling apart.
- Jalapeños — 3 medium makes this properly spicy. I seed all three for my family, which gives warmth without anyone reaching for water. The tomatillos’ acidity amplifies heat, so start conservative if you’re unsure. (See the heat guide below for exact levels.)
- Ripe avocados — 2 large, yielding to gentle pressure but not mushy. Underripe avocado makes the salsa taste grassy and bitter. This is what makes it creamy, so quality really matters here.
Jalapeño Heat Guide
This felt worth calling out separately because it’s the most common question I get:
- Spicy: 3 jalapeños, seeds in
- Medium: 3 jalapeños, seeds and white membrane removed
- Mild: 1–2 jalapeños, seeded
The tomatillos’ natural acidity makes heat hit harder than you’d expect, so go one level milder than you think if you’re serving a crowd.
TIPS & TRICKS
Getting the texture and flavor right
- Cool the tomatillos for 20 minutes before blending. Hot tomatillos + avocado = dull brown salsa with flat flavor. Patience here is the whole recipe.
- Taste after blending and adjust. It almost always needs a little more lime and salt than you think. The tomatillos’ tartness can mask the salt, so add in small increments and re-taste.
- Too thin? Blend in half an additional avocado. Too thick? Add the tomatillo cooking liquid a tablespoon at a time.
- Press plastic wrap directly onto the surface for storage — no air gap. This is what slows browning. Even with lime juice, this salsa looks best within 24 hours.
How to make avocado salsa verde
- Boil the tomatillos. Add tomatillos, garlic, and jalapeños to a saucepan, cover with water, and bring to a boil. Simmer until the tomatillos are softened but still holding their shape, about 10 minutes. Drain and let cool for 20 minutes.
- Blend. Add the cooled tomatillos, jalapeños, and garlic to a blender with roughly chopped onion, cilantro, avocado, lime juice, and salt. Blend until smooth.
- Taste and adjust. Add more lime, salt, or half an extra avocado for thickness. Serve with your favorite tacos or tortilla chips.
How to serve tomatillo avocado salsa
This avocado salsa verde is our default for taco night — spoon it over any of your favorite taco recipes for an instant upgrade. It also works as a simple dip with tortilla chips, or drizzled over black bean bowls and rice for something quick and filling. You can even use it as a topping for enchiladas or quesadillas when you want to add a creamy, tangy finish without any extra effort.
Variations
- Cilantro-free: Skip it if cilantro tastes soapy to you — the salsa still works, just with less herbal brightness.
- Roasted version: Broil the tomatillos and jalapeños instead of boiling for a smokier, deeper flavor. Adds 5 minutes but changes the character.
- Extra creamy: Add a third avocado for a thicker, guacamole-adjacent consistency.
Storage and reheating suggestions
Store in the fridge with plastic wrap pressed directly onto the surface (no air gap). It keeps for up to 2 days, but is best within 24 hours for color and flavor.
Freezing isn’t recommended — avocado doesn’t hold up well in blended sauces.
Serve cold or at room temperature. Do not heat.
Avocado Salsa Verde
Equipment
- 1 Blender
Ingredients
- 6 medium tomatillos, husks removed and rinsed
- 3 medium jalapeños, stems removed (see Notes)
- 3 cloves garlic
- 1 medium onion, roughly chopped
- 1 bunch fresh cilantro, loosely packed (about ½ cup)
- 2 large ripe avocados, pitted and peeled
- 1 medium lime , juiced (about 2 tablespoons)
- ½ teaspoon kosher salt, plus more to taste
Instructions
- Place the tomatillos, jalapeños, and garlic cloves in a medium saucepan. Cover with water and bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 10 minutes until the tomatillos are soft and just beginning to turn olive-colored but still holding their shape.
- Using a slotted spoon, transfer the tomatillos, jalapeños, and garlic to a bowl. Discard the cooking water. Let cool for at least 20 minutes until no longer steaming — adding hot tomatillos directly to the avocado will dull the bright green color and muddy the flavor.
- Transfer the cooled tomatillo mixture to a blender. Add the roughly chopped onion, cilantro, avocados, lime juice, and salt.
- Blend until completely smooth, about 30–45 seconds. Taste and adjust — more salt if flat, more lime if it needs brightness. Serve immediately with tortilla chips or as a taco topping, or press plastic wrap directly onto the surface and refrigerate until ready to use.
Notes
- Three jalapeños with seeds makes this genuinely spicy. For medium heat, remove the seeds and white membrane from all three before boiling. For mild, use one or two jalapeños seeded. The tomatillos’ natural acidity amplifies heat perception — start conservative if cooking for a crowd.
- Hot tomatillos blended directly with avocado will turn the salsa brownish-green and slightly dull in flavor. 20 minutes of cooling preserves the bright green color that makes this salsa visually striking.
- The avocado should yield slightly to gentle pressure but not feel mushy. An underripe avocado will leave the salsa tasting grassy and slightly bitter.
- If the salsa is too thin, add half an additional avocado and blend again. If too thick, add cooking liquid 1 tablespoon at a time.
- Press plastic wrap directly onto the surface of the salsa (no air gaps) and refrigerate up to 2 days. The lime juice slows browning but won’t prevent it entirely — this is best eaten fresh or within 24 hours for best color.
- Serve cold or at room temperature. Do not heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
