This Mexican avocado tomatillo spicy salsa is creamy, tangy, and full of fresh flavor. I love how the roasted tomatillos blend with ripe avocado to create a smooth, vibrant green salsa that feels both refreshing and bold. I usually serve it with tortilla chips, but I also enjoy spooning it over tacos, grilled chicken, or roasted vegetables.
Why You’ll Love This Recipe
I love this recipe because it comes together quickly and uses simple, fresh ingredients. The balance between the tangy tomatillos, creamy avocado, and spicy jalapeños makes it incredibly satisfying. I also appreciate how customizable it is, since I can easily adjust the heat level or texture depending on what I am serving it with.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6 tomatillos, husked and rinsed
1 ripe avocado
1 to 2 jalapeños, stems removed
1/4 cup fresh cilantro leaves
1 small garlic clove
2 tablespoons fresh lime juice
Salt to taste
1/4 to 1/2 cup water, as needed for blending
Directions
I start by placing the tomatillos and jalapeños in a saucepan and covering them with water. I bring everything to a boil, then simmer for about 8 to 10 minutes until the tomatillos soften and lose their bright green color. After draining, I let them cool slightly.
I add the cooked tomatillos and jalapeños to a blender along with the avocado, cilantro, garlic, lime juice, and salt. I blend until smooth, adding a little water at a time until I reach my preferred consistency. I taste and adjust the salt or lime juice, then transfer the salsa to a bowl and serve.
Servings And Timing
I usually get about 2 cups of salsa from this recipe, which serves around 6 to 8 people as a dip.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
I sometimes roast the tomatillos and jalapeños instead of boiling them for a deeper, smoky flavor. When I want extra heat, I leave the seeds in the jalapeños or add a serrano pepper. For a milder version, I use just one jalapeño or replace it with a mild green chili. I also enjoy adding a bit of chopped onion for extra texture.
Storage/Reheating
I store this salsa in an airtight container in the refrigerator for up to 2 days. Since avocado oxidizes quickly, I press plastic wrap directly onto the surface before sealing to help reduce browning. I do not reheat this salsa, as I prefer it served cold or at room temperature.
FAQs
Can I make this salsa ahead of time?
I can make it a few hours ahead, but I find it tastes freshest the same day due to the avocado.
How do I keep the salsa from turning brown?
I add enough lime juice and store it tightly covered with plastic wrap touching the surface to slow oxidation.
Is this salsa very spicy?
I control the spice level by adjusting the number of jalapeños and whether I include the seeds.
Can I freeze this salsa?
I do not recommend freezing it because the avocado changes texture once thawed.
What can I serve this salsa with?
I like serving it with tortilla chips, tacos, grilled meats, eggs, or even as a spread on sandwiches.
Conclusion
This Mexican avocado tomatillo spicy salsa is one of my favorite quick recipes because it is fresh, creamy, and full of bold flavor. I enjoy how easy it is to customize and how it instantly elevates any meal. Whether I serve it as a dip or a topping, it never lasts long on the table.
Mexican Avocado Tomatillo Spicy Salsa is a creamy, vibrant green salsa made with boiled tomatillos, ripe avocado, jalapeños, and fresh cilantro. Perfect as a dip or topping, it’s tangy, spicy, and smooth with a refreshing flavor.
Total Time:20 minutes
Yield:2 cups (6 to 8 servings)
Ingredients
6 tomatillos, husked and rinsed
1 ripe avocado
1 to 2 jalapeños, stems removed
1/4 cup fresh cilantro leaves
1 small garlic clove
2 tablespoons fresh lime juice
Salt to taste
1/4 to 1/2 cup water, as needed for blending
Instructions
Place tomatillos and jalapeños in a saucepan, cover with water, and bring to a boil.
Reduce heat and simmer for 8 to 10 minutes, until tomatillos are soft and pale green. Drain and let cool slightly.
Add cooked tomatillos and jalapeños to a blender along with avocado, cilantro, garlic, lime juice, and salt.
Blend until smooth, adding water as needed to reach desired consistency.
Taste and adjust salt or lime juice as needed. Transfer to a bowl and serve chilled or at room temperature.
Notes
Roast tomatillos and jalapeños instead of boiling for a smoky flavor.
Add a serrano pepper for more heat or reduce jalapeños for a milder version.
Store in an airtight container with plastic wrap pressed on the surface to slow browning.
Serve within 1 to 2 days for best freshness.
Add a bit of chopped onion for extra texture and flavor.
