A creamy, tangy, and slightly spicy salsa that's perfect for tacos, grilled meats, or as a dip for tortilla chips.
This is the quick, raw-tomatillo version — bright and pourable, no cooking. For a roasted, deeper-flavored take (charred tomatillos, thick enough to spoon), see Creamy Salsa Verde.
Ingredients
- 3 fresh tomatillos, husked and chopped
- 2 serrano chiles (or 1 jalapeño), chopped
- 6 sprigs cilantro, chopped
- 2 tablespoons chopped onion
- 1 medium ripe avocado
- ⅓ cup water
- Salt to taste
Instructions
Blend the Base:
In a blender, combine the tomatillos, chopped onion, serrano chiles, and water. Blend until you achieve a coarse texture.Add Avocado and Cilantro:
Add the chopped cilantro and the pulp from the avocado to the blender. Blend again until you reach your desired texture—smooth and creamy or slightly chunky.Season:
Taste the salsa and add salt as needed. Blend again to combine.Serve:
Transfer the salsa to a serving bowl. Serve immediately with tacos, grilled meats, or as a dip for tortilla chips.
Storage
- Store any leftover salsa in an airtight container in the refrigerator.
- Best consumed within 3–5 days.
- Stir before serving, especially if it has been refrigerated for a few days.
Notes
- For a spicier salsa, include the seeds of the serrano chiles or add more peppers.
- This salsa pairs well with tacos al pastor, carne asada, or grilled chicken.
- Adjust the amount of salt to taste.
Variations
- Creamier — Add 1 tbsp crema or sour cream when blending.
- Chunkier — Mash rather than blend for more texture.
Added Aug 27, 2026 · Updated Oct 26, 2026