This salsa de aguacate recipe combines ripe avocado, tomatillos, cilantro, garlic cloves, sour cream, and fresh lime juice into a creamy green sauce that’s packed with bright flavor. It’s one of my favorite homemade salsas for tacos, burrito bowls, tortilla chips, and countless other Mexican foods.
This recipe is sponsored by California Grown, all thoughts and opinions are my own.
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Living in Ventura County means I’m surrounded by some of the best avocados in the world. Just north of Los Angeles, this stretch of California coastline has the perfect combination of Mediterranean weather, cool marine mornings, and rolling hillsides that produce exceptionally creamy, buttery Hass avocados. Many of the orchards here are still family-run, and that connection to the land comes through in the quality and flavor of the fruit.
I was recently invited by California Grown to tour some of the farms that make this region so special. One of the highlights was spending the morning at Kimball Avocados, a family-owned ranch in Santa Paula that has been growing avocados on the same hillsides for generations. As we walked through the groves with Rachael Kimball Laenen, she shared the story of rebuilding after the devastating Thomas Fire in 2017, which destroyed nearly 70 percent of the ranch’s crop.
Hearing about the care that goes into every tree—from managing water and soil health to replanting entire sections of the orchard—gave me an even deeper appreciation for the fruit. It also explained why California-grown avocados taste so incredible. They’re rich, velvety, and full of flavor in a way that’s hard to describe until you’ve tasted one fresh from the source.
That experience inspired recipes like this salsa de aguacate. When an ingredient is this good, you don’t need much to make it shine. If you have the opportunity, look for the California Grown sticker when shopping for avocados or order directly from Kimball Avocados. The quality is absolutely worth seeking out.
INGREDIENTS
- California grown tomatillos – Forms the foundation of this salsa. Look for firm, bright green tomatillos with tight-fitting husks.
- California grown jalapeños – Add heat and balance the richness of the avocado. For a spicier salsa, substitute one serrano pepper for one of the jalapeños.
- California grown garlic – Adds savory depth and becomes slightly sweet after charring
- California grown avocado – Creates the silky, creamy texture that makes this salsa special. The avocado should yield slightly when gently pressed but shouldn’t feel mushy.
- Real California Dairy sour cream – Contributes richness and helps create a smooth, velvety texture. Mexican crema works beautifully as a substitute.
- California Grown red onion – White onion works great too.
- California Grown cilantro – Brings freshness and herbaceous flavor. Use both the leaves and tender stems for maximum flavor.
- California Grown lime – Brightens the salsa and balances the creamy avocado.
- Kosher salt – I always cook with Morton kosher salt
- Water – Keeps the salsa from being thick and gloppy
How To Make Salsa de Aguacate
Step one. Heat a dry cast-iron skillet or comal over medium-high heat. Add the tomatillos, jalapeños, onion and garlic cloves with their skins still on. Cook, turning occasionally, until they’re softened and nicely charred. Remove each ingredient as it’s ready—the garlic after about 6 minutes, the jalapeños after 8 to 10 minutes, and the tomatillos after 10 to 12 minutes.
Step two. Transfer the vegetables to a plate and let them cool until they’re comfortable to handle. Remove and discard the papery husk from the garlic cloves, but leave the char on the tomatillos and chili peppers. That’s where much of the smoky flavor comes from.
Step four. Add the charred fresh tomatillos, peeled garlic, jalapeños, ripe Hass avocado, sour cream, onion, fresh cilantro, fresh lime juice, and kosher salt and water to a blender. Blend until smooth and creamy. The result should look like a vibrant bright green sauce with a rich, creamy texture.
Step six. Taste the salsa and adjust with additional salt or fresh lime juice as needed. For a higher heat level, blend in a serrano chile or a few fresh serrano peppers. The finished salsa should balance creamy avocado, tangy tomatillo, earthy cilantro, and gentle heat.
What To Serve With Salsa de Aguacate
This creamy avocado salsa is one of those condiments that seems to make everything better. Serve it as a dip with tortilla chips or drizzle it over Adobada Tacos, Al Pastor Tacos, shredded beef burritos, Chorizo Tacos, Taquitos, Carne Asada, or your favorite burrito bowls.
It’s also delicious spooned over taco salad, grilled vegetables, or sopes. For breakfast try it over Huevos Rancheros, fried eggs or breakfast tacos. The creamy texture and bright flavor make it an easy way to add a little extra something to almost any meal.
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Buy Now → What To Do If Your Avocado Isn’t Ripe
If your avocado isn’t quite ripe yet, place it in a paper bag with a banana or apple and leave it on the counter for 1 to 2 days. The fruit releases natural ethylene gas, which speeds up the ripening process. Once the avocado yields slightly when gently pressed, it’s ready to use in this salsa de aguacate recipe.
Storage And Leftovers
Store leftover in an airtight container in the refrigerator for up to 2 days. To help prevent browning, press a piece of plastic wrap directly onto the surface before sealing.
FAQs
No. Guacamole is typically mashed and chunky, while salsa de aguacate is blended until smooth and pourable and contains crema or sour cream.
Yes, but it’s best enjoyed within 24 hours for the freshest flavor and brightest color.
Yes. A food processor works well if you don’t have a blender.
Yes. Plain Greek yogurt can be substituted for the sour cream, though the flavor will be slightly tangier and the texture a bit lighter.
My Favorite California Avocados Recipes
California avocados are so good you can sprinkle them with salt and eat them with a spoon but if you’d like a few more recipe ideas try:
- Chicken Avocado Jicama Wraps
- Oven-Baked Avocado Fries with Harissa Ranch
- Easy Guacamole with Lemon
- Ultimate Avocado Chocolate Chip Cookies
Or browse all my avocado recipes!
Salsa de Aguacate
This salsa de aguacate recipe combines ripe avocado, fresh tomatillos, fresh cilantro, garlic cloves, and fresh lime juice into a creamy green sauce that's packed with bright flavor. It's one of my favorite homemade salsas for tacos, burrito bowls, tortilla chips, and countless other Mexican foods.
Ingredients
- 1/2 pound (about 4 large) California grown tomatillos, husks removed and rinsed
- 2 California grown jalapeños (or 1 jalapeño + 1 serrano for more heat), stemmed
- 3 cloves California grown garlic, unpeeled
- 1/4 California Grown red onion or white onion
- 1 large ripe California grown avocado, peeled and pitted
- 1/2 cup Real California Dairy sour cream (or Mexican crema)
- 1 large bunch California Grown cilantro leaves and tender stems
- juice of 1 California Grown lime
- 2 teaspoons kosher salt
- 1 cup water
Instructions
- Char the vegetables. Heat a dry cast-iron skillet or comal over medium-high. Add 4 tomatillos, 2 jalapeños, 1/4 of onion, and 3 unpeeled garlic cloves. Cook, turning occasionally, until blackened in spots and softened — about 6 minutes for the garlic, 8–10 minutes for the chiles, and 10–12 minutes for the tomatillos and onions. Transfer to a plate as each is done.
- Cool and peel. Let everything cool until you can handle it. Slip the papery skins off the garlic cloves and discard. Remove the stems of the chiles. You can also remove the seeds of the chiles if you'd like them less spicy. Leave the char on the tomatillos and chiles — that's where the smoky flavor lives.
- Blend. Add the charred vegetables, 1 large avocado, 1/2 cup sour cream, 1 large bunch cilantro, lime juice from 1 limes, 2 teaspoons kosher salt and 1 cup water to a blender. Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust. Add more salt or a squeeze more lime to taste. The salsa should be thick enough to cling generously to a chip but still pourable over tacos.
- Serve. Serve immediately or transfer to a container, press a piece of plastic wrap on the surface then cover with a lid and refrigerate for up to 5 days.
Notes
- Cilantro Stem Secret: Don't waste time picking individual leaves off the cilantro. The tender upper stems actually hold more flavor than the leaves themselves. Just chop off the thick, woody bottom stems and throw the whole leafy top section right into the blender.
- Don't Peel Off the Char: When peeling the garlic, leave any blackened bits that stuck to the clove itself. Similarly, don't peel the blackened skin off the tomatillos or peppers! That char is exactly what gives this salsa its authentic, smoky, taquería-style depth.
- Consistency Control: If the salsa is a bit too thick after blending, add extra water (or a splash of light beer for a fun flavor twist) one tablespoon at a time until it reaches a pourable, drizzling consistency.
- Preventing Oxidation (Browning): Even though the lime juice and tomatillos provide natural acidity to keep the salsa green, the best trick for storage is the plastic wrap seal. Press the plastic wrap directly onto the surface of the salsa so no air touches it before sealing the container lid.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 25Total Fat: 2gSaturated Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 107mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 0g
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