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Avocado Salsa Verde
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4 from 1 vote

Avocado Salsa Verde

The best of two worlds, avocado and salsa verde come together to create this delicious Avocado Salsa Verde.  Blend tomatillos, serrano pepper, onion, garlic, cilantro and an avocado and you have one of the best Mexican salsas ever!
Prep Time15 mins
Cook Time3 mins
Total Time18 mins
Course: Dip, Salsa, Vegetarian
Cuisine: Mexican
Servings: 6
Calories: 66kcal
Author: Mexican Appetizers and More


  • 1 avocado
  • 4 large tomatillos husks removed and rinsed
  • 1 jalapeño or serrano pepper could just use half of the pepper if you would like less heat
  • 1/2 onion
  • 1-2 garlic cloves
  • 12 sprigs of cilantro rinsed
  • salt to taste


  • Remove the husks from tomatillos. Tomatillos will be sticky under husks, give them a rinse.
  • On a baking tray roast tomatillos in a 375 degree oven for 15 minutes.or you can cook them in boiling water...
    In a pot of water over medium heat, cook for 10-12 min until tomatillos are soft.
  • Add tomatillos to a blender or chopper. Add serrano (or jalapeño) onion, garlic and cilantro.
    Blend together until smooth.
    Note: You can start with half of the pepper at first till you find the heat level you like.
  • Add salt to taste and blend again.Taste sauce and see if you would like to add more serrano/jalapeño pepper or salt.
  • Cut avocado in half, remove pit and scoop avocado pulp into blender. Pulse blend for a few seconds.Serve with chips, on top of steak, pork, chicken, beans and even eggs.


Serving: 6g | Calories: 66kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Sodium: 4mg | Potassium: 257mg | Fiber: 3g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 10.6mg | Calcium: 9mg | Iron: 0.4mg