If you love a good homemade salsa verde but also want something creamy and rich then this creamy salsa verde is going to become a staple in your kitchen. It’s made with simple ingredients, comes together quickly and has the perfect balance of tangy, fresh and rich thanks to avocado!
This isn’t a chunky salsa — it’s silky, spoonable and addicting. The kind of salsa you find yourself putting on everything!
What makes this salsa verde so good
Pan-roasting the tomatillos, onion, garlic and jalapeño gives this salsa verde a deeper, slightly smoky flavor that takes it to the next level. Blending everything with avocado creates a creamy texture without needing any dairy, and the fresh lime juice and cilantro brighten it up perfectly.
It’s bold but not overpowering, creamy but still fresh — honestly one of those salsas people ask about after the first bite!
What to serve this salsa with
This creamy salsa verde is incredibly versatile. It’s amazing on:
- Tacos (especially chicken, steak, or carnitas)
- Enchiladas or chilaquiles
- Picaditas
- Gorditas
- Grilled or roasted chicken
- Eggs and breakfast tacos
- Rice bowls or burrito bowls
- As a dip with tortilla chips
How long does it keep?
Store this salsa in an airtight container in the refrigerator. It will keep well for up to 24 hours. Because of the avocado, it’s best enjoyed fresh, but pressing plastic wrap directly onto the surface can help slow down browning.
If it thickens after chilling, just give it a good stir before serving.
This creamy salsa verde is one of those recipes that looks simple but delivers big on flavor. It’s fresh, comforting, and incredibly satisfying — the kind of salsa you’ll want to keep stocked in your fridge.
Once you try it, don’t be surprised if it becomes your new go-to green salsa!
Creamy Salsa Verde
A creamy homemade salsa verde made with tomatillos and avocado that’s perfect for topping your favorite dishes.
Ingredients
- 10 tomatillos peeled and rinsed
- 1/4 of a white onion
- 4 garlic cloves
- 1 jalapeno
- 1/2 bunch of cilantro
- 1 1/2 avocado peeled and sliced
- 1 lime juiced
- salt to taste
Instructions
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Put the tomatillos, onion, garlic and jalapeño in a pan over medium heat.
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Pan-roast until everything is blackened in spots, rotating for even cooking.
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The garlic will be ready after about 5 minutes — remove and set it aside.
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Add enough water to the pan to cover the remaining ingredients.
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Bring to a simmer and cook for 8–10 minutes. Remove from heat and discard the water.
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Add the peeled garlic, cilantro, avocado, lime juice, tomatillos, onion, and jalapeño to a blender. Blend until smooth.
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Pour into a bowl and season with salt to taste. Serve and enjoy!