There are few sauces as versatile, vibrant, and universally loved as Guacamole Salsa Verde. This creamy green salsa—made from fresh tomatillos, ripe avocado, cilantro, and chiles—delivers the perfect balance of tangy, spicy, and silky smooth.
Whether you’re drizzling it over tacos, using it as a topping for tostadas or nachos, like this Authentic Mexican Nachos, or as a dip with warm tortilla chips, this bright and refreshing salsa elevates any Mexican-inspired meal.
Guacamole Salsa Verde is especially popular in taquerias throughout Mexico and the U.S., where it’s often served as a house salsa.
Its texture is lighter and more pourable than traditional guacamole, like this Easy Authentic Guacamole Recipe, but creamier than a standard salsa verde.
That makes it ideal for dishes that benefit from both acidity and richness—like chicken tinga tostadas, carnitas tacos, grilled shrimp, or even roasted vegetables.
Once you make a batch at home, you’ll understand why it has such a dedicated fan base.
What Makes This Salsa Extra Special
Unlike classic salsa verde, which relies solely on tomatillos for its tanginess, this version includes a ripe avocado to add body and creaminess.
The tomatillos provide a citrusy brightness; the avocado mellows and rounds everything out.
Jalapeños add heat, cilantro adds freshness, and lime juice ties it all together with zing. The result is a smooth, flavorful salsa that feels indulgent yet still refreshing.
One of the best things about Guacamole Salsa Verde is how quick it is to prepare. With just a blender and a handful of fresh ingredients, you can have a restaurant-quality salsa ready in 10 minutes or less.
It’s the ideal make-ahead sauce for busy weeknights, meal prep, or party platters. And because you can easily adjust the heat, acidity, and thickness, it’s a recipe that truly suits your personal taste.
The Best Guacamole Salsa Verde Recipe for Tacos, Tostadas & More
1 large ripe avocado, pit removed
4–5 medium tomatillos, husked, rinsed, and halved
1–2 jalapeños, seeded for mild, keep seeds for more heat
1 small garlic clove
1 small white onion, quartered
1/2 cup fresh cilantro, loosely packed
2–3 tablespoons lime juice, adjust according to taste
1/4–1/3 cup water, as needed to thin
1/2–1 teaspoon salt, to taste
Preheat your oven to 425 degrees.
Place halved tomatillos, quartered onion, and jalapeño’s on a parchment-lined baking sheet. Roast in preheated oven for 12–15 minutes, or until the tomatillos soften and the onion and chili develop light caramelization and char in spots.
Add the tomatillos, jalapeños, garlic, onion, cilantro, lime juice, and salt to a blender. Blend until smooth. This ensures the flavors are fully developed before you add the avocado.
Cut the avocado in half, remove the pit, and scoop the flesh into the blender. Blend again until the salsa becomes creamy and uniform.
For a thicker, guacamole-like salsa, add just a splash of water.
For a more pourable taqueria-style salsa, continue adding water in small amounts until the consistency feels right for drizzling.
Guacamole Salsa Verde is best enjoyed fresh but will keep for up to 3 days in an airtight container in the refrigerator. The lime juice not only adds to the labor, but also helps maintain the vibrant green color.
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