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–+ servings
Green and red salsa
Victor Eskew

Guacamole Salsa Verde

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A vibrant, creamy salsa that combines the tang of tomatillos with rich avocado for a unique twist on traditional salsa verde. This no-cook recipe comes together in 10 minutes using a food processor and delivers restaurant-quality results. The flavors develop and improve when chilled, making it perfect for preparing ahead.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Calories:
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Ingredients Equipment Method Notes

Ingredients
  

Guacamole Salsa Verde
  • 1 can Tomatillos 28 oz, whole peeled
  • 1 cup Avocado smashed
  • 1 teaspoon Garlic, minced minced
  • 1 bunch Cilantro fresh, washed, stems removed
  • ½ cup Onion diced
  • 2 teaspoon Lime Juice
  • 3 teaspoon Salt, Morton Coarse Kosher Salt Morton brand
  • 1 teaspoon Black Pepper ground
Optional
  • ¼ cup Pickled Jalapeños diced
  • ½ cup Fire Roasted Peppers diced

Equipment

  • Food Processor
  • Blender
  • Airtight Container

Method
 

  1. Place all ingredients in a food processor.
  2. Blend until everything is chopped and combined.
  3. If using a blender, add a little tomatillo juice from the can if it is too thick to blend.
  4. Serve immediately or chill in an airtight container for a few hours or overnight.
Disclosure: Nutrition is estimated and provided for general guidance.

Notes

This salsa benefits from resting time—the flavors bloom significantly after a few hours in the refrigerator, so make it in the morning for evening service if possible. Store in an airtight container for up to 3 days; the avocado may darken slightly on the surface, but this doesn't affect flavor. If you prefer more heat, include the jalapeños or fire-roasted peppers; leave them out for a milder version suitable for kids. The canned tomatillos are a time-saver and deliver consistent results year-round compared to fresh. If the salsa is too thick after blending, thin it with reserved tomatillo liquid or a splash of water rather than over-processing. Serve with tortilla chips, as a taco topping, or spooned over grilled chicken or fish.

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