This quick and easy creamy avocado salsa comes together in minutes and tastes just like the one from my favorite taco truck! Perfect for Taco Tuesday!
My favorite taco truck (Leo’s if you’re in Los Angeles) has a super creamy, tangy avocado salsa that I am obsessed with! This recipe is as close as it gets to Leo’s. You can serve it with chips for dipping or over tacos, enchiladas or alongside your favorite savory Mexican dishes. You’ll never go back to store-bought salsa again!
Creamy avocado salsa ingredientsâ
Avocado: This salsa is only as good as the avocado. Make sure you pick one that’s ripe and green.
Tomatillos: Look for the ones that are firm and vibrant green and not shriveled up.
JalapeÃ±o: Remove the seeds and membrane to tone down the spice. If you like your salsa hot feel free to add the seeds back in.
Cilantro: I love cilantro, but if you’re opposed you can leave it out.
Lime: Lime juice adds acidity and brightness.
Garlic + Onion: Fresh garlic and onion only, do not substitute powdered.
How to make homemade salsaâ
Roughly chop the onion, tomatillos, avocado, cilantro, and jalapeÃ±o then place all the ingredients in a blender or food processor.
Pulse until smooth and creamy. If the mixture is too thick add a few tablespoons of water or more as needed.
How to Store Creamy Avocado Salsaâ
Creamy avocado salsa can be stored in the refrigerator in a container with a tight-fitting lid for up to a week!
Creamy Avocado Salsa
- 1 lg ripe avocado
- 2 tomatillos husk removed, quartered
- 1 jalapeÃ±o deseeded and membranes removed
- 1/4 onion
- 2 cloves garlic
- juice from two limes about 1/4c
- 1/2 c cilantro
- 1 tsp salt
- Put all of the ingredients into a food processor or blender. Pulse until the mixture is mostly smooth and no big chunks of remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired. If the mixture is very thick add a few tablespoons of water until it reaches the desired consistency.