This post is for all of you who are diehard fans of that mysterious, creamy green sauce at your local taqueria.
It's not guacamole, and it doesn't even seem like Salsa, but it's strangely addictive and it works wonders on tacos, so what is it?!
And more importantly, how do I make it?!!
How To Make Salsa de Aguacate (Avocado Salsa)
Liquefy some barely seasoned avocados and you've nailed down the essence of Salsa de Aguacate. It's meant to be light and mildly flavored, the ideal accompaniment to bold and spicy tacos.
But before we make it let's first see where it falls on the Avocado Spectrum.
There are four avocado sauces (or Salsas) that you'll come across most frequently in Mexican cuisine.
Up first, of course, is guacamole. Mash up some avocados, add some seasoning, and you've got a thick, chunky delight that will gladly be the star attraction of your meal.
Or you can combine the avocado with yogurt and seasoning (or mayo/cream) and you've got a creamy avocado sauce on your hands that you can use as a dressing or spread.
We use that sauce in our Burrito Bowls and Chipotle Burgers. It's thinner than Guac but it still has some weight to it.
Next, you can add an avocado to a traditional green Salsa and you've got a delicious Avocado Salsa Verde on your hands.
Avocado Salsa Verde is much thinner than traditional Guac and the addition of tomatillos gives it a unique flavor. It works well in burritos, nachos, quesadillas, etc.
And finally, if you combine an avocado with water and lime juice you'll get an even thinner sauce that is slightly creamy. And strangely addictive.
Hello Salsa de Aguacate!
This sauce is on the opposite end of the spectrum from guacamole. It has a light texture and just a hint of seasoning.
And it's super easy to make too!
Simply add the following ingredients to a blender or food processor:
1/4 cup water
juice of 1 lime (approx. 2 tablespoons)
4-5 sprigs cilantro
1/2 garlic clove
1/4 teaspoon salt
And combine well.
You might have to scrape down the sides of the blender, but there should be enough liquid in there to get it to combine quite easily.
And that's it. Easy right?
And yes, it's meant to be mildly flavored. It's designed to be the ideal dance partner for spicy meats like Birria de Res (Beef Birria) or Carne Asada Tacos.
That's how I use it -- spooned on top of big, bold tacos to provide some cool green relief. If you get a chance, chill it before serving as this makes it even better.
Of course, you are welcome to jazz it up if you want to use it on its own. Sometimes I'll add some dime-sized slivers of serrano for heat and then dip veggies in it.
But I would say more often than not I keep it mild and simple.
Creamy Avocado Sauce -->
Avocado Salsa Verde -->
Salsa de Aguacate
That's the general progression to keep in mind, with Salsa de Aguacate being the lightest, thinnest option. And depending on what you're eating, sometimes it's the best option too!
Okay, I hope this solves the mystery of the creamy green sauce that you keep seeing at your favorite taco joint. I'll put the recipe box below but feel free to get in touch if you have questions about any of these delicious options.
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Salsa de Aguacate (Avocado Salsa)
- 1 avocado
- 1/4 cup water
- juice of 1 lime
- 4-5 sprigs cilantro
- 1/2 garlic clove
- 1/4 teaspoon salt
- In a blender or food processor, combine the following ingredients: the flesh of a ripe avocado, 1/4 cup water, juice of 1 lime, 4-5 sprigs of cilantro, 1/2 peeled garlic clove, and 1/4 teaspoon salt. Combine well. For a thinner consistency add additional splashes of water.
- Serve immediately. Or if you have time, chill in the fridge before serving.
- Store leftovers in an airtight container in the fridge.
Like this post? Then you'll love our Mexican Cooking Crash Course.
We also recently put together a roadmap for the different types of Salsa.
And our latest recipe is this Pasilla Chile Salsa.
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Charles Michael Waddington
Howdy! I was wondering if you ever tried adding roasted tomatillos to this recipe ?
Thank you for your time !
Hey Chaz! Yeah that is kind of a different beast, but equally good. I call that one Avocado Salsa Verde. Here it is:
Avocado Salsa Verde
This is our favorite salsa recipe at home. We love all your salsa recipes, but we make this the most! Thanks for the recipe!
Ahh good to know, thanks much for your note Morgan! Cheers.
Melissa D Parish
I made this last night, followed the recipe exactly, it was EXCELLENT!
This was FANTASTIC! I used it on Papa Loca. Yummmmm!
Thanks Gillie, would love to try that combo someday! Cheers.
We are ADDICTED to this fabulous salsa! I've made it three times already, and see that it could quickly become my favorite food. My blender broke, this recipe works well in a food processor. Leave out the avocado and process everything else first, then add the avocado. Smooth as silk!
Thanks Gillie, so glad this is a hit for you! Cheers.
Simple and perfect
Jeff the Chef
I've never heard of avocado salsa. It looks delicious!
Just happened to have a ripe avocado and everything else needed for this. Served it with some simply cooked pork chunks. A perfect light cool sauce. I liked that it didn’t make a huge amount. Easy and I’ll make it again.
Thanks Debbie! Yup light and cool describes it perfectly!
Kelly | Foodtasia
Patrick, this was such an informative post! All your sauces look amazing! I always fooled around with "guacamole," adjusting it with or without yogurt depending on what I wanted to serve it on. I didn't know it was a thing! I'll have to try the Salsa de Aguacate and the Avocado Salsa Verde. They both look perfect for drizzling on top of foods. Thanks for the great recipes!
Thanks Kelly! Yeah it's worth trying out the other sauces -- that Avocado Salsa Verde in particular is one that people go bonkers over. Cheers.
Patrick, subscribing to your website was one of the wisest things I've done.
Let me know when the 'MexicanPlease' Cookbook is coming out, I have a list of future recipients.
Hey thanks JB! Okay will do, it's on my to-do list, but it's a long list heh.
Wow, thank you!