Creamy Avocado Salsa
Salsa de Aguacate con Crema
A Milder Type of Salsa
When you aren’t in the mood for a big, bold salsa, this is perfect. Mexican cream cuts the heat from the serrano chile and softens the flavor, and the tomatillos give it a pleasant tang. As a bonus, it’s very kid-friendly. You might also know it as guacamole salsa.
How to Make Avocado Salsa
This is probably the easiest salsa you will ever make. It is a raw uncooked salsa that shouldn’t take more than 10 minutes tops to prepare.
Ingredients:
3 ripe avocados.
3 tomatillos.
1 serrano pepper.
1 clove garlic.
4 tablespoons Mexican cream or sour cream.
6 tablespoons water.
1 tsp. salt.
Preparation:
Pit the avocados and remove the flesh.
Peel and wash the tomatillos then cut into quarters.
Cut the stem off of the serrano chile.
Peel the garlic clove.
Add all of the ingredients blender and blend until very smooth. If the salsa is too thick to blend add water 2 tbsp. at a time until the salsa blends smoothly.
Looks good, doesn’t it?
Chill the salsa for 1 hour to allow the flavors to meld. Add salt more salt if necessary.
Adapt the Recipe to Your Taste
Like it hotter? Add another serrano. Love garlic? Add another clove. It’s a flexible recipe. Play with it until it’s just how you like it. If you have the time, be sure to chill the salsa for an hour before serving so the flavors have time to blend.
What to Serve Creamy Avocado Salsa With:
Serve this salsa with chicken tacos or tostadas or nachos. It also makes a great dip for a vegetable appetizer plate.
How to Choose the Best Avocados to Make Salsa:
Very ripe avocados are the key to the smoothest possible salsa. For this one, you want avocados that are ripe and soft, almost to the point of being mushy.
To check ripeness, gently press the narrow end of the avocado (where the stem connects) with your thumb. A ripe avocado will give easily. If it doesn’t give a little, it isn’t ripe enough for this salsa.
How to Remove Avocado Pits:
Avocados have large pits that need to be removed. The most common method is to use a kitchen knife to cut all the way around the avocado lengthwise, then twist the two halves until one side pops off.
Next, hold the half with the pit in the palm of your hand, pit facing up. Strike the pit with the sharp edge of the blade firmly enough to embed the knife, then twist the knife sideways – the pit will pop right out.
A word of warning: avocado injuries (sometimes called “avocado hand”) are common when removing the pit. Work slowly and keep your guiding hand well clear of the blade. If you’re not confident with the knife method, a spoon works almost as well and is much safer.
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 8 servings
Notes
Substitutions:
Add some lime juice if you want to keep the salsa from turning brown, but it’s best to cover it tightly with plastic wrap when you refrigerate it.
This salsa is mildly spicy. If you prefer a hotter salsa, add 1 more serrano chile.
You can substitute jalapeño pepper for the serrano.
Sour cream works just as well as Mexican cream.
Other Names:
Guacamole salsa.
Avocado sauce.
Taquito sauce.
Avocado salsa verde.
Tomatillo avocado salsa.
Green salsa.
Green sauce.
Nutrition
Serving: 1/4 cup | Calories: 86kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Cholesterol: 4mg | Sugar: 3g