I make this Cilantro-Lime Avocado Salsa when I want a creamy, tangy, restaurant-style green salsa that works as both a dip and a drizzle for tacos, bowls, and grilled meats. I roast tomatillos and jalapeño, then blend them with avocado, cilantro, crema, lime, and seasonings into a silky, bright-green sauce that tastes like a cross between guacamole and salsa verde.
Why I love this salsa
I love that this salsa starts with charred tomatillos and jalapeño, because that quick roast adds a smoky, slightly sweet depth that balances their natural tartness. Blending them with avocado and crema turns what could be a thin verde into a thick, pourable sauce that clings beautifully to chips and food. The combo of lime juice, cilantro, garlic, and a hit of chicken bouillon powder gives it layers of flavor without a long ingredient list.
I also love how adjustable it is. I can keep it mild by seeding the jalapeño or amp it up with more chile; I can make it thicker for dipping or thinner for drizzling; and I can swap the crema for dairy-free alternatives and still get a luscious texture. It keeps for a couple of days in the fridge, which makes it easy to prep ahead for taco nights or parties.
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