Ingredients I use
- 6 tomatillos, husked and rinsed
- 1 jalapeño (optional, adjust to taste)
- 2 ripe avocados
- A handful of fresh cilantro (about 1/2 cup, loosely packed)
- 1/2 cup crema mexicana (or sour cream)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 tablespoon chicken bouillon powder
- 1 tablespoon salt (or to taste)
- Juice of 2 limes (about 1/4 cup)
- 1/4 white onion, roughly chopped
Tomatillos are key for that tangy, slightly fruity base you see in Mexican-style green salsas, and roasting them first is a common technique for deepening their flavor. Crema mexicana gives this salsa a rich but pourable consistency; sour cream is a good stand-in with a bit more tang.
How I make Cilantro-Lime Avocado Salsa
I roast the tomatillos and jalapeño
I heat a dry skillet or griddle over medium heat. I place the tomatillos and jalapeño directly on the hot surface and cook them, turning occasionally, until the tomatillos are slightly charred, softened, and start to release some juices—about 5–7 minutes. The jalapeño should have blistered, darkened skin. When they look roasted, I remove them from the heat and let them cool slightly so they’re easier to handle and don’t build too much steam in the blender.
I prep the vegetables
While the tomatillos cool, I roughly chop the white onion and mince the garlic if I haven’t already. I halve the avocados, remove the pits, and scoop the flesh into a bowl so it’s ready to add later. I also pick and loosely pack my cilantro leaves and tender stems into about a 1/2-cup handful.
I blend the base
In a blender or food processor, I add the roasted tomatillos, the jalapeño with the stem removed (I keep or remove the seeds depending on how spicy I want it), the chopped white onion, minced garlic, chicken bouillon powder, and salt. I blend until the mixture is smooth and well combined, which gives me a flavorful, slightly thick green base similar to smooth salsa verde.
I add avocado, cilantro, crema, and lime
Next, I add the avocado flesh and fresh cilantro to the blender. I blend again until the salsa looks creamy and the cilantro is fully broken down, scraping down the sides as needed. Then I pour in the crema mexicana and the lime juice and blend until everything is fully incorporated and the salsa is silky and pale green. At this point, I taste and adjust the seasoning, adding more salt, lime, or crema to balance the flavors.
If I want a thinner consistency—for drizzling over tacos or bowls—I blend in 1–2 tablespoons of water, extra lime juice, or a splash more crema until it reaches the pourable texture I like. For a thicker dip, I leave it as is.
I chill, serve, and store
I transfer the salsa to a serving bowl. For the best flavor, I like to chill it for about 30 minutes so the flavors meld and the texture firms slightly, but it’s definitely good enough to eat right away if I’m impatient. I serve it with tortilla chips, spooned over tacos and grilled meats, or drizzled on burrito bowls and salads.
For storage, I place plastic wrap directly on the surface of the salsa before sealing the container to minimize browning from the avocado. Stored this way in an airtight container in the fridge, it keeps for about 2–3 days, which is similar to other avocado-based salsas and dips.
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