Variations and notes I keep in mind
- Extra-Spicy Avocado Salsa: I add a second jalapeño or swap in a serrano pepper, leaving the seeds and membranes in if I want more heat, and finish with a pinch of cayenne for a fiery version.
- Dairy-Free Version: I replace the crema with an equal amount of plain, unsweetened dairy-free yogurt alternative, or use a bit more avocado plus a splash of water to keep it creamy without dairy.
- Chunky Avocado Salsa: I reserve one avocado and a small handful of chopped tomatillos, blend everything else smooth, then dice the reserved pieces and fold them in for a chunkier, spoonable texture.
If the tomatillos are particularly tart, I start with a little less lime juice and add more at the end so the salsa doesn’t skew too sour. Letting the roasted tomatillos cool slightly before blending helps avoid steam buildup in the blender jar. And if the salsa tastes flat, I almost always find it needs either a pinch more salt or another squeeze of lime to wake it up.
FAQ: Cilantro-Lime Avocado Salsa
Can I use raw tomatillos instead of roasting them?
I can, but roasting is what gives the salsa its deeper, slightly smoky flavor and softens the sharp tartness of raw tomatillos. Many Mexican-style avocado salsas use roasted tomatillos for this reason.
How spicy is it with one jalapeño?
With one seeded jalapeño, the heat is usually mild to medium; leaving the seeds and membranes in makes it hotter. Using two chiles or a serrano bumps it into a spicier range.
Can I make this ahead?
Yes, but because of the avocado, it’s best within 1–2 days. Pressing plastic wrap directly on the surface and keeping it chilled helps slow browning, a common tip for avocado-based dips.
What if my salsa gets too thick?
I blend in small amounts of water, extra lime juice, or a bit more crema until it loosens to the consistency I want, whether that’s thick for dipping or thinner for drizzling.
Conclusion and call to action
I love how this Cilantro-Lime Avocado Salsa turns roasted tomatillos, jalapeño, avocado, crema, and lime into a bright, creamy, multi-purpose sauce that feels fresher and more complex than plain guacamole or bottled salsa verde. It’s the kind of green sauce that instantly upgrades tacos, grilled chicken, and even simple chips.
I want you to roast your tomatillos, blitz them with avocado, cilantro, and crema, and chill a bowl of this salsa the next time you build a taco bar, grill on the weekend, or just want a new dip for chips. Ask your readers whether they go mild or spicy, dairy or dairy-free, smooth or chunky, and encourage them to rate, comment, and save the recipe so it becomes their go-to green sauce for every Mexican-inspired meal.