Cilantro-Lime Avocado Salsa 🥑🌿🍋

By: Rabia

A creamy, tangy, and slightly spicy salsa that combines roasted tomatillos, avocado, cilantro, and lime. Perfect for tacos, chips, grilled meats, or as a zesty dressing.

📝 Recipe Card

Hook

Cilantro-Lime Avocado Salsa – Smooth, vibrant, and packed with flavor! This creamy green salsa is the perfect topping, dip, or drizzle for just about anything.

Servings & Timing

  • Servings: About 2 cups

  • Prep Time: 10 minutes

  • Cook Time: 5 minutes (to soften tomatillos)

  • Total Time: 15 minutes

Dietary Badges

🥑 Keto-Friendly | 🌿 Gluten-Free | 🌶️ Customizable Heat

Ingredients

  • 6 tomatillos, husked and rinsed

  • 1 jalapeño (optional, for spice)

  • 2 ripe avocados

  • A handful of fresh cilantro

  • ½ cup crema mexicana (or sour cream as a substitute)

  • 1 tbsp minced garlic

  • 1 tbsp chicken bouillon powder (or sub with 1 tsp salt if vegetarian)

  • 1 tbsp salt (adjust to taste)

  • Juice of 2 limes

  • ¼ white onion

Instructions

  1. Prep Tomatillos & Jalapeño (optional):
    Boil or roast tomatillos and jalapeño for 3–5 minutes until softened and slightly charred for a deeper flavor.

  2. Blend Ingredients:
    Add tomatillos, jalapeño, avocados, cilantro, crema mexicana, garlic, bouillon, salt, lime juice, and onion to a blender or food processor.

  3. Process Until Smooth:
    Blend until creamy. Taste and adjust seasoning as needed (more lime for brightness, more jalapeño for heat).

  4. Serve:
    Transfer to a bowl. Serve immediately with tortilla chips, drizzle over tacos, or use as a creamy sauce for grilled chicken or steak.

Brief Introduction

This cilantro-lime avocado salsa is like the love child of guacamole and salsa verde — creamy, tangy, and fresh. It’s versatile enough to be a dip, dressing, or topping, and it pairs beautifully with Mexican-inspired dishes, BBQ, or even roasted veggies.

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Ingredient Details & Substitution Tips

  • Tomatillos: Add tang and body; roasting brings a smoky note.

  • Avocado: Use ripe avocados for maximum creaminess.

  • Crema Mexicana: Balances acidity; sub with sour cream or Greek yogurt.

  • Bouillon Powder: Deepens flavor; swap with vegetable bouillon for vegetarian.

  • Jalapeño: Optional, but great for a spicy kick. Remove seeds for milder heat.

Variations & Serving Suggestions

  • Spicy Kick: Add serrano pepper instead of jalapeño for extra heat.

  • Dairy-Free: Omit crema mexicana and use olive oil for creaminess.

  • Extra Tangy: Add more lime or a splash of white vinegar.

  • Serving Ideas:

    • With tortilla chips as a party dip 🌮

    • Drizzled over tacos, burritos, or enchiladas 🌯

    • As a dressing for taco salads 🥗

    • Over grilled chicken, fish, or steak 🍗🐟🥩

Storage & Make-Ahead Info

  • Fridge: Store in airtight container with plastic wrap pressed directly on the surface to prevent browning. Lasts 2–3 days.

  • Freezer: Not recommended (avocado and crema separate).

  • Make-Ahead Tip: Roast tomatillos and jalapeño in advance, then blend fresh before serving.

FAQs

Q: Can I skip the tomatillos?
A: They add tang and body, but you can sub with green tomatoes + a splash of lime if needed.

Q: My salsa turned brown quickly — why?
A: Avocado oxidizes. Store with lime juice and cover tightly with wrap touching the surface.

Q: Can I make it spicier?
A: Absolutely — add extra jalapeños or a serrano for more heat.

Personal Note

I love making this salsa for taco nights because it doubles as both a dip and a sauce. It’s creamy, fresh, and versatile — always a crowd-pleaser.

Call to Action

If you try this Cilantro-Lime Avocado Salsa, let me know what you served it with! ⭐ Was it tacos, chips, or something creative? Share your ideas to inspire others.

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Rabia
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