With avocado, fresh lime juice, sour cream, this creamy salsa verde is fresh, delicious, and can be enjoyed on a variety of Tex-Mex-inspired meals!
What is Salsa Verde? How is Creamy Salsa Verde different?
Salsa verde can be bought in a jar or made at home and is typically a blend of cooked tomatillos, jalapenos, onions, cilantro, and sometimes lime juice. It’s similar in consistency and application to a red salsa (think: you could dip chips in it and eat it that way) and oftentimes, Mexican food restaurants will serve this “green salsa” with chips as an appetizer!
Creamy salsa verde can consist of the same ingredients as a regular salsa verde, or you can take a shortcut and use a store-bought salsa verde. The difference comes in when you blend the salsa with sour cream (or the cream from a can of full-fat coconut milk) and avocado to really up the creaminess factor. While you *could* eat creamy salsa verde with chips (and it would be really delicious), we tend to use it as a sauce more than anything!
Creamy Avocado Salsa Verde Ingredients
All of the ingredients for this creamy salsa verde are really fresh and delicious, and if you’re anything like me, you likely already have a jar of salsa verde hiding in your pantry! Here’s everything you’ll need:
- Avocado – 1 avocado really helps to make the finished product nice and thick and creamy.
- Sour Cream – a ¼ cup of sour cream (or, if you’re dairy-free, the cream from the top of a can of full-fat coconut milk) adds to the creamy factor and also helps to smooth everything out.
- Cilantro – is there such a thing as too much cilantro? Not in this sauce! A ⅓ cup of cilantro (leaves and stems) add the most delicious flavor.
- Fresh Lime Juice – 2 tablespoons of fresh lime juice (the juice from about 1 lime) really brightens everything.
- Salsa Verde – what would creamy salsa verde be without the salsa verde?! You’ll need 16 ounces of salsa verde, which is the size of a typical jar of salsa.
- Water – to thin everything out, you’ll need a ½ cup of water.
How to make Creamy Salsa Verde
All you’ll need to do here is throw all of the ingredients in a blender and blend together until completely smooth! Easy-peasy.
What is the difference between Avocado Salsa Verde and Guacamole?
While guacamole and avocado salsa verde are both used in Tex-Mex-style cooking, the two are very different! Authentic guacamole is made primarily of avocado that has been mashed and then mixed with finely diced tomatoes, red onions, garlic, jalapeno, lime juice, and cilantro. It’s really thick and most often used as a chip dip! This avocado salsa verde, on the other hand, does include avocado and many of the same flavors as guacamole, but it is a thinner, smoother sauce intended to be drizzled on tacos, burrito bowls, and more!
What is the best way to store Avocado Salsa Verde?
This avocado salsa verde is best stored in an airtight jar or container in the refrigerator.
Does it freeze well?
We actually don’t recommend freezing this sauce! While it wouldn’t be a total disaster frozen and thawed, the quality of both the taste and texture will definitely be compromised.
How long does this Creamy Salsa Verde recipe keep?
We recommend enjoying this sauce (on anything and everything!) for up to 3 days after making.
Serving Suggestions
Creamy avocado salsa verde can be enjoyed on EVERYTHING! Here are a few of our very favorite serving ideas, but remember, the sky’s the limit here:
- Carnitas Tacos
- Loaded Carnitas Nachos
- Barbacoa – in taco or burrito-bowl form!
- Taco Salad
- Shrimp Tacos
- Chicken Enchilada Casserole
- Grits and Chorizo Breakfast Skillet
- Chorizo Migas Skillet
- Tacos al Pastor
- Fajitas – beef, chicken, or shrimp!
- Quesadillas
Avocado Salsa Verde Recipe
Ingredients
- 1 avocado
- ¼ cup sour cream or cream from the top of a can of full-fat coconut milk
- 1/3 cup cilantro
- 2 tablespoons lime juice about 1 lime
- 16 ounces salsa verde
- ½ cup water
Instructions
- Add all of the ingredients to a blender or food processor and blend until smooth. Serve immediately or store in the refrigerator for up to 5 days.
Nutrition
