This salsa de aguacate (avocado salsa) recipe is not only incredibly easy to make it is delicious, versatile and adaptable to all tastes! Best of all, this salsa comes together in under 10 minutes! I use this on tacos, in burritos, on top of eggs or as a dip for my tortilla chips.
Table of Contents
A sauce with many names, you’ll often see it referred to as salsa de aguacate (avocado salsa in Spanish) or salsa verde con aguacate (green salsa with avocados in Spanish). Some will even refer to it as a guacamole, though for me, a guacamole is not prepared in a food processor and has other ingredients.
Make sure to also try some of my other amazing Mexican and Mexican-inspired salsas: Cherry Tomato Salsa, Salsa Roja (Red Table Salsa), Salsa Macha (Mexican Chili Crisp), Salsa Verde (Tomatillo Salsa), Peach Tomatillo Salsa, Passion Fruit Habanero Hot Sauce, and Mango Habanero Hot Sauce.
This salsa recipe can be served along with other Mexican-inspired condiments and sauces like my Escabeche (Mexican pickled vegetables), Mexican pickled onions, and pickled jalapenos (or fermented jalapenos).
Ingredients
This is an incredibly easy recipe to prepare with standard pantry and fridge ingredients. I make it all summer long when my pepper plants are producing. It’s adaptable and delicious!
- Avocados: For this recipe, you need 2 ripe avocados. It’s an avocado salsa after all!
- Peppers: Use a jalapeno pepper or serrano pepper for that authentic Mexican flavor. But truly, you can use any hot pepper here. Use a green hot pepper. If you use a red one, it will muddy the color of the sauce. If you have an abundance of jalapenos, make some of my fermented hot sauce, jalapeno pineapple hot sauce or my jalapeno cheddar focaccia!
- Acid: I’m using the juice of lime in this recipe. Lime is preferred, but if you don’t have limes, you can substitute with lemon juice or even some vinegar.
- Fresh herb: Cilantro! Another classic Mexican flavor profile. If you don’t like the flavor of cilantro too much, you can use less in this recipe it leave it out. I don’t recommend using another herb in this recipe.
- Spice: A little ground cumin adds an earthy, rich flavor. You can use less, more or none at all. It’s your choice!
See the recipe card for full information on ingredients and quantities.
How to Make this Salsa de Aguacate Recipe
A 2-step recipe? Who doesn’t love that?
Step 1. Prepare. To a food processor, add the avocado, cilantro, jalapeno pepper, garlic, lime juice, cumin, salt and pepper. Add about ¼ cup of water.
Step 2. Puree. Process the sauce into a smooth consistency. At this point, you can adjust the consistency by adding more water if you like. Make sure to taste the sauce and adjust the seasoning to your liking!
Expert Tips
- A tip for ripening underripe avocados: wrap them up in newspaper and place them in a cupboard. Check on them after a day or two. The newspaper helps them ripen quicker! Once they are ripe, use them right away or refrigerate.
- Remove the pepper seeds! Most of the heat is in the seeds and ribs of the pepper. You can remove the seeds by using a paring knife and cutting out the guts of the pepper before adding it to the processor.
- Grow your own peppers and cilantro! Ok, you know I am a big proponent of growing your food, and growing peppers is actually quite easy. Check out my post on the best peppers to grow in your garden. Also, check out my Cilantro Grow Guide if you want to grow your own!
Recipe FAQs
I don’t recommend making this salsa in advance, as the avocado in the sauce may brown and the sauce won’t be vibrant. Making it 1-2 hours before serving is an option, just make sure to cover the surface of the sauce with plastic wrap. This should help slow down the browning process.
I recommend you only make as much as you need, but if you have leftovers, store them in an airtight container in the fridge. Cover the surface of the sauce with plastic wrap. This should help slow down the browning process.
Other Mexican-inspired Salsas
If you make this Salsa de Aguacate (Avocado Sauce) Recipe or any other condiment and sauce on Urban Farm and Kitchen, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe.
For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.
Salsa de Aguacate (Avocado Sauce for Tacos and Dipping)
Equipment
- Food Processor
Ingredients
- 2 Ripe avocados – Peel and pit discarded
- ¼ cup Fresh cilantro
- 1 Jalapeno pepper – Roughly chopped, seeds removed (optional)
- 2 Garlic cloves
- 1 Lime – Jucied, about 2 tbsp
- ½ tsp Ground cumin
- ½ tsp Salt
- ¼ tsp Black pepper
- ¼-½ cup Water
Instructions
- Prepare. To a food processor, add the avocado flesh, cilantro, jalapeno pepper, garlic, lime juice, cumin, salt and pepper. Add about ¼ cup of water (you may need more).
- Puree. Process the sauce into a smooth consistency. At this point, you can adjust the consistency by adding more water if you like. Make sure to taste the sauce and adjust the seasoning to your liking!
Notes
- Avocados: For this recipe, you need 2 ripe avocados.
- Peppers: Use a jalapeno pepper or serrano pepper for that authentic Mexican flavor. But truly, you can use any hot pepper here. Use a green hot pepper. If you use a red one, it will muddy the color of the sauce.
- Acid: I’m using the juice of lime in this recipe. Lime is preferred, but if you don’t have limes, you can substitute with lemon juice or even some vinegar.
- Fresh herb: Cilantro! Another classic Mexican flavor profile. If you don’t like the flavor of cilantro too much, you can use less in this recipe it leave it out. I don’t recommend using another herb in this recipe.
- Spice: A little ground cumin adds an earthy, rich flavor. You can use less, more or none at all. It’s your choice!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
