This creamy avocado green salsa blends ripe avocado, tomatillo, jalapeño, and serrano peppers with milk for a smooth, spicy sauce that pairs perfectly with tacos, quesadillas, and more. Its standout trait is the silky texture achieved by blending fresh peppers and herbs with a touch of milk.
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Add the flesh of one large avocado to a blender cup.
Add half a tomatillo, one jalapeño, and one serrano pepper.
Squeeze in the juice of one whole lime.
Add a bunch of cilantro, a piece of white onion, and two garlic cloves.
Pour in about one cup of milk.
Season with black pepper and chicken bouillon powder to your liking.
Secure the lid and blend until the salsa is completely smooth and creamy.
Pour the finished salsa into a serving bowl. Enjoy!
Store in an airtight container in the refrigerator for up to 2 days; the avocado will darken slightly, so cover with plastic wrap directly on the surface to minimize oxidation.
blender
Yes, blend and store in an airtight container in the refrigerator for up to 2 days. Stir gently before serving, as the avocado may separate slightly.
Reduce the serrano pepper to half or remove the seeds for milder heat, or add a second serrano for extra spice. Jalapeños are milder than serranos.
Yes, use Greek yogurt, sour cream, or Mexican crema for a tangier flavor and thicker consistency, or use vegetable broth for a lighter version.
Add more milk 1 tablespoon at a time to thin it out, or add more avocado to thicken. Blend after each addition until you reach your desired consistency.
No, this salsa is made entirely with raw ingredients blended together for a fresh, bright flavor.
