Creamy Taqueria

Name: Creamy Taqueria Avocado Salsa (5-Minute Blender)
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 tomatillos, uncooked; 6 serrano peppers; 1/4 medium white onion, roughly chopped; 1 clove garlic; 1/2 avocado; 1/4 cup water; 1 cup fresh cilantro; 1 tsp chicken bouillon powder; juice of 1/2 lime

A smooth, spicy avocado salsa made fresh in a blender with raw tomatillos, serrano peppers, and cilantro. Ready in under five minutes and ideal for topping tacos or serving as a creamy dip.

🌍Mexican 🏷️Avocado salsa 🏷️Salsa verde 🏷️Creamy salsa 🏷️Taqueria-style Spicy

🏷️

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TikTok

Total

5 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

4 tomatillos, uncooked
6 serrano peppers
1/4 medium white onion, roughly chopped
1 clove garlic
1/2 avocado
1/4 cup water
1 cup fresh cilantro
1 tsp chicken bouillon powder
juice of 1/2 lime

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Instructions

1
In a blender, combine the uncooked tomatillos, serrano peppers, onion, garlic, avocado, water, cilantro, and chicken bouillon powder.
2
Blend on high until the mixture is completely smooth and creamy.
3
Pour the salsa into a serving bowl and stir in the fresh lime juice.
4
Serve immediately, for example over tacos.

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Tips & Notes

Pro tips

Blend on high speed for 60–90 seconds until completely smooth; stop blending once you reach salsa consistency to prevent over-oxidation of avocado.
Add lime juice at the end and taste before serving—acidity brightens flavor and helps prevent browning.
Use uncooked tomatillos for bright, tart flavor; cooked versions yield milder salsa.
Roughly chop the onion first so it blends evenly without creating chunks.

Substitutions

Serrano peppers → jalapeños (milder heat, similar fresh flavor)
Tomatillos → green tomatoes (slightly less tangy, similar texture)
Fresh cilantro → flat-leaf parsley (if cilantro is unavailable, though flavor will be less herbaceous)
Chicken bouillon powder → vegetable bouillon or fine sea salt (1/2 tsp salt per 1 tsp bouillon)

Storage & make-ahead

Store in an airtight container with plastic wrap pressed directly on the surface for up to 2 days refrigerated. For longer storage, freeze in ice cube trays for up to 1 month.

Equipment

blender

Common Questions

Can I make this salsa ahead of time?

Yes, but store it in an airtight container with plastic wrap pressed directly onto the surface to prevent browning. It keeps for up to 2 days in the refrigerator.

How spicy is this salsa?

With 6 serrano peppers, it's moderately to very spicy. Reduce the number of peppers or remove the seeds for milder heat.

What can I use instead of chicken bouillon powder?

Substitute with fish sauce (1/2 tsp), soy sauce (1 tsp), or salt to taste. Bouillon adds savory umami depth, so season gradually.

Can I scale this recipe up?

Yes. Double or triple all ingredients, but blend in batches if your blender is small to ensure even consistency.

Why is my salsa watery?

Tomatillos and avocado release moisture when blended. Start with 1/4 cup water and add more only if needed, or reduce the number of tomatillos slightly.