Description
This vibrant Cilantro-Lime-Avocado Salsa is a creamy, tangy, and mildly spicy sauce perfect for enhancing tacos, enchiladas, grilled meats, or as a delicious dip for tortilla chips. Made by boiling tomatillos and jalapeño, then blending them with fresh avocado, cilantro, lime juice, crema mexicana, and spices, this salsa delivers a fresh, zesty flavor with a smooth texture.
Ingredients
Scale
Produce
- 6 tomatillos, husked and rinsed
- 1 jalapeño (optional, for extra spice)
- 2 ripe avocados
- A handful of fresh cilantro
- Juice of 2 limes
- 1/4 white onion
Dairy
- 1/2 cup crema mexicana (or sour cream)
Pantry
- 1 tablespoon minced garlic
- 1 tablespoon chicken bouillon (or veggie bouillon)
- 1 tablespoon salt (or to taste)
Instructions
- Boil the Tomatillos and Jalapeño: Place the husked and rinsed tomatillos and jalapeño (if using) in a small pot and cover with water. Bring to a boil and cook for about 10 minutes, or until the tomatillos soften and change color indicating they are cooked through.
- Blend the Salsa Ingredients: In a blender, add the two ripe avocados, a handful of fresh cilantro, crema mexicana (or sour cream), minced garlic, chicken bouillon, salt, lime juice, and quartered white onion. Then add the boiled tomatillos and jalapeño along with about a cup of the boiling water from the pot. This helps create a smooth and creamy texture.
- Blend Until Smooth: Blend all ingredients together until the salsa is completely smooth and creamy. Taste the salsa and adjust seasoning as needed, adding more salt or lime juice according to your preference.
- Serve and Enjoy: Use this flavorful salsa to top tacos, enchiladas, grilled meats, or serve as a dip alongside crispy tortilla chips. Enjoy the fresh, zesty, and creamy flavor it adds to your dishes!
Notes
- Adjust the jalapeño quantity or omit it completely to control the heat level.
- If crema mexicana is not available, sour cream is an excellent substitute providing similar creaminess.
- Use fresh lime juice for the best flavor.
- The boiling water used during tomatillo cooking helps achieve a smooth salsa, but you can reduce the amount for thicker salsa consistency.
- Store leftovers in an airtight container refrigerated for up to 2 days, as avocado can brown quickly.
