If you love the bright, fresh flavors of Mexican-inspired dishes, you are going to absolutely adore this Cilantro-Lime-Avocado Salsa Recipe. It combines creamy avocado with tangy tomatillos, zesty lime juice, fragrant cilantro, and just a touch of spice for a salsa that feels vibrant and indulgent all at once. Whether you’re dolloping it on tacos, scooping it up with chips, or using it as a refreshing sauce for grilled meats, this salsa brings a boost of sunshine and zest to any meal. It’s one of those recipes that feels both special and effortless, perfect for sharing with friends and family.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, relying on fresh, vibrant ingredients that each play a crucial role. Every component adds to the salsa’s bright color, silky texture, and bold flavor, making the final dish truly unforgettable.
- 6 tomatillos: These provide a tart, slightly citrusy base that’s perfect for salsa.
- 1 jalapeño (optional): Adds a gentle heat, but you can leave it out if you prefer mild flavors.
- 2 ripe avocados: Make the salsa ultra creamy and smooth.
- A handful of fresh cilantro: Adds a fresh, herbaceous note that brightens the entire mix.
- 1/2 cup crema mexicana (or sour cream): Brings richness and a touch of tang.
- 1 tablespoon minced garlic: Delivers a savory punch to balance the freshness.
- 1 tablespoon chicken bouillon (or veggie bouillon): Adds depth and savory umami flavor.
- 1 tablespoon salt (or to taste): Enhances all the other flavors beautifully.
- Juice of 2 limes: Infuses zesty acidity that brightens the salsa.
- 1/4 white onion: Provides a mild sharpness and crunch.
How to Make Cilantro-Lime-Avocado Salsa Recipe
Step 1: Boil the Tomatillos and Jalapeño
Start by husking and rinsing your tomatillos to remove their stubborn coating. Place the tomatillos and jalapeño in a small pot and cover them with water. Bring the water to a boil and let the veggies cook for about 10 minutes. You’ll know they’re ready when the tomatillos soften and change color, becoming easier to blend and releasing their bright flavor.
Step 2: Blend the Salsa Ingredients
Transfer the boiled tomatillos and jalapeño into your blender. Add in the ripe avocados, fresh cilantro, crema mexicana or sour cream, minced garlic, chicken bouillon, salt, juice of two limes, and the quartered white onion. For an extra smooth texture, pour in about a cup of the boiling water you used to cook the veggies. This will help bind everything together into a luscious, creamy salsa.
Step 3: Blend Until Smooth
Blend all the ingredients on high until your salsa reaches a smooth, creamy consistency. Take a moment to taste your creation and adjust the seasoning if needed—sometimes a bit more salt or extra lime juice will make it just perfect for your palate.
Step 4: Serve and Enjoy
Once you’re happy with the flavor, your Cilantro-Lime-Avocado Salsa Recipe is ready to share. Whether spooned over tacos, used as a dip for tortilla chips, or drizzled on grilled meats, every bite is a celebration of fresh, zesty goodness.
How to Serve Cilantro-Lime-Avocado Salsa Recipe
Garnishes
Add an extra pop of color and texture by garnishing with additional fresh cilantro leaves, sliced radishes, or a sprinkle of diced red onion. A few crumbled Cotija cheese shards also complement the salsa beautifully and elevate the presentation for guests or family dinners.
Side Dishes
This salsa pairs exceptionally well with classic Mexican favorites like crispy tortilla chips, warm corn tortillas, grilled chicken or fish, and even roasted vegetables. It brings a fresh brightness that perfectly balances smoky, spicy, or rich dishes.
Creative Ways to Present
Try serving this salsa as a topping for scrambled eggs or a flavorful addition to grain bowls. It’s just as good dolloped on avocado toast or used as a creamy salad dressing base. The versatility of the Cilantro-Lime-Avocado Salsa Recipe means you can get creative with how you enjoy it every day.
Make Ahead and Storage
Storing Leftovers
Store any leftover salsa in an airtight container in the refrigerator. Because this recipe includes avocado, it’s best enjoyed within 1-2 days to maintain its fresh green color and creamy texture before it starts to brown.
Freezing
Freezing this salsa is not recommended due to the avocado’s delicate texture, which can become mushy and watery when thawed. For the best experience, enjoy it fresh or refrigerated.
Reheating
This salsa is best served cold or at room temperature, so there’s no need to reheat. Just give it a quick stir before serving if it has separated slightly in the fridge.
FAQs
Can I make this salsa without jalapeño?
Absolutely! The jalapeño is optional and can be left out if you prefer a milder salsa or want to accommodate sensitive palates. The tomatillos and other ingredients still deliver fantastic flavor on their own.
What can I substitute for crema mexicana?
If you don’t have crema mexicana, sour cream works as a perfect substitute and will provide the same creamy texture and tang. Greek yogurt is another good alternative for a slightly healthier twist.
How do I keep my avocado salsa from browning?
Keeping your salsa airtight in the fridge helps slow oxidation, which causes browning. Adding plenty of lime juice also acts as a natural preservative, helping to maintain the beautiful green color.
Is this salsa gluten-free and vegan?
With the chicken bouillon, it depends on the brand; for a vegan or vegetarian version, simply use veggie bouillon or omit it. Otherwise, this salsa is naturally gluten-free, fresh, and wholesome.
Can I adjust the spice level?
Definitely! You can remove the jalapeño seeds to reduce the heat or leave them in for extra kick. You can also add more fresh lime or crema to mellow out the spice level as desired.
Final Thoughts
You’re going to fall in love with this Cilantro-Lime-Avocado Salsa Recipe. It’s one of those dishes that feels effortlessly fresh, versatile, and downright delicious every time. Whether you’re making weeknight tacos or entertaining friends, this salsa will brighten your table and become a fast favorite. So grab your blender and get ready to make some magic!
Print
Cilantro-Lime-Avocado Salsa Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salsa
- Method: Stovetop
- Cuisine: Mexican
Description
This vibrant and creamy Cilantro-Lime-Avocado Salsa combines boiled tomatillos and jalapeño with ripe avocado, fresh cilantro, and tangy lime juice. Blended into a smooth, zesty salsa with the richness of crema mexicana and a hint of garlic and chicken bouillon, it’s perfect for tacos, grilled meats, or as a flavorful dip for tortilla chips.
Ingredients
Fresh 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
- 1 tablespoon minced garlic
Dairy
- 1/2 cup crema mexicana (or sour cream)
Seasonings
- 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, cover with water, and bring to a boil. Cook for about 10 minutes until the tomatillos soften and change color, indicating they are tender and ready to blend.
- Blend the Salsa: In a blender, add the two ripe avocados, a handful of fresh cilantro, half a cup of crema mexicana or sour cream, minced garlic, chicken bouillon, salt, lime juice, and quartered white onion. Next, add the boiled tomatillos and jalapeño along with approximately one cup of the boiling water from the pot to help achieve a smooth and creamy consistency.
- Blend Until Smooth: Blend all ingredients together until the salsa is smooth and creamy. Taste and adjust seasoning, adding more salt or lime juice if needed to balance the flavors perfectly.
- Serve and Enjoy: This salsa is delicious served as a topping for tacos, enchiladas, grilled meats, or simply as a flavorful dip paired with crispy tortilla chips. Enjoy the fresh and zesty flavors!
Notes
- For extra spice, include the seeds of the jalapeño or add more jalapeños.
- If you prefer a dairy-free version, substitute crema mexicana with a plant-based sour cream alternative.
- Adjust the amount of salt and lime juice to your personal taste.
- This salsa can be made ahead and refrigerated for up to 2 days; stir before serving.
- Use fresh tomatillos for the best flavor; canned tomatillos can be used in a pinch but may alter the taste and texture.
