This is the ultimate salsa verde recipe! With tomatillos and avocados, this creamy, mild salsa verde is based on my favorite Tex-Mex restaurant recipe. It is sure to become a kitchen staple!
Okay, so obviously you’ve seen my queso post. You know that I know what I’m talking about when it comes to Tex Mex. Today, I’m sharing one of my favorite secret recipes. And not just any recipe, but one I thought I’d be taking to my grave. One that I bring to parties and give as Christmas and birthday gifts.
Yes, it’s that good.
I consider myself a salsa connoisseur. Now I don’t know if that’s actually a thing, but I’ve sat in so many restaurants over my life that I know exactly what makes a good salsa. And believe me when I say the quality of a restaurant’s salsa is usually indicative of the rest of their food. Try it the next time you go out.
But anyway, you didn’t come here to listen to me boast about my salsa skills. We’re here to talk about this sauce in particular. I’ve had this salsa, or a variation of it, in several restaurants throughout Texas. I don’t want to go out every time I want this stuff… mainly because I want it all the time and can’t afford to go out every day.
So in the beginning, I would scour the grocery store and buy a different jar of “salsa verde” each time to test it out hoping that I’d finally stumble upon a goldmine. Sadly, this was not so. There is not a single supermarket brand out there that compares to this salsa, and let me tell you why…
The superstar of this recipe is avocado. It’s what gives it that creamy texture that compliments the tomatoes, onions and jalapeno so well. Unfortunately, it doesn’t preserve well, and this salsa is good for a maximum of four days in the fridge. (However, it does freeze in a flat freezer bag for 3-6 months)
But trust me, you’ll never have to throw it out. I make a double batch and it usually doesn’t survive more than two days in my household. And that’s not just because I have a vacuum for a husband.
Until next time. x
Show us your food! Use #aftbeats for a chance to be featured on our Facebook or Instagram!
Items used in this recipe:
This post contains affiliate links. While at no extra cost to you, purchasing an item using one of these links provides us a small commission.
Creamy Salsa Verde
- 2 medium green tomatoes, chopped
- 5 large tomatillos, husks removed, rinsed and chopped
- 1/2 medium white onion, chopped
- 2 jalapeños, stemmed, seeded and chopped
- 6 cloves of garlic, roughly chopped
- 1 avocado, pitted and sliced
- handful of cilantro, about 8 sprigs
- 1/2 Tbsp lemon juice
- salt to taste
- 1/2 cup sour cream (optional)
- Place the tomatoes, tomatillos, onions, jalapeños and garlic in a medium saucepan over medium-high heat.
- Bring to a boil, then reduce heat to low and simmer for 20 minutes. If the contents start to burn, add a small amount of water, just enough to cover the bottom of the pan. Otherwise, the tomatoes will provide the liquid.
- Remove from heat and let it cool, about 5 minutes.
- Pour the mixture into a food processor or blender and add the avocado, cilantro and lemon juice. Blend until smooth.
- Pour into a bowl or serving dish and stir in the salt and sour cream to taste.
- This is best served cold, but can be enjoyed at room temperature too.
- Refrigerate for up to 4 days or freeze for 3-6 months.
- medium saucepan
- food processor or blender
- airtight container
Out of season, you can sub 5 extra tomatillos in place of the green tomatoes.
This salsa is best consumed after being chilled in the fridge 4 hours – overnight. The flavors need time to meld.
When choosing the jalapeño, the more striations, the hotter it will be.
Do not add the sour cream when freezing. Store flat in a freezer bag. When ready to serve, thaw gently in the refrigerator and stir in the sour cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dips
- Method: Stove
- Cuisine: Tex Mex
- Diet: Vegetarian