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
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Creamy Salsa Verde
Creamy Salsa Verde
The ultimate salsa verde. With tomatillos and avocados, this creamy, mild salsa is the perfect sauce to smother anything in. It is sure to become a kitchen staple!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: about 32 oz 1x
Ingredients
- 2 medium green tomatoes, chopped
- 5 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 TB lemon juice
- salt to taste
- 1/2 c sour cream (optional)
Instructions
- 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.
Notes
This salsa is best consumed after being chilled in the fridge 4 hours – overnight. The flavors need time to meld.
Don’t Forget:
When choosing the jalapeno, the more striations, the hotter it will be. See queso post (above) for more info.
When Freezing:
Do not add the sour cream and store flat in a freezer bag. When ready to serve, thaw gently in the refrigerator and stir in the sour cream.
Sarah says
Can I leave out the green tomatoes?
Sarah | AwayFromTheBox says
Eh, no, I wouldn’t suggest it. They provide the moisture when simmering and contribute to this salsa’s lovely texture. I have subbed in red ripe tomatoes before, and while the salsa is still tasty it does turn brown and slightly watery.
But I could see subbing in extra tomatillos possibly working, just add a little water to keep everything from burning. I’ve never tried it with just tomatillos though, so if you do this please let me know how it goes!
Mel says
This is arguably the best green salsa that I’ve ever had! Thanks for the great recipe. I will definitely be making this again!
Sarah says
Thanks Mel! I’m glad you like it!
maria says
Great flavor combination. Pinning this one …thanks for sharing 🙂
Sarah says
Thank you! It’s one of my favorites, for sure.
sue | theviewfromgreatisland says
I love it — sort of a creamy salsa!
Sarah says
Thanks!
Kristen says
YUM. I love this twist on guac!
Sarah says
Thank you!
Lisa | Garlic + Zest says
I love the look of this salsa – and I would never have thought to use green tomatoes — tomatillos, yes, — but this takes it to a new level! Love it! My husband is a vacuum too! LOL!
Sarah says
Using green tomatoes is part of what makes it so pretty and green! However, since the season is so short I’ve used plum tomatoes or beefsteak tomatoes with similar success. It just has a slightly different flavor and turns the salsa an alarming shade of brown. Haha!
Suchi @elegantmeraki says
Great salsa. I never combine avocado with tomatillos. I will start adding them soon.
Sarah says
Thank you!
Sarah @ Champagne Tastes says
This sounds delicious! I need to start making my own salsas- tomatillos are an awesome addition to this!!
Sarah says
Once you start making your own you’ll never go back!