Cilantro‑Lime Avocado Salsa
Creamy, tangy, and vibrant — a salsa that doubles as a dip, dressing, or topping.
Introduction
Salsas are the heartbeat of Mexican cuisine, bringing brightness, spice, and depth to countless dishes. While traditional tomato‑based salsas are beloved, this Cilantro‑Lime Avocado Salsa offers a creamy, refreshing twist. With roasted tomatillos, ripe avocados, fresh cilantro, and a splash of lime, it’s a sauce that feels both indulgent and wholesome.
This salsa is versatile: drizzle it over tacos, spoon it onto grilled meats, use it as a dip for chips, or even thin it out for a salad dressing. The addition of crema mexicana gives it a luxurious texture, while garlic, onion, and bouillon powder add savory depth.
Ingredients Breakdown
6 tomatillos – Tangy, slightly citrusy fruit that forms the base.
1 jalapeño (optional) – Adds heat and complexity.
2 avocados – Creamy richness and healthy fats.
Fresh cilantro (handful) – Herbal brightness.
½ cup crema mexicana – Smooth, tangy cream that balances acidity.
1 tbsp minced garlic – Savory depth.
1 tbsp chicken bouillon powder – Umami boost.
1 tbsp salt (or to taste) – Essential seasoning.
Juice of 2 limes – Bright acidity.
¼ white onion – Sharpness and balance.
Step‑by‑Step Directions
Prepare Tomatillos: Remove husks, rinse, and roast or boil until softened.
Optional Heat: Roast jalapeño for smoky spice.
Blend Base: In blender, combine tomatillos, jalapeño, onion, garlic, lime juice, bouillon, and salt. Blend until smooth.
Add Creaminess: Add avocados, cilantro, and crema mexicana. Blend again until silky.
Taste & Adjust: Add more lime, salt, or cilantro as desired.
Serve: Transfer to bowl. Garnish with cilantro leaves or drizzle of crema.
Cooking Science
Tomatillos contain natural pectin, helping salsa thicken.
Avocados emulsify with lime juice, creating creamy texture.
Crema mexicana balances acidity and adds fat for mouthfeel.
Cilantro oils release when blended, infusing salsa with herbal notes.
Tips for Success
Roast tomatillos and jalapeño for deeper flavor.
Use ripe avocados for smooth blending.
Don’t overblend cilantro — keeps salsa fresh and vibrant.
Chill salsa before serving for best flavor.
Variations
Spicy Version: Add serrano peppers.
Tropical Twist: Blend in pineapple or mango.
Vegan Option: Replace crema with coconut yogurt.
Chunky Style: Mash avocados by hand for rustic texture.
Herb Swap: Use parsley if cilantro isn’t available.
Serving Ideas
Spoon over tacos, enchiladas, or burritos.
Serve as dip with tortilla chips.
Drizzle over grilled chicken or fish.
Use as salad dressing when thinned with extra lime juice.
Spread on sandwiches or wraps.
Storage
Refrigerator: Store in airtight container up to 2 days.
Freezer: Not recommended — avocados discolor.
Make‑Ahead: Blend tomatillo base, then add avocado and crema just before serving.
Nutrition (per serving, approx.)
Calories: ~120
Protein: ~2g
Fat: ~9g
Carbs: ~8g
History of Tomatillo Salsas
Tomatillos have been cultivated in Mexico for centuries, forming the base of countless green salsas. Their tart flavor pairs beautifully with chilies and herbs, making them a staple in traditional cooking.
Why Avocado Works So Well
Avocado adds creaminess and healthy fats, transforming salsa into a dip that feels indulgent yet nourishing. Combined with lime and cilantro, it creates a balance of richness and brightness.
Pairing Suggestions
Drink Pairing: Margaritas or agua fresca.
Wine Pairing: Sauvignon Blanc complements acidity.
Beer Pairing: Light lagers balance spice.
FAQs
Can I skip crema mexicana? Yes, substitute sour cream or Greek yogurt.
Can I make it spicier? Add more jalapeños or serranos.
Can I use canned tomatillos? Yes, but fresh gives better flavor.
Conclusion
This Cilantro‑Lime Avocado Salsa is a versatile, flavorful condiment that elevates any dish. With its creamy texture, tangy tomatillos, and fresh herbs, it’s perfect for gatherings, weeknight dinners, or festive occasions.