Creamy Avocado Salsa

This creamy Avocado Salsa with a hint of spice is street taco salsita heaven and perfect for dipping. Adapted from a memory of an avocado sauce my mom would make on taquitos and aguacate night for everyone to enjoy. Surely to become a staple friend and family favorite. It’s delicious and made from natural ingredients!

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Ingredients for avocado salsa

Grocery Quick List: ripe avocado, white onion, serrano pepper, garlic, 5% greek yogurt, lime, sea salt.

• 2 medium ripe avocados, about 1 heaping cup
• ¼ of white onion
• 1 jalapeno, or 1 serrano pepper (use 2 for spicier flavor)
• 4 garlic cloves
• 1 – 5 oz greek yogurt cup, 5% milkfat
• ½ cup water
• 2-3 limes, sliced in half or wedged
• 1 tsp kosher salt or sea salt
• 1/2 cup fresh cilantro (optional)

Ingredient notes / Variations

Spice – This recipe uses fresh peppers. Remove the seeds for less heat from the fresh serranos or jalapenos. I mix the pepper depending on which I have on hand, but most times use serrano for its stronger spicy flavor.

Need the sauce with no spice? Omit the peppers.

Yogurt substitution: I recommend creamy whole milk greek yogurt. It’s just as delicious and they won’t notice, not to mention, it’s sold in a convenient small portion cup that’s just the right size for making this avocado sauce. Don’t have yogurt on hand? Sour cream, or crema sin sal can be used as a substitute and taste just as great.

Spicy eaters, add 1/2 of a small fresh habanero pepper or double up on the fresh serrano pepper for extra spicy.

Cilantro blended into salsa (optional) – Add it as a side fixing to add its earthy flavor to the sauce, or combine with all other ingredients before blending the batch of aguacate cream sauce.

Step-by-step Instructions

1. Combine all ingredients in blender cup: water, avocado, onion, garlic, serrano, yogurt, and salt. Blend for 10-15 seconds until desired creaminess is reached.
2. Pour avocado sauce into a bowl and squeeze half of a lime onto top of bowl and with spoon, stir in well, about 30 seconds. Follow-up with other half of lime squeezed on the top. Have additional lime wedges for limón lovers on the side. [see pro tip section under storage for more information re: lime]

Ways to eat [Avocado Salsa]

This tasty aguacate sauce is used as a dressing too. We love it! Add a tablespoon(s) to chopped green salads topped with grated cotija cheese, queso fresco, parmesan, or cheese blend of your choice.

We also love serving this sauce with easy omelettes, quesadillas, tacos, and smoked salmon. Drizzling it over cold penne pasta, pearl tomatoes, chopped cilantro, and a sprinkle of cheese is a comforting treat to self!

Pro Tips / Receta Notes

Recipe yield: 2 cups

Storage: Store any remaining salsa in food safe airtight container, squeeze the juice of a lemon or lime on the sauce to help lessen oxidization (blackening) then cover with lid. This recipe last 4-5 days in the refrigerator.

Fingertips: Remember to wash your hands well when working with chili peppers. Please don’t touch or rub your eyes if your hands have not been thoroughly washed after handling of chilis.

Spice: This recipe uses fresh peppers. Remove the seeds for less heat from the fresh serranos / jalapenos.

Cilantro blended into creamy salsa (optional): Add it as a side fixing to add its earthy flavor to the sauce, or combine with all other ingredients before blending the batch of aguacate cream sauce.

Please Star Rate this avocado salsa. Your vote helps LQC reach readers, Thank you!

Equipment

• Blender with extractor blade
• Bowl
• Knife
• Silicone spatula

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