Salsa de aguacate, how to make avocado salsa

3 from 2 votes

Make this authentic Salsa de Aguacate in just 10 minutes! A creamy, tangy Mexican avocado salsa perfect for tacos, chips, burritos, and more.

Course accompaniments, condiments

Cuisine Mexican

Diet Vegan, Vegetarian

Keyword avocado salsa, Salsa de aguacate

Method blend

Difficulty very easy

Prep Time 10

Total Time 10

Servings cup

Calories 12kcal

Author Priya

Wash the jalapeños or serrano peppers. Remember this is optional, if you want to you can avoid peppers.
1 Jalapeno pepper
Cut open 2 ripe avocados, remove the pit, and scoop out the flesh.
2 ripe Avocados
Rinse a handful of cilantro leaves and stems. Stems are non-negotiable.
½ cup Cilantro with stems
Peel 2 garlic clove.
2 cloves Garlic

Add peppers, garlic, cilantro, lime juice, water (start with ½ cup), and salt to a blender.
1 Jalapeno pepper, 2 cloves Garlic, 2 tablespoon Lemon juice, ½ cup Water, Salt to taste, ½ cup Cilantro with stems
Add the avocado flesh to the blender.
2 ripe Avocados
Taste and adjust salt, lime juice, or spice level.

Pour the salsa into a serving bowl or glass jar.
Serve fresh with tacos, chips, or burritos.
To store, cover tightly and refrigerate up to 2 days. (Tip: Press plastic wrap directly on the salsa surface to prevent browning.)

Make it spicier – Add extra serrano peppers.
Make it milder – Use jalapeños and remove seeds. You can even avoid it completely.
Thicker consistency – Use less water for a dip-like salsa.
Storage – Store in an airtight container in the fridge for up to 2 days. Place plastic wrap directly on the salsa’s surface to prevent browning.