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    Home » Recipes » Appetizers » Salsa de Aguacate (Avocado Salsa) + VIDEO

    Salsa de Aguacate (Avocado Salsa) + VIDEO

    Last Updated November 9, 2022. Originally Posted June 26, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Salsa de Aguacate, or Avocado Salsa, is a spicy topping that's perfect for tacos or any Mexican food favorites. Spicy, creamy, and totally dreamy.
    Jump to Recipe Print Recipe
    Hand holding a bowl of Salsa de Aguacate, or Avocado Salsa, surrounded by jalapeno slices and avocado wedges

    Hand holding a black bowl of Salsa de Aguacate, or Avocado Salsa

    Caution! Cuidado! Do not confuse Salsa de Aguacate, or Avocado Salsa with guacamole!

    Have you ever been to an authentic Mexican restaurant?

    You know, the kind where you walk in and you wonder if anyone in the place speaks English or you have to point to the picture of your food because the menu is in Spanish?

    Chances are they are serving you Salsa de Aguacate and not Guacamole.

    Some of my favorite Mexican dishes that go great with Salsa de Aguacate, or Avocado Salsa: Beef Taquitos, Pork Carnitas, and Alambre de Res.

    Tomatillos in their husk. Jalapeno, Onion, and cilantro on a wooden chopping board.

    Looks can be deceiving. There is a big difference between the two salsas.

    Avocado Salsa Vs. Guacamole

    • Avocado Salsa is thinner than guacamole and made with tomatillos.
    • Guacamole is made only with avocados.

    My best guess is that someone only had one avocado and had to stretch it, and so, they created Salsa de Aguacate.

    It’s usually VERY spicy. Taste it first before adding a bunch on your plate.

    Otherwise, you might find yourself gulping your Agua de Jamaica or your ice, cold cerveza down faster than you expected.

    Other Names for this Salsa:

    • Dip de Aguacate
    • Avocado Salsa Verde
    • Guacamole Taquero
    • Tomatillo Guacamole

    All of these names are acceptable. To be sure, ask your server what is in it.

    My aunt adds a splash of olive oil for texture. Using olive oil does have its advantages. No refrigeration and less worrying whether it sits outside or not is definitely a good thing.

    Ripe avocado cut in half. One avocado with a pit. The other pit has been removed.

    Avocados are very easy to dice. There are kitchen gadgets that can do this for you. However, a regular knife works well too.

    The main objection is to get rid of the pit.

    More Mexican Salsa Recipes:


    Chile Piquin Salsa
    Avocado Mango Salsa

    Molcajete Salsa Verde
    Chile de Arbol Salsa

    How to dice an avocado

    An avocado is oval-shaped. Look for the longest point and the widest point.

    • Cut the avocado in half lengthwise.
    • Be sure to cut all the way around.

    Do this on a cutting board. It is easier than doing this on a plate.

    How to tell if an avocado is ripe?

    • Squeeze it gently.
    • If there is some firmness but just enough give, then you’re good to go.

    If the avocado squeezes easily, it might be bruised on the inside and not good to eat.

    If when you squeeze the avocado, it’s hard as a rock, it’s going to take a few days to ripen. For a dinner that’s happening in a few days, this might not be a bad option.

    An avocado cut in half and a knife in the center of the avocado seed.

    Gently separate the two halves.

    • In the meantime, you want the knife to get a hold of the seed.
    • You will need to hold the avocado half in your hand and with the other hand tap the avocado seed with your knife.
    • Please be very careful. Remove the seed.

    See how mine above has a few brown spots? I will be removing those with a spoon before removing the diced avocado from the shell.

    • Hold one of the avocado halves down.
    • Dice the avocado while still inside the shell.
    • Do this to the other side.

    Some people save the seed. They say it helps the avocado from turning brown.
    Personally, I throw it away, and wrap up any leftover avocado in plastic wrap.

    If you are using it in a salsa like I am, you can also add some lemon to it to prevent from turning brown.

    White bowl with diced avocado.

    • Using a spoon, scoop out the diced avocado.
    • Discard the shell.

    Very, very easy! You just have to watch your fingers.

    From here, you can put the diced avocado in salads or salsas as I am in this recipe for Salsa de Aguacate.

    To make avocado slices, simply make long cuts lengthwise. Do not cut across.

    History lesson: Aguacate, or avocado, comes from the Aztec meaning “testicle.” I can’t make this stuff up, folks. Look it up on Wikipedia. You’ve gotta have a lot of cajones to make this sauce. 🙂

    Salsa de Aguacate, or Avocado Salsa, in a black bowl surrounded by jalapeno slices and avocado wedges.

    Salsa de Aguacate, or Avocado Salsa, is spicy and smooth. It’s the perfect topping for grilled Carne Asada or Tamales de Rajas.

    This salsa is also great for snacking with veggies or tortilla chips. It is also completely 100% vegan. iProvecho!

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    Did you make this recipe? Please rate the recipe below!

    Hand holding a black bowl of Salsa de Aguacate, or Avocado Salsa

    Salsa de Aguacate, or Avocado Salsa

    Salsa de Aguacate, or Avocado Salsa, is a spicy topping that's perfect for tacos or any Mexican food favorites. Spicy, creamy, and totally dreamy.
    4.84 from 24 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 7 minutes
    Cook Time: 8 minutes
    Total Time: 15 minutes
    Servings: 1 cup
    Calories: 846kcal
    Author: Maggie Unzueta

    Ingredients

    • 3 tomatillos husks removed
    • 1/2 onion quartered
    • 1 garlic clove
    • 1 jalapeño stem removed
    • 4 cups of water
    • Salt to taste
    • Handful of fresh cilantro
    • Juice of 2 limes
    • 2 avocados pitted
    • 1 tablespoon olive oil optional

    Instructions

    • Add tomatillos, onion, garlic, and jalapeño in a large stock pot.
    • Add enough water to cover.
    • Bring to a boil.
    • Let boil 6-8 minutes, or until tomatillo is soft.
    • Turn off stove.
    • Add cooked tomatillo, onion,garlic, and jalapeño to a blender along with 1 cup of the water used in boiling.
    • Discard the rest of the water.
    • Be very careful. It will be very hot.
    • With a kitchen towel, blend until smooth.
    • Add salt, cilantro, lime juice, avocado.
    • Add olive oil or sour cream (if using)
    • Blend until smooth.
    • Taste for good measure.
    • Serve and enjoy!

    Video

    Notes

    Instead of olive oil, you can use 1 tablespoon sour cream instead. 
    Avocado Salsa will last 3 days fridge. Cover in an airtight container. 
    To make it spicier, add 1 more jalapeño. 

    Nutrition

    Calories: 846kcal | Carbohydrates: 52g | Protein: 10g | Fat: 74g | Saturated Fat: 11g | Sodium: 85mg | Potassium: 2374mg | Fiber: 30g | Sugar: 11g | Vitamin A: 990IU | Vitamin C: 91.7mg | Calcium: 91mg | Iron: 2.8mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Appetizers

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Maria

      July 25, 2021 at 3:25 pm

      Hi Maggie, I have a couple of comments! First though, I LOVE LOVE LOVE this salsa…thank you so much fo this recipe! Next, I can’t wait to try your coctel de camarones, but I have to ask you …every time I have had a coctel they are sweet, and that is what I am looking for….how to make the sweet salsa or juice in the coctel….and when making it with clamato it si not the same!! Do you happent to have a recipe that makes a sweet salsa for this coctel? Next…I live in Tijuana and for the life of me I cannot find heavy cream in any Mexican stores here. Do you have any idea what to substitute for heavy cream in Mexico? And last, you make me soooo homesick! I saw all the info about Aldi’s on your blog….do you know if there are any aldi’s groceries in Tijuana?

      Thanks Maggie! So happy you shared this recipe with us….I can’t stop eating it….!!!

      Reply
      • Maggie Unzueta

        July 27, 2021 at 3:43 pm

        Hola Maria. I go to Tijuana alllll the time. If you can’t find heavy cream, look for media crema or crema para batir. I know LaLa carries media crema, and I want to say Nestle has it in lata. For sweet coctel de camaron, I’ve never tried this, but this is the first thing that popped into my head. It might sound weird too, but have you tried adding piloncillo? Not too much. Even sugar. Start with just a little bit then add a little more. You know how in spaghetti sauce they sometimes add sugar, same thing here. I hope this helps! Provecho.

        Reply
    2. Maribel Reyes

      October 9, 2021 at 9:52 am

      5 stars
      This recipe is soooooooo good!!

      A MUST try!

      Reply
      • Maggie Unzueta

        October 11, 2021 at 10:14 am

        Thank you! Yes, it’s definitely a MUST!

        Reply
    3. Lisa

      January 25, 2023 at 1:18 pm

      5 stars
      Wow, this salsa is amazing

      Reply
      • Maggie Unzueta

        January 26, 2023 at 4:34 pm

        Awww! So glad you liked it. Just made it the other day again, and we loved it.

        Reply
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