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.
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?
I’m all about little hole in the wall restaurants that serve food their abuelitas made.
Maybe Abuelita is in the back helping to cook and hustling just as hard as the fastest short order cook!
If you’ve ever been so lucky as to know a Mexican restaurant like this, chances are, they serve Salsa de Aguacate, or Avocado Salsa.
Looks can be deceiving. This salsa is thinner than guacamole and made with tomatillos.
It’s usually VERY spicy. So if you are served Salsa de Aguacate, or Avocado Salsa, taste it first.
Otherwise, you might find yourself gulping your Agua de Jamaica or your ice, cold cerveza down faster than you expected.
My aunt adds a splash of olive oil for texture – the heretic. Using olive oil does have its advantages. Think, no refrigeration and less worrying whether it sits outside or not.
How to dice an avocado for Salsa de Aguacate
Cut the avocado in half.
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. Please be very careful. Remove the seed.
Dice the avocado still inside the shell.
Using a spoon, scoop out the diced avocado. Very, very easy!
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. 🙂
How to tell if an avocado is ripe?
If the avocado squeezes easily, it might be bruised on the inside and not good to eat.
Squeeze it gently, and if there is some firmness but just enough give then you’re good to go.
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.
All joking aside, Salsa de Aguacate, or Avocado Salsa, is spicy and smooth.
It’s the perfect topping for grilled carne asada or breakfast tacos.
This salsa is also great for snacking with veggies or tortilla chips. iProvecho!
- 3 tomatillos, husks removed
- ½ onion, quartered
- 1 garlic clove
- 1 jalapeño
- 4 cups of water
- Salt to taste
- Handful of fresh cilantro
- Juice of 2 limes
- 2 avocados, pitted
- 1 tablespoon olive oil or 1 tablespoon sour cream (optional)
- 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!
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