Avocado Salsa

This easy and versatile Avocado Salsa is creamy and delicious, packed with flavor, and is great with chips, on a sandwich, with grilled chicken, or a salad! This will be your new go-to “Everything Sauce”!

Looking for another delicious avocado salsa recipe that is sweet and savory? Try my Strawberry Avocado Salsa!

Avocado Salsa: When Guacamole and Salsa Collide!

I grew up in Texas with some of the best Tex-Mex food available on every corner. I now live in New Jersey, where my Tex-Mex options consist of Chipotle and On the Border. I mean, no shade, but it’s not the same.

Anyhow, at pretty much every Mexican food restaurant growing up they served chips and salsa (of course) but along with traditional salsa, you would get a bowl of creamy green/avocado salsa. Every restaurant has it’s own version, and I loved them all! I’m not sure why that isn’t a thing up here where I live, but it needs to be.

So I had to take matters into my own hands and make that creamy, magical avocado salsa on my own. And turns out, I did a pretty fine job.

A bowl of Avocado Salsa

What Is Avocado Salsa?

Ok, so my avocado salsa is less salsa, and more like a thinned out, creamy, flavor-packed guacamole…kind of. I say it’s less like salsa because it doesn’t have tomatoes (or tomatillos) included. The base is an avocado, but the seasonings are very much like salsa.

What you get is a creamy, herbed…well…Avocado Salsa!

A cutting board with cilantro, avocado, green chilis, limes, jalapenos, sour cream, and pumpkin seeds to make avocado salsa

How Do You Make Avocado Salsa?

This recipe couldn’t be easier to whip up. It’s more about the ingredient prep than the actual MAKING. Because the process is just blending until smooth!

Here’s What You Need:

  • 1 large ripe avocado
  • 1 large lime, or 2 small
  • water and olive oil
  • cilantro…the more the merrier
  • minced garlic
  • a few tablespoons of sour cream
  • pepitas (pumpkin seeds) – which give it added flavor and texture
  • chopped green chilis – from a can and undrained
  • a jalapeno
Blender with avocado salsa inside after blending

But Isn’t This Just Blended Guacamole?

Yes and no. The ingredients list could be very similar to how you make guac. But you will see a few items that set it apart.

I added sour cream, to up the creamy factor. As well as olive oil and water to add richness and thin it out. You can add more water if you prefer for a thinner texture, or even more lime juice!

What Else Can You Add?

Once you have the base for this recipe you could really go in a lot of different directions to add flavor! Here are a few ides:

  • Smoked paprika
  • Diced chipotle peppers
  • Roasted Serrano peppers
  • Onions
  • Buttermilk in place of the sour cream
  • Cumin
  • Cayenne Pepper
Green sauce made with avocado and cilantro

How To Store Avocado Salsa

Since there is avocado in this salsa recipe, it will oxidize (or turn brown) if left uncovered for too long. However, since there is only one avocado, lime juice, and other ingredients, it won’t brown as fast as typical guacamole which is great.

But, if stored uncovered or not airtight it will brown more quickly than if stored properly. Here’s what I recommend:

  • Place salsa in a container that has a lid that seals air-tight.
  • Press a piece of plastic wrap, directly on top of the salsa so there is no air between the salsa and the plastic wrap.
  • Cover the container with the lid.
  • This method of double-sealing it will prolong the life of the salsa.
  • This will keep perfectly in your refrigerator for up to 5 days, if it lasts that long!
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Green sauce made with avocado and cilantro

Avocado Salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Sauce
  • Method: Blender
  • Cuisine: Tex-Mex


This Avocado “salsa” can be used on just about anything! From dipping chips, to topping grilled chicken, to using on a hamburger or sandwich, it adds great flavor!


  • 1 large avocado, seeded
  • 1 1/2 cups fresh cilantro, lightly packed
  • 1 (4.5- ounce) can chopped green chilis
  • 1/4 cup roasted, salted pepitas
  • 2 tablespoons sour cream
  • 1/4 cup water
  • 1/4 cup light olive oil
  • juice of 1 large lime (2- tablespoons)
  • 1 teaspoon kosher salt
  • 1 large jalapeño, ribs and seeds removed
  • 2 cloves garlic, minced


  1. Place all the ingredients into a blender or food processor and pulse until smooth.
  2. Add more water by the tablespoon if a thinner consistency is desired.
  3. Cover and chill until ready to use.


I like to give this at least an hour of chill time before serving, so the flavors have time to combine.

I noted you can add a little more water if you prefer a thinner consistency. You can also add more lime juice instead, which will also thin it out, but give it a more tart flavor, which is a nice option too!

Store airtight in the refrigerator for up to 3 days.


  • Serving Size: 1/4 cup
  • Calories: 137
  • Sugar: 1.4 g
  • Sodium: 298.6 mg
  • Fat: 12.3 g
  • Carbohydrates: 7.9 g
  • Protein: 1.6 g
  • Cholesterol: 1.1 mg

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5 comments on “Avocado Salsa”

  1. This looks PERFECT! Avocado Salsa is creamy and delicious, I just tried it. I appreciate you sharing this. Love it!

  2. I prefer guacamole over salsa any day of the week. I’d have a touch of cayenne pepper because I like a just little bit of kick to it. Glad to see some love for it!

  3. This sounds AMAZING! Will definitely be making it soon. Thank you for sharing! Also a tip: if you save the avocado seed and put it in the leftover dip it helps keep it from browning.

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