Creamy Avocado Salsa Recipe with Lime and Cilantro

This amazing Creamy Avocado Salsa is simple to prepare in about 5 minutes. It’s perfect on tacos, grilled chicken, nachos, or as a creamy dip for chips.

Great with Chipotle Honey Pulled Pork Tacos, Veggie Fajita Rice Bowls or Low Carb Nachos.

Tortilla chip being dipped into a bowl of avocado salsa

I first created this salsa by accident back in 2013 when I tossed a bunch of ingredients into a blender to make a quick sauce for tamales. The result was so good that friends immediately started calling it “awesome sauce,” and it’s been a go-to ever since.

This creamy green sauce is essentially a salsa verde made with avocados instead of tomatillos. It brings together fresh herbs, aromatics and chilies for a bright, slightly spicy flavor that complements a wide range of Mexican-inspired dishes.

One of the best features of this recipe is how fast it comes together. Simply add the ingredients to a blender or food processor and puree until smooth. In roughly five minutes you’ll have a silky, flavorful avocado salsa ready to serve.

Creamy avocado sauce in bowl with gold spoon

Instructions

Add the ripe avocados, lime juice, garlic, red onion, serrano chili and jalapeño to a blender or food processor.
Add the fresh cilantro, avocado oil (or olive oil), diced green chilies, ground cumin, salt and crushed red pepper flakes.
Blend until smooth and creamy. If your blender has a container you can store in, you can leave the salsa in that container for easy storage.
Serve immediately with chips for dipping or spoon over tacos, nachos, enchiladas, grilled meats or roasted vegetables.

How to Know if Avocados Are Ripe

Finding the right avocado can make or break this recipe. Here are a few practical tips:

At the store, gently squeeze the avocado. If it’s very firm it will need several days to ripen. If it yields slightly to gentle pressure it’s ripe and ready to use the same day.
If your avocados are already ripe but you won’t use them immediately, store them in the refrigerator to slow the ripening process for 1–2 days and help keep the flesh green.

Storage and Shelf Life

This avocado salsa keeps in the refrigerator for 3–4 days when stored properly. Transfer it to an airtight container and press a sheet of plastic wrap directly onto the surface of the salsa to minimize air exposure and slow browning.

Avocado salsa in bowl, with tortilla chips on the side

What to Serve With It

This creamy avocado salsa pairs beautifully with a wide variety of dishes. A few favorite uses:

Soy chorizo quesadillas — use the salsa as a creamy dip for a satisfying vegetarian meal.
Pulled pork nachos — drizzle the salsa over nachos or serve it on the side for dipping.
Vegan grilled veggie tacos — spoon the salsa over roasted or grilled vegetables for bright, fresh flavor.
Low-carb zucchini enchiladas — the creamy salsa complements lighter, low-carb dishes.
Slow-cooked beef barbacoa — add a cool, tangy contrast to rich, spiced meats.
Whole30 turkey taco salad — this recipe is Whole30 compliant and makes a great dressing-like topping.
Lobster tacos — a small drizzle is surprisingly delicious with fresh seafood.
Carne asada tacos, breakfast burritos, southwestern egg rolls — use it wherever you want a creamy, herby kick.

Of course, sometimes the simplest option is best: a bowl of this salsa and a stack of tortilla chips. It’s easy to eat the whole bowl in one sitting!

Recipe Details

Servings: 4 cups salsa
Prep Time: 5 minutes
Total Time: 5 minutes
Author: Whitney Bond

Ingredients

2 ripe avocados, peeled and pitted
2 tablespoons lime juice
2 cloves garlic, chopped
1/2 cup red onion, large dice
1 serrano chili, seeded and diced
1 jalapeño, seeded and diced
1/4 cup fresh cilantro
2 tablespoons avocado oil (or olive oil)
2 ounces diced green chilies
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon crushed red pepper

Instructions (Short)

Combine all ingredients in a blender or food processor.
Puree until smooth and creamy.
Serve with chips or alongside your favorite Mexican-style dishes.

Notes

Refrigerating: Store for 3–4 days in an airtight container. Press plastic wrap onto the surface before sealing to limit browning.
Serving options: Use as a dip for chips or as a topping for tacos, fajitas, enchiladas, nachos and grilled proteins.

Nutrition Facts (per serving)