Avocado Salsa Recipe: Creamy, Blended, Ready in 10 Minutes
Last updated on October 13th, 2026
This avocado salsa is blended, not chopped. Ripe avocado, lime juice, coriander, jalapeños, garlic and a neutral oil go into one high-sided container and come out thick, creamy and green in about 10 minutes, with no cooking. It is one of the three salsas I couldn’t get enough of during four years of living in Mexico, and the fresh one of the set. You’ll find it alongside the other two in my 3 unique salsas post.
Why You’ll Love This Avocado Salsa Recipe
- Barely any preparation. It comes together in a matter of minutes.
- Creamy, with real body. The ripe avocado is what brings the body to this salsa.
- Fresh flavour. You can taste the coriander, with a little hint of garlic and jalapeño.
- Useful. It is a really good salsa to have in your toolkit, because it goes with so many things.
Is Avocado Salsa the Same as Guacamole?
No. Guacamole is mashed, whereas this Mexican avocado salsa is blended with lime juice and a neutral oil until thick and smooth. It ends up about as thick as Greek yoghurt, so it is more of a spread or a dip than a pourable sauce. If you want the mashed version, try my easy guacamole recipe.
How to Make Avocado Salsa
Everything is blended in a high-sided container with a stick blender. A liquidizer works in exactly the same way. The full quantities are in the recipe card below.
Prepare the jalapeños
Take the tops off, cut them in half and remove the seeds and the white pith. Most of the heat is in the pith, so taking it out lets you use more jalapeños for that distinctive flavour without too much spice. The seeds go too, because you don’t want their texture in the salsa.
Blend until thick and smooth
Add the lime juice, garlic, coriander, jalapeños, the flesh of the avocados, the oil and a good pinch of salt, then blend until you have a thick, relatively smooth consistency.
Loosen with water
This step changes every time, because avocados vary in size and ripeness and the salsa never comes out the same thickness. Mine was very thick, almost Greek yoghurt, so I blended in around 100 ml of water. It will always be a thick salsa, so you are aiming for a spread, not a pouring sauce.
Taste and adjust
Taste for seasoning and adjust with more lime juice or salt if it needs it. When it is right, it is fresh and creamy, with the coriander coming through.
Avocado Salsa Recipe: Creamy, Blended, Ready in 10 Minutes
Equipment
- Stick blender
- High-sided container
- Chef’s knife
- Chopping board
- Measuring jug
Ingredients
- 2 ripe avocados
- The juice of 2 limes
- A handful of chopped coriander (cilantro)
- 2-3 jalapeños or chilli peppers of your choice seeds and white pith removed, you can use green peppers if you don’t want the heat
- 2 small garlic cloves peeled
- 125 ml neutral oil about 1/2 cup
- Salt to taste a good pinch
- 100 ml water roughly, to loosen
Instructions
Prepare the jalapeños
- Take the tops off, cut them in half and remove the seeds and white pith. That is where most of the heat is, so you can use more jalapeños for flavour without too much spice.
Load the container
- Into a high-sided container add the lime juice, garlic, coriander, jalapeños, the flesh of the avocados, the oil and a good pinch of salt.
Blend
- Blend with a stick blender until thick and relatively smooth.
Loosen
- The thickness changes every time with the size and ripeness of the avocados. Blend in around 100ml of water until it is almost the consistency of Greek yoghurt. It stays thick, more of a spread or dip than a pourable sauce.
Taste and adjust
- Check the seasoning and adjust with more lime juice or salt if needed.
Video
Nutrition
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What to Serve With Avocado Salsa
Serve it as a dip with tortilla chips, or use it as a spread. It works well with tacos, BBQs and grilled meats. For something with more heat, try my tomato and chilli salsa or my spicy peanut salsa.
Frequently Asked Questions
How do I make avocado salsa less spicy?
Remove the seeds and the white pith from the jalapeños, because that is where most of the heat is. If you want no heat at all, use mild green peppers instead.
How do I make avocado salsa creamy?
Use ripe avocados and blend them with the oil until thick and relatively smooth. The avocado brings the body. If it comes out too thick, blend in a little water until it is almost the consistency of Greek yoghurt.
