Jalapeño Salsa With Avocado is creamy, bold, and has just the right amount of heat to keep you coming back for more. It’s one of those salsas that instantly makes everything you put it on taste better—tacos, eggs, grilled meats, or just a handful of tortilla chips.
🗒️ In This Post
A tangy & creamy Jalapeño Salsa
This Creamy Jalapeño Salsa & Avocado is made in minutes! Smoky, fresh, and perfect for tacos, chips, eggs, and grilled meats.
The magic starts by charring fresh jalapeños, garlic, and onion until they’re smoky and softened. Then, they’re blended with buttery avocado, fresh cilantro, bright lime juice, and a hint of chicken bouillon for depth.
The result is a silky, green salsa with a mellow heat, tangy citrus notes, and a savory finish. It’s quick to make, yet feels like something you’d expect from a little taco shop that has a line out the door.
🩷 xoxo, Ana
How To Make Jalapeño Salsa with Avocado
**Here are some visuals for how to make it. You’ll find the complete recipe and ingredient list in the card at the end.**
Prep your ingredients: jalapeños (keep the seeds if you like it spicy), onions, garlic, lime juice, cilantro & avocado.
Get that skillet hot: Drizzle in the avocado oil and toss in the jalapeños, garlic, and onion. Let them sizzle until they’ve got a good char. That little bit of smoky flavor is everything.
Cool it down: Transfer the veggies to your blender and let them cool off a bit so you don’t steam up your salsa.
Make it creamy: Add the avocado, cilantro, lime juice, water, bouillon, and pepper. Blend until smooth. If it looks too thick, splash in a bit more water until it’s pourable but still rich.
Serve it up! Spoon over tacos, drizzle on eggs, or just grab some chips and call it a day.
Ana’s Recipe Tips
- Charring the jalapeños is key, don’t skip this step! It tones down the raw heat and brings out a smoky flavor.
- For a spicier salsa, keep some of the jalapeño seeds in before blending. For milder heat, remove them all.
- Use a ripe avocado. If it’s too firm, your salsa won’t blend as creamy.
- Fresh lime juice makes a big difference here, skip the bottled stuff.
- Storing Suggestions: Store in an airtight container in the fridge for up to 5 days. But don’t worry! It won’t turn brown as guacamole. The acidity of the lime and jalapeños help the the avocado keep nice & green.
- Servings: It makes 2 cups total (¼ cup, 8 servings total).
Print recipe
Jalapeño Salsa with Avocado
Ingredients
- 2 Tablespoons avocado oil
- 6 large fresh jalapeños - Stemmed and sliced in half
- 2 large garlic cloves - peeled
- ½ of a large onion (white or yellow)
- 1 avocado
- 1 cup cilantro (packed cup with stems)
- 4 Tablespoons lime juice (2 juicy limes)
- ½ cup water
- 1 teaspoon chicken boullion
- ½ teaspoon black pepper
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the jalapeños, garlic and onion. Saute until charred on all sides. Transfer to a blender.2 Tablespoons avocado oil, 6 large fresh jalapeños, 2 large garlic cloves, ½ of a large onion (white or yellow)
- When the jalapeños are cooled off, add the rest of the ingredients. Blend until you reach a smooth consistency.1 avocado, 1 cup cilantro (packed cup with stems) , 4 Tablespoons lime juice (2 juicy limes), ½ cup water, 1 teaspoon chicken boullion, ½ teaspoon black pepper
Notes
- Charring the jalapeños is key, don’t skip this step! It tones down the raw heat and brings out a smoky flavor.
- For a spicier salsa, keep some of the jalapeño seeds in before blending. For milder heat, remove them all.
- Use a ripe avocado. If it’s too firm, your salsa won’t blend as creamy.
- Fresh lime juice makes a big difference here, skip the bottled stuff.
- Storing Suggestions: Store in an airtight container in the fridge for up to 5 days. But don’t worry! It won’t turn brown as guacamole. The acidity of the lime and jalapeños help the the avocado keep nice & green.
- Servings: It makes 2 cups total (¼ cup, 8 servings total).
Your Private Notes
Nutrition
More Salsas Recipes
Frequently Asked Questions
es! Remove all seeds and membranes from the jalapeños before cooking, or use fewer peppers.
es, olive oil or canola oil will work, but avocado oil keeps the flavor more neutral.
You can, but since avocado can darken over time, it’s best enjoyed the same day or stored with a layer of plastic wrap pressed directly onto the surface.
Very good Job!!!
Can’t wait to try!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below. ⭐️
Gracias!!!! xx, Ana