Copycat Taco Bell Avocado Verde Salsa
Make this Taco Bell avocado verde salsa recipe at home with fresh tomatillos, peppers, cilantro, and creamy avocado. This quick and easy avocado salsa verde is tangy, smooth, and ready in just 20 minutes. Perfect as a dip, taco topping, or drizzle, this Mexican creamy green sauce delivers authentic flavor that’s fresher and healthier than store-bought.
Equipment
- Skillet or pan
- Cutting board
- Sharp knife
- Blender or food processor
- Spoon or spatula
Ingredients
- 10 tomatillos
- 6 serrano peppers or jalapeños for milder spice
- 3 garlic cloves
- 1 large avocado or 2 small
- ½ onion
- Handful of fresh cilantro
- Juice of 1 lime
- 1 tablespoon salt
- 1 cup water
- Drizzle of olive oil
Instructions
- Prep the fresh produce: Start by peeling the husks off the tomatillos and giving them a good rinse. Slice them in half so they roast evenly. Cut your onion into large chunks and slice the serrano peppers. If you want a milder salsa, use jalapeños instead of serrano’s, and even remove the seeds to dial down the heat.
- Roast for flavor: Heat a large pan over medium heat and add a drizzle of olive oil. Place the tomatillos and peppers in the pan, letting them char slightly on one side before flipping. This roasting step is what gives the salsa its rich, smoky undertone—don’t skip it!
- Add aromatics: Once the tomatillos and peppers are halfway cooked, toss in the onion chunks and whole garlic cloves. Stir them around occasionally until everything is golden and softened. When done, turn off the heat and transfer everything to a bowl to cool down for a few minutes.
- Prepare the avocado base: While the roasted mix cools, scoop out the flesh of your avocado and discard the pit. Squeeze the juice of one fresh lime directly into a blender or food processor. The lime keeps the avocado bright green and adds a refreshing tang.
- Blend it all: Add the avocado, roasted tomatillos, peppers, onion, garlic, cilantro, and salt to your blender. Pour in a cup of water to help everything blend smoothly. Pulse until you get your desired texture—some prefer a slightly chunky salsa, while others love it silky smooth.
- Taste and adjust: Try a spoonful and see if it needs more salt, lime juice, or water. This step is where you make it your own—whether you like a bold, tangy kick or a mellow, creamy finish.
Video
Notes
- For a milder salsa, use jalapeños instead of serranos.
- Add less water for a thicker dip-style salsa.
- Chill before serving for a brighter, bolder flavor.
- Best enjoyed fresh, keeps up to 3–4 days in the fridge.