PANTRYFLEX

blend · salsa

NATIONAL AWARD WINNERPrep 10 min

Salsa de Aguacate

Independent adaptation of a publicly published Rick Martínez recipe. Not affiliated with, sponsored by, or endorsed by Rick Martínez.

Silky avocado and serrano salsa made for tacos.

Ratio

Ratio by volume: Water 240 ml
Water 240 ml

Ingredients

  • Avocado — 2 medium (359g)
  • Tomatillo — 4 medium (294g), husked, quartered
  • Scallion — 2 medium (48g), coarsely chopped
  • Serrano — 1-2 (12g each), stemmed, chopped
  • Jalapeno — 1-2 (33g each), stemmed, chopped
  • Garlic — 1 clove
  • Salt — 1 3/4 tsp (12g) kosher
  • Water — 1 cup (240 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Salsa de Aguacate wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 2 national awards

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Provenance

Recipe developer and former Bon Appétit senior food editor based in Mazatlán; his cookbook Mi Cocina won a 2023 James Beard award.

Adapted from a recipe published by Rick Martínez in Mi Cocina (Clarkson Potter 2022) via Food52 authorized reprint.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Mi Cocina (Clarkson Potter 2022) via Food52 authorized reprint (published as “Salsa de Aguacate”). Full citation lives in Provenance.

Companion jar