On the jar: Salsa de Aguacate
blend · salsa
NATIONAL AWARD WINNERPrep 10 minCreamy Avocado Salsa
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
Ingredients
- Avocado — 359 g
- Tomatillo — 294 g
- Scallion — 48 g
- Serrano — 24 g
- Jalapeno — 66 g
- Garlic — 3 g
- Salt — 12 g
- Water — 240 ml
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Recipe developer and former Bon Appétit senior food editor based in Mazatlán; his cookbook Mi Cocina won a 2023 James Beard award.
Originally published as Salsa de Aguacate.
More from this kitchenFAQ
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.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.