Creamy No-Cook Salsa Verde

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Adenike Eketunde
Adenike Eketunde
I am a health enthusiast with a degree in medicine and public health. I have over 5 years of experience working in the clinical and non-clinical setting. I have experience in medical writing and review with published articles on PubMed.

This recipe prompted the following self-posed question: why don’t I make salsa more often?

Creamy No-Cook Salsa Verde

It couldn’t be easier, and the finished product is leagues beyond the jarred stuff… both in freshness and taste. I have my favorite brands, (Mrs. Renfro’s is a front runner), but I’ve realized that I really should go the homemade route more frequently!

Creamy No-Cook Salsa Verde

There’s something to be said for roasted salsa – the flavor of charred peppers, onions, and tomatoes is fantastic – but I have little interest in turning on the oven in 85° weather… you? If you’re in the same boat as I am, then this no-cook salsa is the way to go.

Creamy No-Cook Salsa Verde

Tart tomatillos, rich avocados, herby cilantro, and spicy jalapeno peppers are pulsed together until a creamy salsa forms.

Voila! Raw salsa verde made in about 3 minutes. Can’t beat that.

Creamy No-Cook Salsa Verde

Creamy No-Cook Salsa Verde

Printer-Friendly Recipe

adapted from The Food Network

yield: about 1 cup; four 1/4 cup servings


  • 3 tomatillos, husked, rinsed, & coarsely chopped
  • 1/2 ripe but firm medium-sized avocado, peeled
  • 1/4 cup cilantro leaves
  • 1/2 medium-sized  jalapeno pepper
  • 1/2 lime, juiced
  • Kosher salt and freshly cracked black pepper, to taste


  1. Place the tomatillos, avocado, cilantro, jalapeno, and lime juice in the bowl of a food processor or blender. Process/blend until no large pieces remain.
  2. Season to taste with salt and pepper.
  3. Transfer to a bowl, cover, and refrigerate for a couple of hours for best flavor.

Nutritional Information Per 1/4 cup Serving:

44.8 calories, 3.6 grams fat, 0.5 grams saturated fat, 2 grams fiber, 1.1 gram sugars, 0.7 grams protein

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