Creamy Green Salsa

Name: Creamy Green Salsa
Yield: yields
Ingredients: 16 cups water; 2 1/2 cups dried hibiscus; 1 cinnamon stick, ideally Mexican, broken into pieces; Sugar, to taste (start with 1 cup)

servings

1½–2 cups

Prep

cook

Last updated on

February 19, 2026

This salsa is completely raw, which means two things: it is bright and punchy, and it comes together fast. It's inspired by a salsa I fell in love with at a pozolería in Mexico City. The flavor is simple but so delicious. You get the clean heat of serrano, the acidity of tomatillo, and that silky avocado finish that makes it feel like a cross between a salsa verde and a guacamole.

Fair warning, this salsa is incredibly addictive!

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Notes & Tips

Heat level: Serranos bring sharper heat; start with two and build from there.
Consistency: Add water a tablespoon at a time until it reaches your ideal pourable texture.
Serving ideas: Perfect with almost everything from grilled meat to a base for a spicy salad dressing.
Storage: Best fresh, but keeps 2–3 days in the fridge thanks to the tomatillo acidity.

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Salsas

Creamy Green Salsa

serves

1½–2 cups

prep in

minutes

cook for

Ingredients

1 ripe avocado
3–5 tomatillos, husked
1 small handful cilantro
2–6 serrano peppers, to taste
4 garlic cloves
~1 cup water, or as needed
Salt, to taste

Directions

Husk and rinse the tomatillos. Remove stems from the serranos. Peel the garlic.
Add the tomatillos, serranos, garlic, cilantro, and about ½ cup of water to a blender. Blend until mostly smooth.
Scoop in the avocado and blend again. Add more water as needed until the salsa is creamy and pourable.
Add salt to taste and blend briefly to combine.
Taste and tweak. More serrano for heat, more water for a thinner salsa, more avocado for extra creaminess.
Serve and enjoy!