Salsa Verde with Avocado and Queso Fresco

Salsa Verde with Avocado and Queso Fresco

Salsa Verde con Aguacate y Queso Fresco
2 cups
Pati Jinich
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, cilantro, corn tortillas, feta, garlic, queso fresco, Salsa, salsa verde, serrano chiles, tomatillos, tortilla chips
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Salsa Verde with Avocado and Queso Fresco recipe from Pati's Mexican Table Season 1, Episode 4 “Tomatillos”


  • 1 lb tomatillos, husks removed and rinsed
  • 1 garlic clove
  • 1 or 2 chiles serranos, can adjust for desired spiciness level
  • 1/2 cup cilantro leaves
  • 2 tbsp white onion, roughly chopped
  • 1 1/2 tsp kosher or sea salt, or to taste
  • 1/2 lb queso fresco diced, or can use farmer’s cheese or mild feta instead
  • 1 ripe Mexican avocado, halved, pitted and sliced or cut into chunks
  • Warm corn tortillas or tortilla chips

To Prepare

  • Place tomatillos in a sauce pan and cover with water. Bring to a simmer and cook until the tomatillos are soft and mushy, but not coming apart, about 10 minutes.
  • Place the tomatillos, garlic, chiles serranos (add one by one to taste for spiciness desired and adjust the heat as you go), cilantro, onion and salt in the blender. Blend until smooth. You may also mash it all up in a molcajete.
  • Serve in a bowl or molcajete, along with the queso fresco and avocado slices. Offer warm corn tortillas or tortilla chips on the side.
  • This salsa may be used to spoon on top of thousands of things; including tacos, quesadillas, eggs in the morning, or grilled meats.

4 comments on “Salsa Verde with Avocado and Queso Fresco

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    1. Hi Dustin, The salsa verde itself will keep in a tightly sealed container in your refrigerator for a week. Add the avocado and queso fresco right before you serve.