This Vegan Mexican Queso-Inspired Salsa has all the bold, savory flavor of queso, with a texture that’s thicker than traditional salsa but lighter than a cheese dip. It’s vibrant, easy to make, and pairs perfectly with tacos, bowls, chips, and more.
Love bold, flavor-packed recipes? Don’t miss my Salsa Roja, Creamy Tomatillo Salsa, Taquitos, or Vegan 7-Layer Dip—all perfect for dipping, drizzling, or taco night.
My love affair with this creamy queso-like Mexican salsa began years ago at a Mexican grill brimming with all the usuals — carne asada, guacamole, elote, pico de gallo, and of course chips and corn tortillas. There was the infamous spicier-than-should-ever-be-allowed salsa and this creamy orangish-looking salsa. The moment I dipped my chip into the indulgently tasting salsa, I knew it was something special.
Inspired to recreate this at home, I set out to create my own version. After some experimentation, I found a delicious balance of flavors, that quickly became our family favorite.
This salsa is a versatile addition to any meal, perfect for dipping, spreading, or drizzling over your favorite dishes. It impresses at parties, satisfies as a snack, and adds a flavorful touch to your meals.
Whether you’re hosting or simply looking for a quick and delicious salsa, this easy, creamy, and irresistible salsa is sure to become a favorite!
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Why you’ll love this recipe
- Simple ingredients, big flavor: With just a few ingredients, you’ll have a rich and flavorful salsa.
- Versatile and customizable: Adjust the spice level to your liking.
- Family-friendly: A hit with kids and adults alike.
- Perfect for any occasion: Great for parties, snacks, or meal additions.
- Vegan-friendly: A simple yet delicious plant-based salsa that’s easy to make, good for you — and no one will ever know!
Delicious pairing ideas
How to make this recipe (step-by-step)
Gather your ingredients (tomatoes, jalapeño, garlic, and avocado).
Note: Depending on the size of your tomatoes, you may only need 2, or if they’re small you may need 4.
Place all ingredients in a medium-pot filled with enough water to cover. Bring to a boil on medium-high heat. Once boiling, reduce to a simmering boil and cook for 5-7 minutes.
Using a slotted spoon, transfer the ingredients to a blender. No need to add water from the pan. Add the pitted avocado and salt.
Blend on high until smooth and creamy. Taste, adjust the salt, and spice level, if necessary.
In the kitchen tips
- Remove membrane of jalapeños for less heat,
- Add more jalapeños, chile de árbol, or cayenne pepper (⅛ teaspoon at a time) for more spice. Always start with fewer. You can add more heat later, but you can’t take it away once it’s blended.
- Jalapeño heat varies. If the jalapeño has threads or lines on the outside, it's likely quite hot. For this salsa, I prefer using smooth, solid green jalapeños. To reduce the spiciness, you can always remove the membrane and seeds.
- For a deeper flavor, try roasting your tomatoes, jalapeños, and garlic before blending. This adds a smoky undertone to your salsa.
- Refrigerate any leftovers for up to 3 days.
- For an extra special touch, serve with homemade tortilla chips.
FAQ
Use vine-ripened or Roma tomatoes. These provide the perfect balance of sweetness and acidity.
Add more jalapeños or dried chile de arbol. Be cautious, as they can be quite hot. You can also add a pinch of cayenne pepper or crushed red pepper flakes.
Absolutely! This creamy Mexican salsa is perfect for dipping with tortilla chips, pita chips, or even fresh veggie sticks. It also makes a great topping for nachos.
This salsa is best enjoyed fresh, but you can refrigerate leftovers in an airtight container for up to 3 days. Stir well before serving again.
Yes! It’s made with fresh tomatoes, garlic, and avocado, which are packed with vitamins, minerals, and healthy fats.
Yes, you can make this salsa a few hours ahead of time. Just keep it refrigerated and give it a good stir before serving.
📖 Recipe
Vegan Mexican Queso Salsa
Ingredients
- 2-3 small vine-ripened tomatoes, OR an equivalent amount of Roma tomatoes
- 1 jalapeño, OR 1 dried chile de árbol. For less heat see Notes
- 2-3 cloves of garlic
- 1 ripe avocado, pit removed
- 1 teaspoon salt, or to taste
Instructions
- Place the tomatoes, jalapeño, and garlic cloves in a medium saucepan. Cover with water, then bring to a boil over medium-high heat.
- Once boiling, reduce the heat to maintain a simmering boil. Continue for 5–7 minutes or until the tomato skins start to peel, indicating they’re ready.
- Using a slotted spoon, transfer the boiled ingredients (don't add water, as the tomatoes in this recipe provide enough liquid) to the blender.
- Add the pitted avocado and salt.
- Blend until the mixture is smooth and creamy. Taste and adjust the salt if necessary.
- Serve!
Notes
- For Storing: Store any leftovers in an airtight container in the refrigerator for 3-5 days.
- For less heat, remove membrane and seeds from the jalapeños.
- You can replace 1 dried chile de árbol (add more for extra spice, but be cautious as they are quite hot)
- Jalapeño heat varies. If the jalapeño has threads or lines on the outside, it's likely quite hot. For this salsa, I prefer using smooth, solid green jalapeños. To reduce the spiciness, you can always remove the membrane and seeds.
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