This creamy avocado tomato salsa lands in the same cozy, drizzly, dippable lane as queso, without any cheese, oil, or dairy. Just five ingredients and 15 minutes.
Don't miss my creamy tomatillo salsa, jalapeño cream sauce, and tomatillo chile de arbol salsa next.
A Quick Look: Creamy Avocado Tomato Salsa
- 📝 Recipe Name: Creamy Avocado Tomato Salsa
- 🕒 Total Time: 15 minutes
- 👥 Servings: 5
- 🎯 Key Ingredients: Tomatoes, avocado, jalapeño, garlic, salt
- 🌱 Dietary Info: Vegan, dairy-free, oil-free
- ✨ Best For: Tacos, bowls, nachos, rice & beans, dipping
- 💕 Why You’ll Love It: Creamy texture, queso-style vibes, boiled, not raw, 5 ingredients
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I first tasted this kind of salsa years ago at a Mexican grill that had all the usuals — carne asada, homemade guacamole, elote, salsa pico de gallo, chips, corn tortillas, and an array of salsas.
But one salsa stood out. It wasn’t green. Or chunky. It wasn’t cheese either. It was a creamy, orangish salsa that sat somewhere between queso and salsa, and I couldn’t stop thinking about it. This version is my take on that sauce.
It’s a blended avocado tomato salsa that turns creamy and golden when you boil the tomatoes, jalapeño, and garlic. No cheese. No tomatillos. No lime. No cilantro.
I use this avocado salsa recipe in my air fryer vegan taquitos and vegan 7 layer dip. And it's delicious for dipping, drizzling on bowls, rice and beans, or tortilla chips.
Why This Recipe Works
- Simmering the tomatoes, jalapeño, and garlic mellows the sharp edges and gives you a smoother, balanced salsa.
- Blending while everything’s still warm helps the avocado emulsify naturally, giving you that silky, queso-style texture without cheese or cashews.
- Tomato-based, not tomatillo-based, so it stays golden, not green.
- Works as a dip, drizzle sauce, taco sauce, or bowl sauce.
- Avocado adds richness without heaviness. It balances the acidity of the tomatoes and gives the salsa body, but it still tastes fresh and light.
For your next gathering, serve this creamy avocado salsa alongside my caviar cowboy dip, cold pinto bean salad, and mango pico de gallo for an easy, mix-and-match salsa bar for chip dipping. I also like to add my salsa tatemada recipe, a classic red salsa everyone loves.
Ingredients & Substitutions
Here's all the ingredients you need to make this creamy avocado tomato salsa recipe:
- Tomatoes: Vine-ripened or Roma, both work. Use 2 large tomatoes or 3–4 smaller ones.
- Jalapeño: You can also use serrano pepper or add in 1-2 chile de arbol for more heat.
See recipe card for exact amounts.
Tested Tips
- Remove the membrane of jalapeños for less heat.
- 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.
- 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.
Drizzle creamy avocado salsa over these bold tofu taco crumbles or top them with molcajete salsa or my authentic roasted tomato salsa recipe if you like a little kick.
How to Make Creamy Avocado Tomato Salsa
Find the complete recipe with measurements in the recipe card below.
- Step 1: Add all ingredients except avocado and salt in a pot with water.
- Step 2: Bring to a boil, then reduce to a simmering boil for 5-7 mins.
- Step 3: Using a slotted spoon, transfer the cooked veggies to a blender (don't add water). Add the pitted avocado and salt.
- Step 4: Blend on high until smooth and creamy. Taste, adjust the salt, and spice level, if necessary.
Pair this creamy avocado salsa with healthy Mexican rice or quick and easy cilantro lime rice, my Instant Pot refried pinto beans, or homemade black refried beans.
Serving Suggestions
- Drizzle on a smothered vegan wet burrito
- Make nacho supreme bowls with a vegan nacho bar layout
- Bean and rice tacos in warm corn tortillas, or these crispy potato tacos
- Use as a taco salad dressing
Storage & Meal Prep
- Fridge: Refrigerate in an airtight container for up to 3 days.
- Tip: Stir before serving; natural separation is normal.
- Meal Prep: I use this the same way I use my jalapeño cream sauce. Make once, and use on everything.
Creamy Avocado Tomato Salsa FAQs
Yes. Avocado adds creaminess and richness, while tomatoes bring acidity and brightness. When the tomatoes are boiled first and then blended with avocado, the flavors mellow and turn into a smooth, balanced, golden-orange salsa instead of a chunky or green one.
Not really. Guacamole is chunky, fresh, and usually made with raw ingredients like lime, cilantro, and onion. This is a blended avocado tomato salsa. It’s smooth, creamy, and more like a pourable taco sauce or queso-style salsa than a dip-style guacamole.
You simmer tomatoes, jalapeño, and garlic until soft, then blend them while warm with ripe avocado and salt. The avocado adds the creaminess, and blending while warm helps everything emulsify into a smooth, golden salsa, no cheese, cashews, or dairy needed.
No. This recipe is intentionally simple and doesn’t use lime, cilantro, or tomatillos. The flavor comes from tomatoes, garlic, jalapeño, avocado, and salt.
Because it’s tomato-based, not tomatillo-based. Boiling the tomatoes first keeps the color golden instead of green.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest! 💛
📖 Recipe
Creamy Avocado Salsa
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Ingredients
- 2-3 medium vine-ripened tomatoes, or 3-4 small plum (Roma) tomatoes, roughly 10 ounces
- 1 jalapeño, remove seeds and membranes for less heat,s or leave them in for more
- 1-2 cloves garlic
- 1 medium 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.
- Reduce to a simmer and cook for 5–7 minutes, until the tomatoes are softened and the skins start to loosen.
- Using a slotted spoon, transfer the tomatoes, jalapeño, and garlic to a blender (don't add water, as tomatoes provide enough liquid).
- Add the avocado and salt.
- Blend until smooth and creamy. Taste and adjust salt or spice level if necessary.
- Serve warm or chilled.
Video
Notes
- Plum (Roma) tomatoes make a slightly thicker salsa. Vine-ripened tomatoes make it lighter and saucier. Both work great, just adjust the number based on size.
- Tomato sizes vary a lot. If your tomatoes are very large, use 2. If they’re small (especially Roma), use 3–4. Aim for 10 ounces.
- 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 more heat, add 1-2 dried chile de árbol (start with one as they are quite hot).
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
This one’s a family favorite. I make it all the time for taco nights and parties because it’s easy, heat-adjustable, and always disappears fast. If you try it, I’d love to hear how you served it!