Green Salsa Taquera

Updated on August 30, 2025 by Villa Cocina

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Whether you’re a taco aficionado or just looking to elevate your Mexican cuisine game, green salsa taquera is a must-try!

What is green salsa taquera ?

Green salsa taquera is the perfect condiment for tacos, thanks to its loose, thick, and smooth texture. Made with a blend of tomatillos, chile de arbol, cilantro, and creamy avocado, this vibrant green salsa boasts a subtle red undertone from the chiles de arbol.

But what really sets it apart is its incredible versatility – it pairs flawlessly with a wide range of Mexican dishes, from tender Barbacoa and steaming Tacos al vapor to rich Carnitas and savory Carne asada.

The tangy zip of the tomatillos harmonizes beautifully with the subtle sweetness of the peppers, creating a flavor profile that’s both bold and balanced.

What is Salsa Taquera?

Salsa taquera, meaning “salsa for tacos,” is a Mexican kitchen staple that brings bold, vibrant flavors to taco stands, shops, and restaurants across the country. Often identified by their color, these salsas have a thick, smooth texture thanks to a quick spin in the blender.

Don’t be fooled by the name—while perfect for tacos, salsa taquera is delicious on grilled meats, tortas, and more!

Ingredients

Tomatillos offer a bright, tangy, and slightly sweet flavor, making them ideal for vibrant green salsas.
White onions, also known as “cebolla blanca” in Mexico, are naturally sweet and mild.
Chiles de árbol are small, thin, dried peppers that deliver a bold, spicy kick!
Garlic adds slightly sweet, and savory depth to dishes.
Cilantro brings a fresh, citrusy flavor and a bright, aromatic touch to any dish.
Salt enhances and balances the natural flavors of any dish.
Avocado, preferably Hass, adds a rich, creamy texture and buttery flavor to the salsa.

Did you know? Avocado trees are incredibly resilient, with some living up to 100 years.

How to make Salsa Verde Taquera

Place a comal over medium heat. Toast the chiles de arbol for a few seconds until fragrant. Be careful not to burn them.

Roast the tomatillos, onion, and un-peeled garlic cloves until charred and cooked through.

Let cool, then blend with toasted chiles de arbol, raw garlic, cilantro, and salt until smooth. Pour into a bowl and stir in the diced avocado.

This is a tomatillo avocado Salsa verde Taquera

Boiling vs Roasting

When it comes to making salsa, you have two options: boiling and roasting.

Boiling is a quick and easy method that yields soft, blendable ingredients. However, some of the flavors may transfer into the water, resulting in a slightly less intense flavor profile.
- On the bright side, boiling preserves the bright, grassy flavors of the ingredients.
Roasting, on the other hand, is a game-changer. This method develops a rich, smoky undertone that’s both profound and delicious.
- As the ingredients roast, their flavors concentrate and deepen, with a hint of char that adds depth and complexity.

Store

Store: Transfer the salsa to an airtight, non-reactive container and refrigerate for up to a week. The tomatillos’ acidity helps keep the avocado fresh.

Freeze: Place the salsa (without diced avocado) in a freezer-safe container, leaving some space at the top, and freeze for up to 3 months.

Thaw in the fridge or at room temperature, then add fresh avocado before serving.

Recipe Video Tutorial

Below is my easy to follow video tutorial on how to make this Green Salsa Taquera.

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Short Video Tutorial

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