Mexican · sauce
Avocado-Tomatillo Salsa (Creamy Taquería Avocado Sauce)
Video by Rick Bayless on YouTube · Open on YouTube
- Keto (0.8 g net carbs a serve)
- Vegan
- Gluten-free ingredients
- Nut-free
Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.
Avocado blended with raw tomatillo, chile and coriander gives a creamy sauce with no dairy or added oil: 2 tbsp have about 18 kcal and under 1 g of net carbs. Vegan and keto-friendly.
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Ingredients 7
Method
Tap a time to watch that step in the video.
- Put the chopped tomatillos, chile and coriander in a blender with ⅓ cup water. Blend, starting on low, to a coarse, slushy purée that still has some texture. 0:22
- Add the avocado and some of the salt and blend again until smooth and creamy; the avocado thickens the salsa. 2:55
- Pour into a bowl and stir in about 1 tbsp more water if it needs loosening to a spoonable consistency. 3:45
- Rinse the chopped onion in a sieve under cold water, shake it dry and stir it in rather than blending it (blended, it takes over). Taste and add the rest of the salt. 3:53
- Serve within a few hours, on tacos (especially steak), eggs, grilled fish or prawns.
Tip. Start with half a jalapeño or one serrano and add more to taste. Best eaten the day it's made. We count about 2 cups (18 portions) from the ingredient weights; the written recipe says about 1½ cups.
The method is a summary in our words — the video shows every step.
One portion (2 tbsp) gives you 1 of 18
Where the energy comes from one serve
- Net carbs 19%
- Protein 7%
- Fat 74%
Fits keto: 0.8 g net carbs a serve, with 74% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
No vitamin or mineral reaches 10% of a day in one serve.
Show the other 15
Vitamin K4%
4.8 µg a serve, mostly from ripe avocado (36%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin C3%
3 mg a serve, mostly from tomatillos (49%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Potassium2%
80 mg a serve, mostly from ripe avocado (50%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin E2%
0.2 mg a serve, mostly from ripe avocado (70%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Folate2%
8.5 µg a serve, mostly from ripe avocado (80%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B62%
0 mg a serve, mostly from ripe avocado (63%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Iron1%
0.1 mg a serve, mostly from tomatillos (54%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Magnesium1%
5.4 mg a serve, mostly from tomatillos (47%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Zinc1%
0.1 mg a serve, mostly from ripe avocado (58%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Omega-31%
0 g a serve, mostly from ripe avocado (77%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Calcium0%
2.9 mg a serve, mostly from ripe avocado (35%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin A0%
3.4 µg a serve, mostly from coriander (55%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin B120%
0 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Selenium0%
0.1 µg a serve, mostly from tomatillos (55%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Rick Bayless; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.