Pepita Avocado Salsa

There's this little taqueria I've been going to for years, and every single time, it's the salsa that gets me. Creamy and rich in a way that always made me assume there was something dairy in it — but nope. The secret is raw pepitas. I'm not sure exactly what goes into their version, but I knew I wanted to recreate that same creamy tangy goodness to have at home. I added avocado for body and richness, tomatillos for tang, and a double hit of acid with fresh lime and rice vinegar. Five minutes in the blender, an hour in the fridge, and you've got a dairy-free salsa that's rich, bright, and absolutely worth making on repeat.

What is pepita avocado salsa?

This pepita avocado salsa is a creamy green salsa made with raw pumpkin seeds, fresh tomatillos, and avocado. It sits somewhere between a salsa verde and a guacamole. Tangier than guac, creamier than tomatillo salsa, and a subtle nuttiness that makes it genuinely hard to stop eating.

Where did pepita sauces originate from?

Pepita sauces have deep roots in pre-Columbian Mesoamerican cooking. Pumpkin seeds were a staple in Aztec and Maya cuisines long before Spanish colonization, used to thicken and enrich sauces much the way they do here. Pipián, the most well-known pepita-based sauce in Mexican cuisine, is one of the oldest mole-style sauces in existence — so while this blender version is decidedly modern, it's drawing from a very long tradition.

How to make pepita avocado salsa

1. Remove husks from tomatillos and rinse off the sticky residue under cool water.
2. Add all ingredients to a blender and blend on high until smooth and creamy.
3. Taste and adjust — more salt to season, more jalapeño for heat, more cilantro for brightness, more lime juice or rice vinegar to balance acid, more pepitas to thicken, or more water to thin.
4. For best flavor, refrigerate for at least 1 hour to let the flavors meld together\

How to customize this salsa

One of the best things about this recipe is how easy it is to make it your own. After you blend, taste and adjust until it's exactly right for you.

• More heat: Add more jalapeño or leave some seeds in. You can also swap in a serrano for a sharper, brighter heat.
• More brightness: Add more cilantro or an extra squeeze of lime.
• More acid: A splash more rice vinegar balances the richness without making it taste too citrusy.
• Thicker: Add more pepitas and blend again.
• Thinner: Add more water, one tablespoon at a time.
• Milder: Remove all jalapeño seeds or skip it entirely.

Ways to use pepita avocado salsa

Obviously, taco and anything Mexican. But once you have a jar of this in the fridge, you'll find yourself reaching for it on everything.

• Tacos: Fish, chicken, carnitas, veggie — it works with all of them.
• Chips: It's a natural crowd-pleasing dip straight out of the jar.
• Grain bowls: Spoon it over rice, farro, or quinoa for an instant creamy sauce.
• Eggs: A spoonful over scrambled eggs or a fried egg taco is a game changer.
• Grilled proteins: Use it as a finishing sauce for grilled chicken, shrimp, or salmon.
• Roasted vegetables: Drizzle over roasted sweet potatoes, cauliflower, or zucchini.
• Toast: Spread it on toast in place of plain avocado for a tangier, nuttier take.

How to store pepita avocado salsa

Store in an airtight container in the refrigerator for up to 4 days. Press a piece of plastic wrap directly onto the surface of the salsa before sealing to slow oxidation and keep it looking fresh.

The color may darken over time because of the avocado. If it has browned on top, just skim that layer off. If all of it has browned, it's time to toss it.

Pair these recipes with this salsa!