SALSA CREMOSA VERDE – The Best Salsa for Al Pastor

Salsa Cremosa Verde – The Best Salsa for Al Pastor Tacos

Introduction

The catfish of salsas—this one keeps people guessing.

“Does it have avocado?”
“Wait, it doesn’t?”

No, my friends. No avocado here.

This now-famous, ultra-creamy salsa has a mysterious past but is an absolute must at Mexico City-style taco shops serving al pastor. If you’ve ever had a perfectly charred trompo taco with a smooth, green salsa on top—this is it.

It’s a prime example of culinary creativity and Mexican ingenuity, proving that creamy doesn’t always mean dairy, and richness doesn’t always come from avocado. A lot of people wing it and add avocado to this style of salsa because they don’t know it doesn’t traditionally have (or need) it. The key? A perfectly balanced emulsion of oil, chile, and aromatics.

This version is tomatillo-free, packed with blistered serrano heat, garlic depth, and fresh cilantro brightness.

Why This Salsa Works

• The Best Pairing for Al Pastor → The creamy texture and bright heat cut through the richness of the pork.

• Rich & creamy, no avocado needed → The oil + blending technique creates perfect emulsification.

• Bold & punchy → Serranos, garlic, and oil bring depth & heat.

• Perfectly balanced → Cilantro and ice water add freshness & body.

Salsa Verde Cremosa Ingredients

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Ingredients

Salsa Cremosa Verde (Yields: 1 Pint)

• 135g neutral oil

• 180g white onion, large dice

• 170g serrano chiles, stems removed

• 50g garlic, whole cloves, peeled

• 30g cilantro, blanched

• 70g ice water

• 8g Diamond Crystal kosher salt

• Chicken bouillon, to taste

Instructions

1️⃣ Sauté for Depth

1. Heat a sauté pan over medium heat.

2. Add oil, onions, serranos, and garlic.

3. Cook, stirring occasionally, until everything is golden brown and tender.

4. Remove from heat and allow to cool to room temperature.

Blended Salsa

2️⃣ Blend Until Smooth

1. Transfer the cooked onions, serranos, and garlic to a blender.

2. Add blanched cilantro, ice water, and salt.

3. Puree on high until the salsa is super creamy.

4. Taste & adjust seasoning with salt, chicken bouillon, or sugar (depending on how spicy the serranos are).

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Al Pastor cooking on the trompo

Why It’s the Ultimate Salsa for Al Pastor

If you’ve ever eaten al pastor tacos in Mexico City, this salsa is always on the table. The creamy texture and bright, spicy heat perfectly balance the fatty, charred bits of pork.

A lot of recipes out there add avocado because they’re guessing—but it doesn’t need it. The richness comes from a proper emulsion of oil, chile, and aromatics.

This salsa belongs on al pastor tacos, but don’t stop there—it’s just as good on grilled meats, roasted veggies, or even drizzled on eggs.

Tips & Tricks

🔥 No Avocado, No Problem → The creaminess comes from emulsion (hot oil + blending technique).
🔥 Blanching the Cilantro → Locks in its bright green color so the salsa stays vibrant.
🔥 Adjust the Heat → Serranos vary in spice level, so balance with a pinch of sugar or extra oil if needed.

Make It & Show Me

Try this salsa and tell me what you put it on. Tacos? Grilled meats? Eggs? Tag me on Instagram @goatboyintl and show me your plate.