I love this salsa because it’s both vibrant and versatile. The roasted tomatillos give it a smoky tang, while the avocados add a creamy texture that makes it irresistible. It’s naturally dairy-free and gluten-free, so it fits easily into many diets. Best of all, it takes just minutes to prepare, and it’s one of those sauces that makes everything taste better — from breakfast tacos to grilled meats.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1½ pounds fresh tomatillos, husked 1 serrano or jalapeño pepper (adjust for heat) ½ cup yellow onion, diced ½ cup cilantro, chopped 1 garlic clove, minced 1 teaspoon sea salt (or to taste) 1 tablespoon fresh lime juice 2 large ripe avocados (or 3–4 small avocados)
Directions
I start by preheating the oven to high broil. I place the husked tomatillos and the pepper on a baking sheet and roast them for 5 minutes. Then I flip them and broil for another 5 minutes, until they’re blistered and lightly charred.
Once roasted, I transfer the tomatillos and pepper to a food processor. I add onion, garlic, cilantro, salt, and lime juice, and pulse until everything is combined but still slightly chunky. I taste and adjust the seasoning, then chill the salsa for at least 1 hour to let the flavors develop.
Just before serving, I blend the chilled salsa with the avocados until smooth and creamy. I serve it cold with tortilla chips, spoon it over tacos, or use it as a dip for fresh veggies.
Servings and Timing
This recipe makes about 8 servings. It takes 10 minutes to prep, 30 minutes to cook, and 40 minutes total.
Variations
Sometimes I like to add a roasted clove of garlic for extra depth or swap serrano for jalapeño for a milder version. For a touch of sweetness, I blend in a bit of pineapple or mango. When I want extra brightness, I use both lime and lemon juice. I’ve even used this salsa as a creamy sauce for grilled shrimp or fish tacos.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. Because of the avocado, the salsa may darken slightly, so I press plastic wrap directly against the surface to minimize air exposure. I never reheat it, as it’s best served cold or at room temperature.
FAQs
Can I make this salsa ahead of time?
Yes, I make it a few hours in advance and chill it. The flavor actually improves as it sits.
Can I skip roasting the tomatillos?
You can, but roasting adds a delicious smoky flavor that makes a big difference.
What’s the best substitute for serrano pepper?
I use jalapeño for milder heat or add a pinch of crushed red pepper flakes if I don’t have fresh chili.
How do I keep the salsa green longer?
I add a little extra lime juice and store it with plastic wrap pressed directly onto the surface.
Can I make this without a food processor?
Yes, I use a blender or mash everything by hand for a rustic texture.
Can I freeze avocado salsa verde?
I don’t recommend freezing it, as the texture of avocado changes after thawing.
How spicy is this salsa?
It depends on the pepper used — serrano gives it a kick, while jalapeño makes it mild.
Can I add tomatillo husks to the roast for flavor?
No, I always remove the husks before roasting, as they’re tough and inedible.
What can I serve this salsa with?
I love it with tacos, nachos, burritos, grilled chicken, or even as a salad dressing.
Can I use canned tomatillos?
Yes, but I drain them well before roasting or blending to prevent excess liquid.
Conclusion
Avocado Salsa Verde is a creamy, tangy, and refreshing dip that I can never get enough of. I love how easy it is to make and how it transforms any dish with its bold, bright flavors. Whether I’m hosting a summer barbecue, meal prepping for the week, or just snacking with chips, this salsa always brings a burst of freshness to the table.
A creamy, tangy, and vibrant Avocado Salsa Verde made with roasted tomatillos, fresh lime juice, and ripe avocados. This versatile salsa is perfect as a dip, taco topping, or zesty dressing for salads and grilled dishes.
Ingredients
1 1/2 lbs fresh tomatillos, husked
1 serrano or jalapeño pepper (adjust for heat)
1/2 cup yellow onion, diced
1/2 cup cilantro, chopped
1 garlic clove, minced
1 tsp sea salt (or to taste)
1 tbsp fresh lime juice
2 large ripe avocados (or 3–4 small avocados)
Instructions
Preheat oven to high broil. Place husked tomatillos and pepper on a baking sheet and roast for 5 minutes. Flip and broil another 5 minutes until blistered and lightly charred.
Transfer roasted tomatillos and pepper to a food processor. Add onion, garlic, cilantro, salt, and lime juice. Pulse until combined but slightly chunky. Taste and adjust seasoning.
Chill the mixture for at least 1 hour to develop flavor.
Just before serving, blend the chilled salsa with avocados until smooth and creamy.
Serve cold with tortilla chips, over tacos, or as a dip for fresh veggies.
Notes
Roasting the tomatillos adds smoky depth — don’t skip this step for best flavor.
For milder heat, use jalapeño instead of serrano.
Add roasted garlic or a bit of pineapple for sweetness.
Store with plastic wrap pressed directly against the surface to prevent browning.
