Description
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.
Serve cold — do not reheat.
Nutrition
- Serving Size: 1/4 cup
- Calories: 90
- Sugar: 2g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
