Avocado Salsa Verde
Tomatillo Salsa Verde Recipe (with Avocado) – Fresh salsa verde blended with ripe avocados for a silky texture with a punch of heat. This is the BEST salsa verde we’ve ever made!
Why We Love This Avocado Salsa Verde Recipe
This Tomatillo Avocado Salsa Verde Recipe is freshly picked out of my garden!
Tomatillos offer a vibrant tart flavor, almost like a citrusy apple, and are much firmer than tomatoes.
Today’s Creamy Tomatillo Avocado Salsa Verde Recipe is unique because it contains avocados as well as tomatillos. The creamy consistency of the avocados combined with the zippy tomatillos is sublimely addictive. It is basically the perfect combination between guacamole and green salsa!
Tomatillo Salsa is a true family favorite that is lighter and perkier than most tomato salsas. The extra acidity from the tomatillos holds up well against spicy heat.
What Are Tomatillos?
Tomatillos are small tomato-like fruits that are often used in Mexican cuisine.
Tomatillos are unique looking plants, with hearty tomato-like stalks, and little paper lanterns hanging everywhere. The tomatillos start out like tiny bulbs inside lime green lanterns. Then as they grow, they fill in the paper wrappings until they are tight. Full lanterns mean ripe tomatillos.
Roasting the tomatillos for a short time provides a lovely balance in flavor, leaving the raw edgy appeal, but also providing a rustic charred quality.
Ingredients You Need
- Fresh Tomatillos – With the husks removed.
- Onions – Roughly chopped.
- Garlic
- Jalapenos – For less spice, remove the seeds.
- Vegetable Oil
- Ground Cumin
- Salt
- Cilantro
- Ripe Avocados
- Lime
How to Make Avocado Salsa Verde
Preheat the oven to 450 degrees F. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic and jalapeños on a rimmed baking sheet. Drizzle with oil.
Roast in the oven for 15 minutes, until the exteriors are blistered but the insides are still slightly raw.
Meanwhile, half the avocados, remove the seeds, and scoop out the flesh. Cut the jalapeños in half and scrape out the seeds. Discard the seeds.
Place half of the tomatillos, onions, jalapeños, and garlic in a food processor or blender. Pulse or blend until mostly smooth.
Add half of the cumin, salt, cilantro and avocado. Pulse until the avocado is pureed into the mixture. Taste for salt.
Repeat with the remaining ingredients. If you desire an extra tangy quality, add a bit of lime juice at the end and enjoy!
Tips & Tricks
- Adjust the spice level! Depending on how spicy you want this to be, you can replace the jalapeno peppers with serrano peppers instead! This will result in a much milder salsa.
- Don’t skip the fresh cilantro! Creamy avocado salsa verde absolutely needs fresh cilantro, not dried. It brightens the flavors and adds a lovely herby taste!
- For an extra dose of creaminess, try adding a few spoonfuls of sour cream or Greek yogurt to the mix!
Get The Full Recipe For How To Make Tomatillo Avocado Salsa Verde Below!
What Do You Do With Salsa Verde?
Well, you eat it of course! I could eat a gallon of this tomatillo salsa verde with a bag or tortilla chips. But it is the absolute perfect sauce to eat with all of your favorite Mexican-inspired dishes! Here are some great ideas to pair with this creamy salsa:
- Enchiladas
- Tacos
- Burritos
- Quesadillas
- Mexican casseroles
- Spooned over grilled chicken, fish, steak, pork or burgers
- Swirled into chilis and creamy soups
- As a healthy salad dressing
Frequently Asked Questions
You can definitely store this salsa for later! Simply store in an airtight container in the fridge for up to 4-5 days. If you are storing for later, I recommend adding a little lime juice to prevent the avocado from oxidizing and turning brown. If you notice that the avocado has turned slightly brown, it is still okay to eat if it is before the 5 days are up!
While I wouldn’t recommend canning anything with avocados in it, you can absolutely freeze this salsa for later!
More Salsa Recipes You Will Love
- Grilled Chipotle Peach Salsa
- Strawberry Habanero Salsa
- Candied Bacon Corn Salsa
- Ready the Chips It’s Salsa Time – House of Yumm
- The Best Homemade Salsa Recipe
- Hawaiian Hot Dogs with Mango Salsa
Tomatillo Salsa Verde Recipe with Avocado
Video
Ingredients
- 2 1/2 pounds tomatillos, husked and rinsed
- 2 large onions
- 10 cloves garlic
- 4 jalapeños
- 2 tablespoons vegetable oil
- 4 teaspoons ground cumin
- 2 teaspoons salt
- 1 cup packed cilantro
- 3 ripe avocados
- 1 lime (optional)
Instructions
- Preheat the oven to 450 degrees F. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic, and jalapeños on a rimmed baking sheet. Drizzle with oil.
- Roast in the oven for 15 minutes—until the exteriors are blistered but the insides are still slightly raw.
- Meanwhile, half the avocados, remove the seeds, and scoop out the flesh. Cut the jalapeños in half and scrape out the seeds. Discard the seeds.
- Place half of the tomatillos, onions, jalapeños, and garlic in a food processor. Pulse until mostly smooth.
- Add half of the cumin, salt, cilantro and avocado. Pulse until the avocado is pureed into the mixture. Taste for salt.
- Repeat with the remaining ingredients. If you desire an extra tangy quality, add a bit of lime juice at the end.
Just wondering if the avocado salsa Verde can be made with olive oil instead of vegetable oil? Thanks in advance! J. Court
Hi John,
Absolutely! You can use any high-heat cooking oil in this recipe. :)
If you put it into sealed jars as pictured, how long will it stay fresh in the fridge? My guacamole always turns brown within 24 hours. thanks!
Hi Julie!
There is so much tomatillo in the recipe that the acidity protects the salsa from browning quickly. It is more of a salsa than a guac. It will keep in the fridge for 2-3 weeks.
Thank you so much for this amazing recipe. I adored it and made it often. Then I lost it for several years and couldn’t figure out where I got the recipe or where I put it. I just found it again today, Let joy spread throughout the land! 5 stars! The only change I made is that I always save my jalapeno seeds. Then at the end of the recipe if I taste it and it seems a little mild to me (I like things hot) I will add some seeds back. This recipe is so easy and delicious!!! Thank you, thank you, thank you!
Wow, just WOW – I halved this recipe as my food processor wasn’t large enough. It was absolutely delicious
This recipe is so bright and amazing! I love all of the various flavors!
Taste so good and super easy to make! Loved it!
I love how quick and easy you can make this!! Amazing!
I usually take the seeds out, but it still makes for an amazing salsa recipe!
Wonderful
Does the Creamy Avacado, Salsa Verde turn brown if we don’t eat it fresh ? What do you suggest for storage and for how long ?
Hi Trina,
It does brown over time, but the tomatillos are very acidic, so they slow down oxidation quite a bit. It doesn’t brown nearly as fast as guacamole.