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Creamy Avocado Tomatillo Salsa Verde

A close-up of vibrant green Avocado Tomatillo Salsa Verde, thick and textured, served in a small white bowl on a wooden surface.
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Make a rich, creamy Salsa Verde by blending roasted tomatillos and fresh avocado for a bright, tangy dip perfect for chips or tacos.

Ingredients

Scale
  • 1 pound tomatillos, husked and rinsed
  • 1 medium white onion, quartered
  • 2 serrano peppers (or jalapeños for less heat), stems removed
  • 2 cloves garlic, unpeeled
  • 1 large ripe avocado, peeled and pitted
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup water (or more, as needed)
  • 1 teaspoon salt, or to taste
  • 1 tablespoon fresh lime juice

Instructions

  1. Preheat your broiler or set your oven to 400°F (200°C). Place the tomatillos, onion quarters, serrano peppers, and unpeeled garlic cloves on a baking sheet.
  2. Roast for 10 to 15 minutes, turning once, until the tomatillos are soft and slightly charred. The garlic skins should be browned.
  3. Remove the garlic from the sheet and let it cool slightly. Peel the skins from the roasted garlic cloves.
  4. Transfer the roasted tomatillos, onion, peppers, and peeled garlic to a blender.
  5. Add the avocado, cilantro, water, salt, and lime juice to the blender.
  6. Blend on high until the salsa reaches your desired consistency. Add more water, one tablespoon at a time, if you prefer a thinner sauce.
  7. Taste the salsa and adjust salt or lime juice as necessary.
  8. Chill the salsa for at least 30 minutes before serving for the best flavor.

Notes

  • For a smokier flavor, char the tomatillos and peppers directly over a gas burner flame before blending.
  • If you prefer a chunkier salsa, pulse the ingredients in the blender instead of blending until completely smooth.
  • This salsa keeps well in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://recipesfleet.com/avocado-tomatillo-salsa-verde-recipe/