Tomatillo Avocado Salsa Verde
by Sommer Collier — last updated on Jul 28, 2025 
This Tomatillo Avocado Salsa Verde recipe features roasted fresh tomatillos and jalapeños blended with ripe avocados for a creamy, silky texture with a punch of heat. It’s the BEST and easiest salsa verde to make, and perfect to serve with chips or alongside your favorite Tex-Mex dishes!
Sommer’s Recipe Notes
We think you’ll agree – a fresh homemade salsa really is the perfect versatile condiment for Mexican-themed dinner nights, game days, and gatherings of all sizes and occasions! It’s a dip, it’s a topping, and, if done properly, it’s a fabulous conversation starter.
This Avocado and Roasted Tomatillo Salsa recipe is a true family favorite that is lighter and perkier than most tomato salsas… Often used in Mexican cuisine, small tomato-like green tomatillos offer a vibrant tart taste, almost like a citrusy apple, and are much firmer than tomatoes. So they create a salsa that is familiar yet exciting, and full of bold flavors!
Why You’ll Love This Creamy Tomatillo Avocado Salsa Verde Recipe
- Roasted for the win – 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. And it’s super easy to do, too!
- Not *too* spicy – There are plenty of jalapeno peppers in this salsa. But the extra acidity from the tomatillos holds up well against spiciness, creating a great balance of heat.
- Irresistible flavor – 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!
I’m sure you’ll come up with all kinds of reasons to host more get togethers just to make batch after batch of this incredible green salsa!
Ingredients and Tips
- Fresh Tomatillos – Tomatillos start out like tiny bulbs inside lime green lanterns. Then as they grow, the green tomatoes fill in the paper wrappings until they are tight. Full lanterns mean ripe tomatillos!
- Other Fresh Produce – This salsa verde is brimming with onions, garlic, jalapeños, cilantro, ripe avocados and lime juice.
- Vegetable Oil – This emulsifies the salsa (AKA brings everything together) so that the ingredients combine smoothly.
- Spices – The produce is so flavorful, ground cumin and salt are the only other seasonings that you need here!
Recipe Variations
- More or Less Spicy – Feel free to leave the seeds in or remove them from the peppers, based on your preferred level of spiciness. Or you can replace the jalapeños peppers with serrano peppers for a much milder salsa.
- Creamy Salsa – The combination of roasted tomatillos, avocado and oil make this salsa thick and spreadable. For an extra dose of creaminess, try adding a few spoonfuls of sour cream or Greek yogurt to the mix!
How to Make Tomatillo Avocado Salsa Verde
This totally addictive tomatillo avocado salsa verde comes together with a few simple, fresh ingredients and just five steps.
Find the full Tomatillo Avocado Salsa Verde recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Tips for Success
- Pulse the roasted tomatillos, veggies and avocados as little or as much as you want to make a chunky or more smooth and creamy salsa.
- Wear gloves when touching the jalapeño peppers. This will protect your eyes and skin!
- Make sure not to over roast. Otherwise, you might get bitter flavors.
Storage Notes
- Storing Leftovers – You can definitely store this salsa for later! Simply keep in an airtight container in the fridge for up to 4-5 days.
- Freezing – You technically can freeze avocado salsa for a month or two in an airtight container. However, the texture and taste will change a good bit, so proceed with caution.
Serving Suggestions
I could eat a gallon of this tomatillo salsa verde with a bag of tortilla chips. But it is the absolute perfect sauce to eat with all of your favorite Mexican-inspired dishes, too!
Serve bowlfuls of salsa alongside platters of veggie enchiladas, black bean sweet potato skillet enchiladas, or other classic enchilada recipes. It’s perfect to dollop onto spicy turkey tacos or baked tacos, zesty alambre tacos with carne asada, and vegetarian tofu tacos.
It’s even a delicious salad dressing or topping to include on burrito bowls!
Tomatillo Avocado Salsa Verde Recipe
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.
Notes
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- Storing Leftovers – You can definitely store this salsa for later! Simply store in an airtight container in the fridge for up to 4-5 days.
- Freezing – You technically can freeze avocado salsa for a month or two in an airtight container. However, the texture and taste will change a good bit, so proceed with caution.
- Canning – I don’t recommend trying to can salsa made with avocados. It doesn’t preserve well, so darn – you’ve got to just whip it up and enjoy!
Nutrition
Frequently Asked Questions
Sure! We prefer to use a food processor to pulse together the ingredients, but a blender will work just as well. Just be a bit more delicate with the buttons, as blenders will puree the salsa very quickly.
No, I don’t recommend trying to can salsa made with avocados. It doesn’t preserve well, so darn – you’ve got to just whip it up and enjoy!
If you are storing for later, I recommend adding a little lime juice to prevent the avocado salsa verde 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!
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.