Tomatillo Salsa Verde Recipe with Avocado
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!
Fresh Tomatillos in Salsa
This Tomatillo Avocado Salsa Verde Recipe is freshly picked straight out of the ASP garden! (When I say garden, I really mean flowerbeds.)
For years I’ve pretended to have a green thumb, digging in the dirt, researching regional plants, perusing plant nurseries. Truthfully, I have no idea what I’m doing. I plant things in the wrong places, prune too much or too little, and forget to water.
I’m a bad plant-mamma.
Giving up mid-season, I always determine next year’s garden will be a masterpiece.
A garden is never so good as it will be next year. ~ Thomas Cooper
This year I decided since my “landscaping” always looks wild and unruly, why not plant some produce in it. It couldn’t possibly make it look any worse.
And you know what? It actually looks pretty good with the blooming squash blossoms, variegated heirloom tomatoes, Japanese eggplants, and ethereal tomatillos scattered about.
How To Grow Tomatillos
Tomatillos are such 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.
And they are very hard to kill easy to grow! After sticking them in the ground with very little thought, they just take off.
Tomatillos offer a vibrant tart flavor, almost like a citrusy apple, and are much firmer than tomatoes.
What Can You Do With Tomatillos?
- Eat them raw with a sprinkle of salt and sugar.
- Add them to cold or hot soups.
- Thicken and flavor chili.
- Fry them like green tomatoes.
- Chop them for salads.
- Make Tomatillo Salsa Verde!
Our Favorite Tomatillo Avocado Salsa Recipe
Tomatillo Salsa Verde is delightful in a raw or cooked state, but I prefer mine somewhere in between.
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.
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.
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.
In fact, it’s so addictive that I’ve developed my Tomatillo Avocado Salsa to make FOUR QUARTS in one batch! Of course you could half it, but once your friends and neighbors taste this, they’ll be knocking at your doors holding bags of tortilla chips.
Creamy Avocado Salsa Verde (Freezer-Friendly)
Plus, you can freeze this salsa verde recipe for later.
Although it’s not a great idea to “can” anything with avocados, this recipe freezes very well.
So long after your tomatillos have withered away, you can enjoy roasted tomatillo salsa and wish for warm weather again. Here’s what you need to make it…
Avocado Salsa Verde Recipe Ingredients
- Fresh Tomatillos
- Onions
- Garlic
- Jalapeños
- Vegetable Oil
- Ground Cumin
- Cilantro
- Ripe Avocados
- Lime
How To Make Salsa Verde From Scratch
-
Peel and chop the produce. Place the tomatillos, onions, garlic, and jalapeños on a rimmed baking sheet.
-
Roast in the oven until the exteriors are blistered.
-
Meanwhile, scoop out the avocado flesh.
-
Place the tomatillos, onions, jalapeños, and garlic in a food processor. Pulse until mostly smooth.
-
Add the cumin, salt, cilantro and avocado. Pulse again until the avocado is pureed into the mixture.
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.
However, you can also use your Homemade Salsa Verde in:
- Enchiladas
- Burritos
- Quesadillas
- Mexican casseroles
- Spooned over grilled chicken, fish, steak, or burgers
- Swirled into chilis and creamy soups
- As a healthy salad dressing
More Tomatillo Recipes
- Hamburgers with Watermelon and Salsa Verde
- The BEST Salsa Verde Chicken Enchiladas
- Creamy Salsa Verde Chicken Skillet
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
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.
First, I love your site. I have never seen a tomatillo, so was wondering about subbing green tomatoes. I would love to grow them since we grow tomatoes if I can find the seeds. the recipe looks yummy.
To sub tomatillos you can you a jar of green salsa Verde.( it’s got all the above ingredients minus the avocado’s. So when you are in a hurry get a jar of La Cosenta green salsa ( my fav) an avocado I like to add a little extra garlic, jalapeño, salt and cilantro! YUM quick and easy! I do plan to try it from scratch on day too!
Pingback: Taco Tuesday! « Don't Forget the Gloss
I saw this on pintrest and knew i had to make it and i did today. It is wonderful i ate so much but i bet the stuff cooling in my fridge is even better. Thanks. How long do you think it will last in the fridge?
Just took my first jar out of the freezer for a Halloween snack. Yummy! Thawed perfect. Thanks.
Pingback: Salsa Verde « mommysmenu
I just made this today. My husband said it was yummy and I loved it. It ‘s a guacamole dip and salsa all in one.
Pingback: ¡Viva Mexico! | Caitlin & Cosbie Hollenbeck
I grew tomatillos many years back. They have an interesting plant. I love those papery husks. They are just wonderful.
The salsa sounds wonderful. Got to try that. Thanks for sharing.
I just made this and it is fantastic. It’s like if you puréed a Chipotle burrito and ate it. If I were on death row, I would ask for this to be part of my last meal.
Oh I’m so glad you liked it and THAT is a powerful complement. You just made my day. :)
These look very nuture!
I am making this right now – everything is in the oven. I can not wait to try it!!! I’m afraid I might eat it all myself!
This year I have plenty of plants going and lots of ideas but I also started pineapple tomatillos and I have NO idea what to do with them, any suggestions?
Wish I could have one of those little green jars, they look so good! Hard to kill, I mean, easy to grow sounds exactly like my kind of plant.
Thanks for the great ideas, this is my second year growing tomatillos and last year I gave a lot away because I did not know what to do with them. This year I have plenty of plants going and lots of ideas but I also started pineapple tomatillos and I have NO idea what to do with them, any suggestions?
Love the fusion of avo and tomatillos!
This is fantastic. Love the mash up with the avocado and the green lanterns :) Buzzed!
not sure if there’s any science behind this, but I’ve found that (1) using a 50-50 tomatillo to tomato ratio gives the perfect sweet/tart flavor for our salsa, and (2) cutting them in half before roasting lets some steam escape, resulting in a less soupy, chunkier salsa. cheers!
I LOVEEE salsa verde like this! And great idea to freeze it for later. Definitely going to try this one :)