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
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Peel and chop the produce. Place the tomatillos, onions, garlic, and jalapeños on a rimmed baking sheet.
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Roast in the oven until the exteriors are blistered.
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Meanwhile, scoop out the avocado flesh.
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Place the tomatillos, onions, jalapeños, and garlic in a food processor. Pulse until mostly smooth.
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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.
just got a jar of the avocado salsa. is it suppose to be refrigerated or because it is canned it will be fine in the cabinet and refrigerate after opening?
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Love your food blog with exciting different recipes. Hope it’s okay but I pinned your Salsa Verde Recipe on my Pinterest Board, under Christmas delicious food. Will be making this for Christmas.
Thanks
Frances
Love your fun for food. Shared your Salsa Verde Recipe on my Pinterest Board.
Hope that’s okay.
Thanks
Frances
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how long does the salsa last once it’s made
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Oh my goodness! Just finished making your recipe! Absolutely delicious! Thank you so much for sharing this . . . somehow I just know that this large quantity still won’t be enough for the family! :)
Glad I found out your blog, so interesting! Great recipe
I admire anyone who cans like this. It’s so impressive! I can see why this salsa is so addicting!
A friend made this last night for our book club. It is the best salsa I’ve ever eaten! Thank you for sharing.
I would like to confirm that, Michelle: This is the best salsa verde I have ever eaten. A Guatemalan friend made a version of this recently, which was formerly the best I’d ever eaten (it did contain avocados). The only change I made was to use two jalapenos and two habaneros, which gave it just the right amount of heat for a medium spicy.
Many thanks for this recipe. I have spent quite a long while searching for the right one, and this is it!
Thanks Michelle and Gina, you girls made my day!
Just an important correction: I used Serrano chiles, not Habaneros.
I will be making this often, and I do believe it is very authentic.
Muchisimas gracias.
Another fantastic recipe using avocados. A win for everyone!!! Can’t wait to try this! Thank you for sharing.
This salsa was amazing. This is the first time I grew tomatillos. They grew like crazy. Didn’t know how many ways you can use tomatillos. I live in high desert.
I want to make this, but just have one question. This makes 4 pints. How do you store the extra? Do you freeze it or refrigerate it?
I usually freeze some of it for later. :)
What an original version of salsa verde! I’d love to see it linked up in our avocado link-up/giveaway that Kristen & I are hosting right now.
Could this be canned if you left out the avocado? I only have a water bath canner and it seems the avocado would be the only thing that I would need to leave out to can it safety.
Thanks! Made this today and its excellent.