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, authentic chicken 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!
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.
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!
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.