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.
Fantastic!!! Nice and spicy especially the next day.
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Sounds amazing but would like to know the CANNING process. Didn’t see that anywhere. Waterbath or pressure canning?
Hi! I just got a food processor and cannot wait to try this recipe…. it looks delicious!! Where did you get those adorable little jars you store the salsa in?! I’m obsessed with them!! Thanks!
Lauren
OMGosh, Me and my sister made this last night and it is soooo awesome. Love the flavor of the cilantro. We tried with lime and without and both ways are incredible. Made exactly like the recipe says. The only thing is we only got 4 pints out of the recipe. I believe we may have cooked the tomatillos too long. Still an amazing recipe and will be making quite often. My sisters response was “Restuarant Quality” We loved it!!!!
Hi Karen, Thanks for coming back to comment. I’m SO glad you liked it!!
Everyone who has tried it just loves it. Will be a regular at aur table. My sister puts in a HUGE garden every year and I help her. We grow the tomatillos and make a Salsa Verde that we can but this is by far my favorite. We are going to freeze this one. I thank you for the recipe. ♥
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I made this recipe tonight and it is amazing! I didn’t roast anything; I just threw it all in the processor and away we went! It’s super good made raw. Thanks so much for sharing!
This IS AMAZING! I even forgot the garlic and still Amazing!! I halved the recipe because frankly my grocery store did not carry enough tomatillos! But I used all four jalapeños and it was just the right heat! How long will this store in the refrigerator?
Thanks Suzanne! So glad you liked it. :)
I’ve made this salsa twice, and loved it both times. I could drink the whole batch, honestly! Thanks for the great recipe:)
I live in England and tomatilloes are virtually unknown here. However, I grew them this year and they have been prolific! I have made your chicken stew (delicious!) and this salsa Verde. I felt sure I would be freezing lots, but it was so wonderful it all got eaten very quickly. My brother and Mum both took a pot home and said how professional it tasted. Thanks so much for the recipe. It’s tastier and healthier than shop bought versions and such a great use of the enormous tomatillo crop I’ve produced. I feel very smug! Thanks, Elise.
I made this today and i just had to tell you that it is EXCEPTIONAL.
I am off to pick up enough tomatillos to make 3 or 4 more batches!
Thank you for sharing.
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Can’t wait to make this salsa! Can it be made two days in advance? I would like to make it Thursday to serve at a party on Saturday…
Can’t wait to make this salsa! Can it be made two days in advance? I would like to make it Thursday to serve at a party on Saturday…
Thank you!!
Yes! I made it Saturday and ate it until it was gone on Thursday. For a party, it will be gone that day though!
That is fantastic! I just served it over shrimp gilled with Mexican spice mixture & topped w/sour cream. I am moaning in ecstasy! I don’t understand why anyone bothers to go out to eat when you can whip up something this good fairly simply.
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