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Fresh, fire roasted vegetables come together with tangy tomatillo and creamy avocado to bring a rich and delicious salsa that is loaded with Southwest flavor.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
Tangy Green Salsa
Tangy, delicious Avocado Tomatillo Salsa is one of my favorite easy salsas – it is so full of roasted vegetable flavor, is keto/low carb, and is great as a dip, over tacos and burritos, and amazing over grilled or roasted meats and seafood.
This green salsa is smoky, tangy, rich, cooling, and totally crave-worthy – it is perfect on tacos, salads, wraps, and of course as a great dip!
We love fire-roasted tomatillos and the flavor they bring to dishes – if you’ve never had tomatillo salsa, you don’t know what you’re missing!
Growing up in Southern California and Colorado helped me develop a deep love for the bright, tart, and tangy tomatillo flavor in so many southwest and Mexican inspired recipes – the fresh flavor and bright green color tomatillos bring to this salsa is unreal!
I hope you enjoy this recipe as much as we do – it truly goes on just about any dish you can dream up! (ok, maybe not desserts….. but seriously, this salsa is great on so many of my favorite foods!)
How to Make Avocado Tomatillo Salsa
While this salsa doesn’t involve any special tools, you will need a few extra items when making this since we are roasting the vegetables to brown them and pull out a rich, caramelized flavor – unlike some fresh salsas.
While this baking takes only a few minutes, it is essential to get the delicious depth of flavor that makes this recipe so crave worthy!
You can also fire-roast your vegetables (my personal preference, but it does take a bit longer) or using tongs to hold vegetables over an open flame on the stove.
- 10 tomatillos – tomatillos are similar to tomatoes, with a tangier flavor. Remove the paper skin before eating.
- 1 jalapeño, seeded – you can leave the seeds if you’d like. Wear gloves to prevent the oils from burning your hands.
- 1 serrano, seeded* – you can leave the seeds if you’d like. Wear gloves to prevent the oils from burning your hands.
- 1 avocado, mashed – mash avocado just before making this salsa, so it does not brown quickly.
- 3 slices of white onion – onion gives an earthy, buttery flavor that adds dimension to salsa.
- 3 garlic cloves, peeled – garlic brings out an earthy, almost sweet, and intricate flavor that ups the addictive flavor of this salsa.
- ½ cup of chicken broth or vegetable broth – adding stock not only gives needed liquid to this salsa, but adds a bit of meaty flavor.
- ½ teaspoon of salt – we prefer using a high quality celtic sea salt, but a smoked salt is also delicious in this recipe.
Alternatively, you can use a butane torch to char and blister vegetables, or a smoke infuser to get lots of smoky flavor.
Tips to Perfect Tomatillo and Avocado Salsa & FAQs
This salsa is great to make ahead – I actually like the flavor of salsa made a day before, since it allows the flavors to intensify and develop.
The acid from the tomatillos helps keep the avocado from browning – so it won’t discolor in the fridge.
Avocado actually freezes beautifully and thaws well – so go ahead and make a HUGE batch of this salsa, and save some for later!
My favorite way to save this salsa is to use silicone ice trays (shop my favorite tools in my amazon storefront here) to freeze individual portions of salsa, so then you can grab just the amount you’ll want to use!
To thaw from frozen, thaw in the refrigerator overnight.
Do not re-freeze thawed salsa.
FAQs
Keep salsa in an airtight container in the refrigerator for up to five days.
Avocado salsa freezes well, store in an airtight container or plastic wrap in the freezer for up to four months.
As long as you use vegetable broth instead of chicken broth this salsa can be made vegan.
What to Serve With Avocado Tomatillo Salsa
A lot of the recipes I love are connected to memories from travel – and it’s no different for tacos!
This recipe was heavily inspired by restaurants and friends parents cooking in California and Colorado (where I grew up), and also influenced by the amazing restaurants I’ve found through my partnership with Visit California.
To get even more inspiration for your must-eat tacos, please check out my Top 15 Tacos to eat in Southern California – or my Southern California Taco Tour – that I recently took from Los Angeles to San Diego in search of epic tacos!
You can also hear me on the California Now Podcast below:
This deliciously easy green salsa recipe goes great with tacos and burritos, and of course tortilla chips, and even keto chips!
It’s also amazing ladled over meats (especially grilled carne asada!) and even smoked meats like brisket – it helps to cut the rich, smoky meat. Be sure to try it over scallops, air fryer chicken legs, and roasted cauliflower, too!
Find more of our favorite tacos and recipes to serve on taco night here:
Avocado Tomatillo Salsa Recipe
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Avocado Tomatillo Salsa Recipe
Ingredients
- 10 tomatillo tomatoes
- 1 jalapeño, seeded
- 1 serrano, seeded*
- 1 avocado, mashed
- 3 slices of white onion
- 3 garlic cloves, peeled
- ½ cup of chicken broth or vegetable broth
- ½ teaspoon of salt
Instructions
- Start by heating your oven to 425 degrees Fahrenheit (or you can cook these veggies over an indoor or outdoor grill to get a nice char).
- Line a baking sheet with aluminum foil and spray it with avocado oil or olive oil. Set aside.
- Remove the husks from the tomatoes and wash thoroughly. Cut them into four pieces.
- Add them to the baking sheet along with the onion slices, whole serrano and jalapeño. (Leave the ends on the peppers as this allows the flavors to develop well.)
- Sprinkle them with a bit of salt and bake for about 10 minutes or until the tomatoes form a nice char. Flip the peppers and onion slices halfway through to allow them to bake evenly.
- Add the peppers, tomatillos, onions, garlic, avocado, chicken broth and salt to a blender and blend until smooth.
- Add salt to taste and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
