Easy Avocado Tomatillo Salsa recipe - creamy, tangy, delicious salsa with fresh avocados and roasted tomatillos.
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!)
To Make Avocado Tomatillo Salsa You'll Need:
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.
- -Baking sheet
- -Nonstick cooking spray
- -Blender or food processor
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, chicken legs, and roasted cauliflower, too!
How to Store Avocado Tomatillo Salsa
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.
Keep salsa in an airtight container in the refrigerator for up to five days.
How To Freeze Avocado Tomatillo Salsa
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.
Avocado Tomatillo Salsa Recipe
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- 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
1. 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).
2. Line a baking sheet with aluminum foil and spray it with avocado oil or olive oil. Set aside.
3. Remove the husks from the tomatoes and wash thoroughly. Cut them into four pieces.
4. 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.)
5. 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.
6. Add the peppers, tomatillos, onions, garlic, avocado, chicken broth and salt to a blender and blend until smooth.
7. Add salt to taste and serve immediately.
The serrano is optional for extra heat.
Remove the seeds also if you prefer your salsa a little less spicy.
The sweet and zesty flavor from the tomatillos combats the heat, so in this case, I needed a little more spice.
Amount Per Serving Calories 32Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 138mgCarbohydrates 3gFiber 1gSugar 1gProtein 1g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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