Creamy Avocado Salsa Verde is a delicious salsa verde-guacamole hybrid made with tomatillos, avocados, and jalapeño peppers. Serve this green salsa with chips and cut veggies as a snack or top your taco with it. This easy recipe is vegan and gluten-free.
Avocado Salsa Verde
This recipe first came about years ago when I was part of a co-op. I would get two big bags of produce every other week, and I never knew what I was going to get. I'd have fun unpacking the bags and experimenting with cooking new-to-me veggies.
One delivery came with lots of little green tomatillos, some jalapeno peppers, and quite a few avocados. I did what any sensible person would do – I ran to the kitchen and set about concocting a salsa verde/guacamole hybrid.
Despite the two jalapenos, this Avocado Salsa Verde doesn’t have much heat to it, so if you like things spicy, add more of them, or use something hotter, like habanero peppers. This recipe makes up a lot of dip, so invite some friends over and have a party!
What are Tomatillos?
Tomatillos are part of the tomato family. In fact they're sometimes called Mexican husk tomatoes. They look like small green tomatoes, and they're covered in a papery husk. They can be eaten raw or cooked. Their flavor is tangy, and cooking them mellows it out.
Tomatillos are used to make salsa verde, and they're sometimes used to make hot sauce, too.
To prep your tomatoes, just peel off the papery skin and rinse them off. They're covered in a sticky film, but it easily comes off with water.
I've come across canned tomatillos in the store. If you can't find them fresh, check the area in your grocery store where you usually find canned chiles and taco fixin's. You would use one 11-ounce can for this recipe.
How to Make Avocado Salsa Verde
This is a roasted salsa verde, and it's really easy to make.
- First, you heat oven to 400°F and line a baking sheet with parchment paper.
- You roast tomatillos, jalapenos, garlic cloves, and onion for about 15 minutes, flipping everything over at the halfway point.
- Next you mix the tomatillos, jalapenos, garlic, onion, tomato, parsley or cilantro, lime juice and sea salt in a food processor until they become a chunky salsa.
- Then you add the avocados and pulse so that they’re mixed in, but still a little chunky.
If you prefer a smoother salsa, you can process the mixture until it reaches your desired texture.
How to Serve your Avocado Salsa Verde
Serve this dip the same way you would salsa! You can serve it with chips as a snack, and you can use it to top your tacos or fajitas. It's also great on burrito bowls or even spooned on a tofu scramble.
Serve it on:
Avocado Salsa Verde
- 10 tomatillos skins removed, rinsed and cut into quarters
- 2 jalapeno peppers cut in half, seeds and membranes removed
- 4 cloves garlic
- ½ yellow onion cut into wedges (about ½ cup)
- ½ cup loosely packed cilantro or parsley
- ½ teaspoon sea salt
- 2 tablespoon lime juice
- 1 tomato diced
- 2 avocados chopped
- Heat oven to 400°F and line a baking sheet with parchment paper.
- Roast tomatillos, jalapenos, garlic cloves, and onion for about 15 minutes, turning everything over at the halfway point.
- In a food processor, mix tomatillos, jalapenos, garlic, onion, tomato, parsley or cilantro, lime juice, and sea salt until it's a chunky salsa. If you prefer a smoother salsa, you can process the mixture until it reaches your desired texture.
- Add the avocados and pulse so that they’re mixed in, but still a little chunky.
- Serve with tortilla chips or cut veggies. Enjoy!
Originally posted September 14, 2012. Updated January 19, 2022.