Bright, creamy, and full of flavor, this tomatillo-avocado salsa verde is a versatile condiment that elevates everything it touches. Whether scooped up with tortilla chips, drizzled over seafood tacos, served alongside cheese enchiladas, or used as a tangy salad dressing, this vibrant green salsa never disappoints. Roasting the tomatillos and jalapeños adds a subtle sweetness and smoky depth, while avocado lends irresistible creaminess. Feel free to experiment with extras like roasted garlic, lime zest, or even a splash of orange juice for your own twist.
INGREDIENTS:
1 pound fresh tomatillos, husked and washed
1-2 jalapeño peppers (adjust to your preferred spice level)
1/2 cup fresh cilantro leaves
1/2 cup chopped onion
2 cloves garlic, peeled
1 ripe avocado, peeled and pitted
1 tablespoon fresh lime juice
Salt and pepper to taste
Garnish: Toasted pumpkin seeds (pepitas) or pomegranate seeds (optional)
METHOD:
Preheat the broiler. Line a baking sheet with foil and place the tomatillos and jalapeños on top. Broil for 5–7 minutes, turning occasionally, until charred and softened.
Remove from the broiler and let cool slightly.
In a blender or food processor, combine the roasted tomatillos, jalapeños, cilantro, onion, garlic, avocado, and lime juice. Blend until smooth and creamy.
Taste and season with salt and pepper. For extra heat, add more jalapeño or a pinch of cayenne.
Chill in the refrigerator for at least 30 minutes to let the flavors meld.
Transfer to a serving bowl and garnish with pepitas or pomegranate seeds, if desired.
