There is nothing better than fresh homemade salsa, especially when it’s The Best Ever Roasted Tomatillo & Avocado Salsa Verde Recipe! This delicious salsa is so simple to make, everyone will love it!
ROASTED TOMATILLO & AVOCADO SALSA VERDE
You may be wondering what a tomatillo is, am I right? A tomatillo is from the gooseberry family. Almost like a green tomato that comes in a cute paper wrapper. You can roast them, use them in sauces, you can even eat them raw with a little lime juice and Tajin chili seasoning, but they are ridiculously good in this amazing salsa. So good!
Every year I make this Tomatillo Salsa as gifts for neighbors, teachers, and friends. I’ve been told they look forward to it every single year, most consume it in one sitting because it’s so good is what I’ve heard. My family loves it just as much, I usually have to put a couple of jars aside for them…they go crazy for it.
This salsa is really so good with your favorite tortilla chip, it also goes so well with so many Mexican recipes. Enchiladas, tacos, burritos, salads, and even a crispy quesadilla.
HOW TO MAKE ROASTED TOMATILLO & AVOCADO SALSA VERDE
I love easy recipes, this tomatillo salsa is just that. Preheat your oven to 450 degrees.
Let’s start with the tomatillo’s, start by putting your tomatillo’s in a colander or strainer and rinse with cold water. This will make peeling the wrappers from the tomatillo’s easier, it will also help to remove their sticky coating. Place all the tomatillo’s on a lined tray, I use foil or parchment paper.
Remove most of the seeds and membrane from the jalapenos and add them to the cookie sheet. Roughly chop the white onion and also scatter on the tray. Season lightly with salt and pepper, and toss with vegetable oil.
Place veggies to roast in the oven for about 15 minutes.
Prep your avocado’s by removing the pits and set them aside. Remove cookie sheet from the oven, your tomatillo’s should be extremely tender.
Place the tomatillo’s, onion, minced garlic, jalapenos, cilantro, avocados, lime juice, salt, and cumin in a blender or food processor. I love my Vitamix Blender if you’re looking for a great blender. Pulse all ingredients until it’s blended smooth.
Depending on the size of your blender or food processor you made need to make this recipe in two batches. Your salsa will be warm from the freshly roasted tomatillos, it’s best to let your salsa cool before eating.
HOW TO STORE YOUR FRESH TOMATILLO & AVOCADO SALSA VERDE
It’s best to keep the tomatillo salsa in glass mason jars or an airtight container. You can keep it in the refrigerator for up to 7 days, that is if it lasts that long before you eat it all.
CAN I FREEZE TOMATILLO & AVOCADO SALSA?
You can absolutely freeze this tomatillo salsa! Simply put it in a mason jar, airtight container, or a freezer-safe Ziplock bag that is laid flat after filling. You can keep it frozen for up to 2 months.
IF YOU’RE LOOKING FOR GREAT RECIPES TO EAT WITH YOUR SALSA VERDE BE SURE TO TRY THESE!
- The Best Ever Restaurant Style Blender Salsa Recipe
- Bean & Chorizo Taquitos
- Spicy Ranch Chicken Enchiladas
- Cafe Rio Chicken
- Chorizo Queso Dip
- 1.25lb Fresh Tomatillos, wrapper removed and rinsed
- 1 Large White Onion, quartered
- 2 tbsp Minced Garlic
- 2 Large Jalapenos
- 2 tsp Ground Cumin
- 2 tsp Salt
- 1 cup Cilantro, or 1 Large Handful
- 2 Large Avocados
- 2 tbsp Lime Juice
- 2 tbsp Vegetable Oil
- Preheat your oven to 450 degrees.
- Place tomatillos in a strainer or colander and rinse under cold water. Remove tomatillo's natural wrapper and rinse to remove sticky residue.
- Remove seeds and insides from jalapenos and slice lenghtwise.
- Roughly chop your onion and place on a lined cookie sheet with jalapeno and tomatillo's. Use parchment paper or foil to line your cookie sheet.
- Season everything lightly with salt and pepper, then toss in 1-2 tbsp vegetable oil.
- Roast your tomatillo's and veggies for 15 minutes.
- Prep your avocado by removing the pits and set aside.
- Remove all items from oven and carefully add them to your blender or food processor. Items will be hot and tomatillo's will be extremely tender.
- Add in avocados, lime juice, minced garlic, salt, cumin, and cilantro to your blender.
- Pulse until salsa mixture is smooth and creamy.
- Add more or less jalapeno depending on your desired spicy level.
- Taste test your salsa before serving, feel free to add more salt or lime juice to your liking.
- This salsa makes a great gift, just bottle in mason jars!
Do you cut your tomatillos before roasting?
Hi Debbie, no you do not cut them. If you do they will loose all the liquid inside while cooking. Some may burst slightly when roasting but that’s okay. 🙂
i am thinking about making this for teachers gifts and have a few questions:
1. Does the avocado turn of not eaten immediately
2. After made, could you hear the tomatillo salsa in the jar to seal it and it still taste good?
3. Would it be just as good without the avocado?
Hi Brittney, Thanks for asking.
1. The salsa stays green! I’ve kept it in my fridge for up to two weeks (if it lasts that long and it’s still good).
2. I have frozen the salsa for over a month then pulled it out later and it’s fine, I haven’t ever sealed the jars. So I’m not quite sure. Honestly, it usually doesn’t last long enough to make it in the fridge even.
3. No, it wouldn’t be just as good without the avocado. It’s what makes this salsa amazing! 😉
Have a super week!
P.S. The teachers will love you if you make this! It’s a yearly request at my kids school from former teacher and their current ones since they’ve heard about it. It’s that good! I make it for all our neighbor gifts now too, no more cookies for me.
I’m not able to find the printable tag w/ the Tomatillo Salsa Verde name on it. Both red and green tags on your site say salsa! Little bummed as I’m giving the gift tomorrow and don’t have the correct tag 🙁
You may want to check this out and add this tag since it looks really awesome w/ the correct name on it in the pic!
Hi Terryn, I’m sorry about that. Unfortunately, there actually aren’t any tags designed to say “Tomatillo Salsa Verde”, that was a personal tag I created for my own Salsa gifts that year. I created generic “Homemade Salsa” tags so it could go with any salsa recipe readers chose to use. If I have time to add another tag next week I will try and add a “Tomatillo” version. Thanks for understanding. Have a great week. 🙂
Hi there! This is such a great idea for a gift, How many servings does this recipe make if you are using canning jars?
Hi Megan, if you are using standard size canning jars it will make 2 jars with a little left over probably. I usually eat the leftover portion while I’m working 🙂 Let me know what you think of the salsa when you make it, I think your going to love it. I’m actually making another batch today for neighbor gifts! Merry Christmas.
Hi Rebecca! Just whipped up a batch for Christmas gifts and it is WONDERFUL I love the addition of avocados. Thanks for sharing a fabulous recipe.
Thanks Kerrianne! I’m so glad you liked it, I just finished making another batch myself…my neighbors and teachers love it! Merry Christmas!
I’m a little confused you say to purée the avocados with the tomatillos then at the end you say to add the avocados with a cup of the purée mix. Do I add more s avocados or do I not purée them till the end?
Hi Lorraine, sorry for the confusion. I typically blend half the avocados with half of the tomatillos and onions mixture at a time so my food processor doesn’t overflow. Plus I love this salsa super smooth so this helps to split the ingredient into two batches for me. If your food processor / blender can handle all the ingredients at once you can do it all together. You will only need two avocados for this recipe. Hope that helps. Enjoy!
Hi Rebecca. This sounds delicious. I’m planning on making this salsa for Christmas gifts for my neighbors. Here’s my question- how much does this make? I think my mason jars hold 16oz, so I was wondering how many jars could I fill with yummy salsa.
Hi Mati, that’s a great question. You know what I’ve never actually paid attention to how many jars I can fill, that’s terrible I know. I think if I remember correctly I can usually get about 3-4 jars filled with this recipe.