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Avocado Salsa Verde Recipe

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Avocado Salsa Verde Recipe

Homemade Salsa Verde Recipe (3 Different Ways)

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: salsa, sauce
  • Method: no cook
  • Cuisine: American, Tex-Mex, Mexican Inspired
  • Diet: Vegan

Description

Got tomatillos? Make tomatillo salsa with this homemade salsa verde recipe featuring 3 different methods: raw green salsa, roasted tomatillo salsa and avocado salsa verde.


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: salsa, sauce
  • Method: no cook
  • Cuisine: American, Tex-Mex, Mexican Inspired
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: salsa, sauce
  • Method: no cook
  • Cuisine: American, Tex-Mex, Mexican Inspired
  • Diet: Vegan
Scale

Ingredients

  • 1/2 pound fresh tomatillos (about 10)
  • 1/2 red onion, roughly chopped
  • 1/2 cup cilantro
  • 1 jalapeno, roughly chopped
  • 1/2 lime, juiced
  • salt and pepper

For the roasted tomatillo salsa version: add 1 poblano pepper
For the avocado salsa version: add 1 ripe avocado

Instructions

  1. Peel the husks off the tomatillos. Rinse, cut in half, and add to the food processor. Process until very finely chopped. 
  2. Add the remainder of the ingredients and blend. Adjust seasoning as needed and serve at room temperature. 

To make the roasted tomatillo salsa version:

  1. Bring a pot of water to a boil. Peel the husks off the tomatillos, rinse them, place them in boiling water, and blanch for 3 minutes. Remove and immediately place into a bowl of ice water. Let them sit until cool to touch, then cut in half and add to a food processor. 
  2. Roast the poblano pepper either in the oven or on the stove top. To roast in the oven, rub a little olive oil on the pepper and place on a baking sheet until the broiler. Cook until nice and charred on each side, then place in a bowl covered with a towel or plastic wrap for about 15 minutes until softened. This allows the pepper to steam and the skin easier to remove. Gently remove the charred skin, then chop and add to the food processor along with the rest of the ingredients and the blanched tomatillos. For a less spicy version, remove the seeds from the poblano first. 

For the avocado salsa verde: 

  1. Follow the instructions for the roasted tomatillo salsa, adding the avocado to the food processor and processing to desired consistency. 

Notes

This recipe is very forgiving to how you like your salsa! For a spicier version, add in more jalapeno. For more tang, add more lime juice. I typically add 1/2 teaspoon of salt to taste but can add more depending on how salty you like your salsa. 

Tomatillos can be tart. To balance, I often add in 1-2 teaspoons of honey, but that’s to taste! 

This recipe isn’t designed to can. For that, I’d recommend considering my homemade canning salsa.
Tomatillo salsa will keep for a few days after you make it in the fridge, but can be frozen. I find this is best at room temperature. 

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