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Get It NowIf a creamy avocado salsa verde recipe sounds a little complicated, I’m here to let you know that it’s way easier than it sounds! When you want to mix it up from regular tomato salsa, make this fresh and flavorful roasted tomatillo avocado salsa. It’s similar to classic salsa verde, but with avocado added. It’ll be a staple in your house for dipping, salads, and so much more — and it’s ready in 20 minutes!
Avocado Salsa Verde Recipe: Why You’ll Love It
- Bright, fresh flavor with a mild heat
- Smooth and creamy
- 5 minute prep time, 15 minute cook time, and done in 20 minutes total
- Naturally healthy, gluten-free, low in carbohydrates, keto, paleo, whole30 — and totally delicious for everyone to enjoy, even if you couldn’t care less about any special diet
What Is Tomatillo Avocado Salsa?
Tomatillo avocado salsa (also known as avocado salsa verde) is a creamy green salsa that is like a cross between guacamole and salsa verde, which is made with tomatillos instead of tomatoes.
Ingredients You’ll Need
This section explains how to choose the best ingredients for this avocado salsa verde recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- Tomatillos – Look for fresh tomatillos with husks on, you want the husk to cover the fruit. The fruit should be firm, but not hard, similar to a ripe tomato. Bright green husks are best, but not absolutely necessary.
- Jalapeno – The recipe calls for a medium jalapeno, but you can adjust according to your spice preference. Remove the white ribs and seeds for less spice or leave them in for more.
FYI: Classic salsa verde often uses serrano peppers, but they aren’t as prevalent, so I used jalapeno.
If you can find them, be aware that serrano peppers are spicier, so you’ll need to use less. However, serranos are usually about 1/3 the size of jalapenos, so using one pepper is still a good starting point. If you are sensitive to heat, you may want to start with less than a full serrano pepper (or just stick to jalapenos!), because serranos can be up to 9 times hotter.
- Garlic – Use fresh garlic for best flavor, or jarred minced garlic for convenience.
- Olive Oil – Or avocado oil.
- Cilantro – A must for any salsa! But if you are one of those people who thinks cilantro tastes soapy, feel free to skip it.
- Onion – I used white onion, but you could also use yellow onion.
- Lime Juice – Fresh lime juice offers th best flavor, but bottled is fine to use for convenience. In a pinch, lemon juice will also work, though the flavor will be a bit different.
- Avocado – Makes the avocado salsa verde creamy. Make sure to choose ripe avocados, to ensure a smooth texture. (I love the creaminess you get from making tomatillo salsa with avocado, but you can also make the same recipe without it.)
- Sea Salt
How To Make Tomatillo Avocado Salsa
This section shows how to make avocado salsa verde, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Remove the outer paper husk from the tomatillos. They might feel a little sticky – this is normal! You can rinse them off and pat them dry with a paper towel.
- Roast. Arrange tomatillos, jalapenos, and garlic on a baking sheet. Drizzle with oil and roast in the oven, until soft, puckered, and charred. Set aside to cool.
- Blend. When vegetables are cool, transfer to a food processor or blender. Add avocado, onion, lime juice, and sea salt. Process the avocado verde salsa until the desired consistency is reached. (I like to pulse intermittently to avoid over-blending.)
Storage Instructions
Store salsa in an airtight container in the refrigerator for 1-2 days. I like these glass containers because they also have lids and come in several sizes.
TIP: Create a seal with a piece of plastic wrap so that there is no air exposure to the dip.
If you are storing it in a bowl or dish with a lid, lightly press the plastic wrap onto the avocado salsa verde and then put cover on as normal.
Can You Freeze Avocado Tomatillo Salsa?
Yes, you can freeze batches of avocado verde salsa in an airtight container for 2-3 months. To thaw, place the container in the refrigerator overnight. If you need it to thaw faster, you can also set it on the counter or in a bowl of warm water.
What To Serve With Avocado Salsa Verde
You have a few options for serving the tomatillo avocado salsa:
- Chips – Serve with your favorite tortilla chips (try my healthy almond flour tortilla chips) and a skinny margarita.
- Veggies – Serve along with veggies for dipping. Mini bell peppers, cucumber slices, and celery stalks all work well as dippers.
- As A Condiment – Try a scoop or drizzle of creamy tomatillo sauce on taco salad (or barbacoa tacos!), keto burrito bowls, zucchini taco boats, enchiladas, or cilantro lime chicken. You also can’t go wrong drizzling it over egg dishes like a delicious omelette.
More Mexican Dip Recipes
If you like this avocado salsa verde recipe, you might also like some of these other Mexican dip recipes:
Tools To Make Avocado Salsa Verde
- Nonstick Baking Pan – Nothing sticks to these pans! They are my favorite.
- 14-Cup Food Processor – The key to smooth and creamy tomatillo and avocado salsa? A great food processor. This one is the best.
- Multi Color Salsa Bowls – The cutest way to serve up this avocado salsa verde recipe.
Tomatillo Avocado Salsa Verde Recipe
Avocado Salsa Verde (Easy & Creamy!)
Make this easy tomatillo avocado salsa verde recipe in just 20 minutes! It's creamy, zesty, a little spicy & goes with so many Mexican meals.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with foil.
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Arrange the tomatillos, jalapeno, and garlic in a single layer on the baking sheet. Drizzle with olive oil. Roast for about 10 minutes, until tomatillos are browned on the bottom. Flip and roast for 5 to 10 more minutes, until tomatillos are soft, browned on the bottom again, and skins are puckered.
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Set the pan aside to cool completely to room temperature. (This is optional; you can also just refrigerate the salsa after making it.)
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Once cooled, transfer the tomatillos, jalapeno (remove the stem first!), and garlic into a food processor. Add the avocado, cilantro, onion, lime juice, and sea salt. Pulse until the desired consistency is reached.
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Taste and add more salt to your liking if needed.
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Recipe Notes
Serving size: 1/4 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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53 Comments
Anne
0You should talk to your local extension specialist before canning anything. There is not much acid in this recipe, which means you would need to pressure can to avoid botulism, and time and pressure settings are precise for safety. Freezer seems like a safer option for storage.
Shelley
0This is an absolutely delicious salsa! Wow! I broiled everything but the cilantro. Outstanding. What a great why to show off my home grown tomatillos! Thank you
justine
0amazing!
Patty
0I’m in CA on a travel nurse contract and am loving all the fresh food! I knew I wanted to make something like the salsa verde they serve at Bartaco out in Atlanta, and the roasted Salsa Verde was perfect. Then – this takes it up another notch with the avocado! Thank you!!!
Tory Scribner
0Could you can this tomatillo avocado salsa?
Wholesome Yum D
0Hi Tory, I have never tried to can this recipe, but I think it should work for you.
Wendy
0This looks absolutely amazing!
Scarlet
0Good stuff. I love this tomatillo avocado salsa on nachos!
Jess
0Yes, and amen, this recipe is the best and I pair it with almost all my Mexican recipes!
Katie
0This is my favorite with tamales! So bright and flavorful.
Jessica
0This turned out delicious!! We had taco night and I wanted to make something fun to go along with it and it was WONDERFUL. Thank you!
Gia
0Hello, I’ve tried different variations of this recipe and it’s great. Also wanted to point out that serranos are actually much hotter than jalapeños, so doubling the amount in the recipe can make the salsa way too spicy. Leaving the seeds in vs taking them out also contributes to spice level.
Maya | Wholesome Yum
0Thank you, Gia! This has been clarified in the blog post now. I’m glad you like the recipe!
Lani
0I Just want to point out that serrano peppers are much hotter than jalapeno peppers on the Scoville scale. Using double serrano might ruin the recipe for some. Rule of thumb…the smaller the pepper, the hotter it is.
Maya | Wholesome Yum
0Thanks for pointing that out, Lani! I’ve corrected this.
Erin Rich
0Hello! What did you put the salsa on in the video? Cause I am definitely needing to try that!
Wholesome Yum M
0Hi Erin, The video shows the salsa being used on Jicama tortillas with Barbacoa Beef.
TexasHeat
0All respect meant, but I think your statement about serrano peppers being milder in heat than jalapenos is going to burn some people out of believing your input. The jalapeno is the standard of the scoville scale, as I have always understood it, with the jalapeno being the “1,” and everything else is measured from there.
The link below is just from a general web search, but it claims the serrano to be up to 9 times hotter than a jalapeno. Regardless, I can say from many many many many encounters with both, that the two are drastically different in heat. Serranos are smaller than jalapenos, but most definitely “angrier” peppers 🙂
Wholesome Yum M
0Thanks for pointing that out, I’ve corrected this in the post.
Diane
0When uncovered at at a party, how long till the color will start turning brown from the avocados? I am looking forward to making this!
Wholesome Yum
0Hi Diane, as long as you keep it tightly covered beforehand, it should be fine for a few hours. Let me know if it works for you!
Carol Little R.H.
0Easy + Flavour-packed. I love this recipe! I’ve been playing with tomatillos in the last year or so.
Always wanting to try a new recipe. Thanks!
Zuzana
0Great mixture. Have to make it this week
paleoglutenfreeguy
0LOVE the idea of adding avocado to a salsa verde. So brilliant!
Megan Stevens
0I love growing tomatillos and then having a great condiment to make in the food processor with them, so this is perfect!! Totally plan to make this again during the summer, pinning; thank you! Yum!
Jean
0Not only was this delicious, but the color is also just so gorgeous! I can’t wait to make this again!
Amy Sheree
0This is the perfect dip! It would go with so many things!!
Beth Pierce
0This is so creamy and tasty, but with a little kick! I am excited to have this with some chips and a margarita! Yum!
Jen
0This was so delicious! I served it on top of chicken and my family was raving the whole meal.
Tara
0Oh yum! I love all that green. Comes together so easily too! It was perfect with tacos too.
Matt
0Reminds me of a salsa my mom made growing up. Roasting the veggies is definitely key. Excited to make again!
Justine
0This was sooooo creamy and good! I don’t think I’m ever going to eat another taco without some of this sauce on it.
Jessica Formicola
0I made this for our Cinco de Mayo party at home, and it was incredible! Thank you so much for sharing!
Ashley
0Such a great combination of flavors. Love this!
Jenna Urben
0I’m growing tomatillos so this will be first on the list of things to make 🙂
Carrie
0Perfect for summer foods…tacos, fajitas, or just chips for dipping. So yummy.
Sylvie
0I love avocado and I love salsa verde, so mixing them both is simply a genius idea! It looks so fresh and full of flavour – a perfect appetiser to serve at my next dinner party!
Courtney
0This recipe is a hit! I cooked the veggies in the oven a little longer to give it a deeper roast flavor – so good!
Diana
0This salsa verde was amazing! I’ve never had tomatillos before, as they aren’t sold where I live but I found some and tried this and wow!
Rosa
0Well this is so perfect for cinco de mayo this weekend!!
Sandi
0This is by far our favorite salsa recipe…it is so quick and easy to make
Jessica
0This combined all of my favorite flavors. I loved avocado with tomatillos. Thanks!
Lauren Vavala
0Ohhh I love avocado have been really wanting to try tomatillos – this is the perfect recipe to start with.
Luci's Morsels
0I just love roasted tomatillos. I’ll serve them pureed on tacos, but mixing them into a good dip is always the best!! Yum!
Carrie
0My kids love avocado. Nice change up to the guacamole. Thank you for sharing
Sophia
0I love tomatillo salsa but I’ve never made it myself until I made this and it was great! Can’t wait to make it again.
Sharon
0I love the fact that this salsa recipe is creamy! Great on tacos for dipping.
Beth
0Oh, I’m really excited about this recipe! I have so many recipes in mind for this to dip, top or spoon on top of!! And I love that you can freeze and use if for later! YUM!!
Diana Reis
0This was so delicious. I’ve been on a serious chip and salsa binge lately. I’m going to have to make this. Thanks for the great recipe.
Adrianne
0I need to run out and get some pita bread to toast and make a big batch of this very yummy looking salsa!! It is so appealing, fresh and tasty looking. Thanks for another great recipe!!! YUM ,oh so YUM!!!
Nicole Dawson
0I have yet to make homemade tomatillo sauce but I can’t wait to try.
Sarah
0Wow, this was amazing! I bet this would be great with chicken carnitas or grain free chips too.
Jules Shepard
0Yes please! I love salsa verde period but with the addition of avocado – I’m sold! Just pinned the recipe and will give it a go for a cinco de mayo party on Saturday!