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If a creamy tomatillo avocado salsa verde recipe sounds a little complicated, I’m here to let you know that it’s way easier than it sounds! And, I promise you’ll want to make this green avocado salsa (a.k.a. roasted tomatillo salsa) a staple in your house – it’s fresh, flavorful, and can be eaten in so many ways. Tacos and taco salads… yes, of course it’s delicious on them. But this creamy avocado salsa is so good, you’ll probably just want a spoon for the bowl. 🙂
This healthy tomatillo salsa recipe is naturally low carb, keto friendly, paleo, whole30 approved, gluten-free, dairy-free, vegan, and totally delicious for everyone to enjoy – even if you couldn’t care less about any special diet. I can’t wait to show you how to make avocado salsa verde!
How To Make The Best Avocado Salsa Verde
The steps in between you and a fresh batch of creamy guacamole salsa are minimal, just the way I like it.
First, you’ve got to prep your tomatillos. If you’ve never cooked with them before, it’s pretty simple. Remove the outer paper husk from the tomatillo. The tomatillo might feel a little sticky – this is normal! You can rinse them off and pat them dry with a paper towel.
TIP: Choose bright, firm tomatillos.
Next, we’re going to roast the tomatillos, garlic, and jalapenos. This brings out the flavor of the vegetables.
PEPPER TIP: Classic salsa verde often uses serrano peppers, which may be harder to find than jalapenos. Feel free to replace the jalapeno with double amount of serranos if you prefer (they are milder in heat than jalapenos).
And if you like your avocado salsa verde super spicy? Go ahead and add a second jalapeno.
The tomatillos, peppers and garlic are done when they are soft, puckered, and have brown spots:
Then, we combine the roasted vegetables with the fresh onion, avocado, and cilantro and…
…process it until it’s smooth! If you want your green avocado salsa extra-creamy, add another avocado (for a total of two).
That’s it! Then dip, slather, or dollop on just about anything. I’m sharing some serving suggestions below, but seriously, this is so good on everything. You’ll run out of roasted tomatillo salsa before you run out of ways to devour it.
What Is Green Salsa Made Of? (What Is Tomatillo Salsa?)
Green salsa is made from tomatillos. It is very similar to a regular, tomato-based salsa, but instead of the tomatoes, we use tomatillos.
Tomatillos are comparable to tomatoes, but are bright green in color, with a paper husk. They are a little more acidic, slightly less sweet than red tomatoes, and have a fantastic bright and fresh flavor. They make up the base of green salsa.
I love this creamy avocado salsa version, but if you want a regular roasted salsa verde that isn’t creamy, you can simply leave out the avocados.
How To Store Tomatillo Avocado Salsa
You can store this roasted tomatillo salsa in the refrigerator for up to 2 to 3 days.
Keep the green avocado salsa in an airtight container. I like these glass containers because they also have lids and come in several sizes.
PRO 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 guacamole salsa verde and then put cover on as normal.
Can I Freeze Avocado Salsa?
Yes, you can freeze avocado salsa in a freezer bag or airtight container of your choice. Freezer bags are convenient because after they freeze flat, you can stand them up to make extra room. Just make sure to remove all of the air from a freezer bag, or place a piece of plastic wrap directly onto the roasted tomatillo salsa.
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 Creamy Avocado Salsa
There aren’t many things that wouldn’t benefit from a heap of creamy tomatilla salsa. It will add instant flavor to grilled chicken or fish, but I also think you’ll love it on these recipes:
- Keto Low Carb Tortilla Chips – Crispy and delicious!
- Fresh Jicama Tortillas – Stuff with grilled chicken or beef short ribs, along with avocado tomatillo sauce!
- The Best Steak Bites – These are awesome dipped in avocado salsa.
- Steak Tacos – Use a low carb tortilla for these.
- Oven Baked Chicken Thighs – Drizzle the salsa over the chicken after baking.
Tools To Make Green Avocado Salsa:
Click the links below to see the items used to make this recipe.
- Nonstick Baking Pan – Nothing sticks to these pans! They are my favorite and definitely necessary for this avocado salsa verde recipe.
- 14-Cup Food Processor – The key to smooth and creamy avocado salsa? A great food processor. This one is the best.
- Multi Color Salsa Bowls – The cutest way to serve up avocado salsa verde.
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The recipe card is below! Readers also made these similar recipes after making this one.
Creamy Tomatillo Avocado Salsa Verde Recipe
Learn how to make this EASY creamy tomatillo avocado salsa verde recipe. Just 20 minutes to prepare green avocado salsa (a.k.a. roasted tomatillo salsa).
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Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with foil.
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.
Set the pan aside to cool completely to room temperature.
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 you reach desired consistency.
Taste and add more salt to your liking if needed.
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Serving size: 1/4 cup
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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