Avocado Salsa Verde

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If 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

Here I explain 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.

1. 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.
2. 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.
3. 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 my baked tortilla chips and a skinny margarita. Perfection.
• 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 healthy omelette.

More Mexican Dip Recipes

If you like this avocado salsa verde recipe, you might also like some of these other Mexican dip recipes:

Homemade Guacamole

Fresh Salsa

Pineapple Salsa

Rotel Dip

Recipe Card

5 from 45 votes

Avocado Salsa Verde (Easy & Creamy)

By Maya Krampf

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.

Prep: 5 minutes

Cook: 15 minutes

Total: 20 minutes

Servings: 10 (adjust to scale recipe)

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Ingredients

[ See substitutions ]

U.S. – Metric

Tap underlined ingredients to see the ones I use.

• 1 lb Tomatillos (husks removed) ▢
• 1 medium Jalapeno (seeds removed for less heat, or include them for more heat) ▢
• 2 cloves Garlic (whole, peeled) ▢
• 1 tbsp Olive oil ▢
• 1/3 cup Fresh cilantro ▢
• 1/4 cup Onion (finely chopped) ▢
• 1/2 tbsp Lime juice ▢
• 1 tsp Sea salt (to taste) ▢
• 1 medium Avocado (pitted and flesh scooped out of the skin) ▢

Instructions

[ See step photos ]

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with foil.

2. 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.

3. Set the pan aside to cool completely to room temperature. (This is optional; you can also just refrigerate the salsa after making it.)

4. 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.

5. Taste and add more salt to your liking if needed.

Did you make it? Leave a review or tag me @wholesomeyum on Instagram!

Maya’s Recipe Notes

Serving size: 1/4 cup

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 62

Fat 4g

Protein 0g

Total Carbs 5g

Net Carbs 3g

Fiber 2g

Sugar 2g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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