Last Updated February 14th, 2020 at 02:49 pm by Lisa
Try this Roasted Tomatillo Avocado Salsa Verde (green taco sauce), to drizzle on Mexican food; tacos, burritos, taquitos, quesadillas, or with tortilla chips.
So what are tomatillos?
Think of them as a tomato with a paper-like husk. Now that is really all they are! Known as the Mexican husk tomato, they make incredible sauces and salsas and can be used raw or cooked just like tomatoes.
Storage Tips:
Ripe tomatillos can be refrigerated about two weeks, and they keep even longer with the husks removed and kept cool in the fridge in zip lock sealed bags.
What recipes are best for tomatillos?
Tomatillos are a key ingredient in fresh and cooked Mexican and Central-American green sauces. For the famous salsa verde, it is harvested early, when the fruit is rather sour and has a light taste. For a sweeter taste, it can be picked later, when the fruit is seedier
The first time I remember having avocado salsa verde was at Taco Mesa a local multiple award-winning healthy Mexican restaurant in Orange County, California. Drizzled over a burrito or on a taco is my favorite way to eat it, and I vowed to make it. And did!
How do I know when an Avocado is ripe?
You want it dark, but not too black. If it is soft when you touch it it’s ripe! You just don’t want it too soft, or chances are it’ll be too ripe.
What can I use this Roasted Tomatillo Avocado Salsa Verde with?
Anything! It pairs wonderfully with Mexican dishes – burritos, enchiladas, rice bowls or even just as a dip!
What do you need to make this Roasted Tomatillo Avocado Salsa Verde?
- 1 large ripe avocado peeled and pit removed
- 12 mini or 4 large tomatillos, husked, washed, cut in half
- 1 small white onion cut into quarter pieces
- 2 cloves garlic
- 1/2 jalapeno/serrano chile seeded and stemmed
- 1/2 teaspoon sea salt
- 1/2 lime juice only
- 1/4 cup cilantro leaves 1/2 of a bunch – add at very end
How do you make Roasted Tomatillo Avocado Salsa Verde?
It’s SO easy!
All The Best Dishes,
Lisa
XO
Roasted Tomatillo Avocado Salsa Verde (Green Taco Sauce)
Ingredients
- 1 large ripe avocado peeled and pit removed
- 12 mini or 4 large tomatillos, husked, washed, cut in half
- 1 small white onion cut into quarter pieces
- 2 cloves garlic
- 1/2 jalapeno/serrano chile seeded and stemmed
- 1/2 teaspoon sea salt
- 1/2 lime juice only
- 1/4 cup cilantro leaves 1/2 of bunch – add at very end
Instructions
- Grill the tomatillos, onion, garlic, jalapeno/serrano chiles, on a cast iron grill pan or heavy skillet; until nice grill marks about 5-8 minutes on medium-high heat.
- Add all the grilled veggies, avocado, salt, and lime juice (except cilantro) to a high-speed blender or food processor. Blend or pulse until completely smooth and combined will be a creamy smooth texture. Scrape down the sides as you blend. Add cilantro leaves last, blend quickly.
- Store in fridge for up to 5 days in a sealed mason jar.
Notes
Nutrition
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Ooooh I loved this! I love green salsas and this was my first attempt at a tomatillo salsa and it turned out great. Perfect with a margarita or beer and some salty chips!