This Creamy Tomatillo Avocado Salsa Verde is a great addition to your Taco night menu! It instantly elevates your all-time fave snacks or appetizers with its delightful spiciness, smokiness, and creaminess. You will get all the goodness of classic salsa you love but with added flavors, color, and texture from the tomatillos and avocados made in less than 15 minutes.
There's no better way to enjoy vegan tacos, burritos, fajitas, or enchiladas than with creamy and flavorful salsa. Unlike most creamy salsas, this recipe is made dairy-free by using avocado instead of sour cream.
It simply translates as "green sauce". Unlike the usual red tomato version called Salsa Roja or Salsa Cruda that are usually made of red tomatoes and chili peppers, this dish gets its distinctive bright green color from tomatillos. Tomatillos, despite the term implying that they are little tomatoes, are actually full-grown fruits that retain their green hue even when they ripen. Their flesh also remains firm even after maturing. Both types of salsas are delicious and we enjoy them both equally.
Creamy Tomatillo Avocado Salsa Verde and Guacamole Salsa are both avocado-infused dips. Both use spices like cilantro and cumin among other things. However, while Guacamole uses avocado as its main ingredient, this recipe makes use of it to make the tomatillo salsa creamy. Also, guacamole uses mostly fresh uncooked ingredients that are blended together. The tomatillos, poblano pepper, onion, and garlic in this recipe are roasted first to get that smoky flavor. These two aren't in competition for me because they're both yummy and customizable, and you can change the ingredients to suit your preferences or pantry availability.
We will be needing a broiler, food processor, or blender, baking sheet, and sharp knife. Line your baking sheet with aluminum foil or parchment paper to be used in roasting the tomatillo, poblano, onion, and garlic. Using a sharp knife, cut the avocado in half, remove the pit, and chop.
This tomatillo avocado salsa verde is simple to prepare and cost-effective, as it only requires one avocado. Avocados are pricey, as you may know, especially when they are out of season. We want to make sure that we can make this whenever our taste buds crave salsa verde. The pourable consistency, which falls somewhere between guacamole and salsa, appeals to me greatly. Here are 3 easy steps:
1) The first step is to roast our veggies. Put the tomatillo, poblano, onion, and garlic on a lined baking sheet. Spray vegetable oil and sprinkle cumin and coriander.
2) Place this into the broiler approximately 6 inches above the fire for about 4-5 minutes or until bubbling. Take it out then flip them over for another 4 minutes. Vegetables should have brown (charred) grill marks and be tender when pierced.
3) Combine the broiled veggies into the food processor or blender along with the coriander and avocado and blend until smooth.
The charred smokiness of the ingredients contributes to the depth of flavor in this salsa recipe! However, we must be careful not to burn them as it may create a bitter taste which may likely ruin the flavor. When you burn a piece of food, the proteins and sugars within it are allowed to go beyond the point of caramelization and into a fully blackened, carbonized state. To char means to "slightly burn" the outside. The surface of food improves flavor, burning it all the way through degrades it.
When stored, the creamy tomatillo avocado salsa verde lasts longer than conventional guacamole. The tomatillos' acidity keeps the avocado nice and fresh. As a result, avocado takes a long time to oxidize, making it excellent for storage in the refrigerator. You may eat this homemade salsa for the rest of the week!
As previously said, this salsa verde has numerous benefits and is an excellent complement to your favorite dish. However, I believe you'll enjoy it in these recipes. I've included some serving ideas below, but truly, this goes with anything. Before you run out of ways to eat it, you'll run out of roasted tomatillo avocado salsa verde.
Photos by Alfonso Revilla
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