Avocado Green Salsa

completed Creamy Tomatillo Avocado Salsa Verde in a white bowl against a white background with ingredients in the background

5 from 39 votes

This creamy avocado green salsa is a delicious addition to your taco night menu! It instantly elevates with its delightful spiciness, smokiness, and creaminess. You will get all the goodness of a classic salsa but with added flavors, color, and texture from the tomatillos and avocados. Ready in less than 15 minutes!

Prep Time5

Cook Time8

Total Time13

Course: Side, Toppings

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 134kcal

Author: Toni Okamoto

Equipment

Ingredients

1 pound of fresh tomatillos, husked and washed
1 large poblano, halved and seeded
½ of a medium onion, thickly sliced
2 garlic cloves
Vegetable oil spray
1 teaspoon of cumin
½ teaspoon of coriander
A handful of cilantro (optional)
1 large avocado, pitted and peeled (optional)
⅛ teaspoon of salt, or more to taste

Instructions

Turn on the broiler. Place all the tomatillos, poblano, onion, and garlic on a lined baking sheet. Spray with oil and then sprinkle the cumin and coriander on the veggies.
Place the sheet in the broiler and broil (about 6 inches from the fire) for about 4 to 5 minutes, or until it starts bubbling.
Take the sheet out of the oven, flip all of the ingredients, and broil for another 4 minutes or until the ingredients look nicely charred.
Combine all the broiled ingredients into a food processor or blender with the cilantro and avocado and blend until smooth.

Video

Notes

Tomatillos have a sticky residue on their skin (under the papery coating). Before slicing and adding them to the salsa, make sure to rinse them under warm water to remove any residue.
Remove the skins from the roasted poblano before combining them with the rest of the ingredients. After broiling, use a covered bowl or plastic bag to trap the steam. The skins should now be easy to remove.
If you’re not a fan of spicy food, roasting the peppers or poblano reduces the spice level while maintaining their bite. Also, removing the pepper seeds and the white membrane (ribs) holding the seeds can greatly reduce the heat, as much of the heat is stored in the membranes.
To keep the dip fresh after mixing it, make a seal with a piece of plastic wrap to prevent air from getting into the dip. I would suggest lightly pressing the plastic wrap onto the surface of the avocado green salsa, before covering the bowl or dish with its lid.

Nutrition