Creamy Tomatillo Avocado Salsa Verde

5 from 39 votes

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.

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

On tomatillos, there is a sticky residue. 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. 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 less gives you spiciness while maintaining their bite. Also, removing the seeds of the peppers would lessen the heat it brings to the dish.

Nutrition