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Roasted tomatillo avocado salsa is smoky, creamy, and bright—made with tomatillos, jalapeños, garlic, onion, avocado, fresh lime, and cilantro for the ultimate taco or chip dip.
If you’re looking for a fresh, flavorful dip or taco topper, this tomatillo avocado salsa is the perfect recipe to try. Made with oven-roasted tomatillos as the base, it gets extra creaminess from ripe avocado, brightness from lime and cilantro, and just the right amount of spice from jalapeños. The roasting step brings out a smoky depth you just can’t get from raw ingredients, making this the ultimate roasted salsa to serve with chips, tacos, or grilled meats. Think of it as the best of both worlds — tangy avocado salsa meets classic tomatillo for a smooth, versatile sauce you’ll want on everything.
Ingredients
- Tomatillos – Tangy green tomatoes that give the salsa its signature flavor.
- White Onion – Adds sharpness and depth when roasted.
- Jalapeños – Bring the heat; adjust for your spice preference.
- Garlic – Roasts up sweet and adds savory flavor.
- Avocado Oil – Neutral oil with a high smoke point for roasting (swap with olive, vegetable, or canola oil if desired).
- Cilantro – Fresh, herbal brightness.
- Limes – Adds acidity and zesty freshness.
- Avocado – Makes the salsa creamy and smooth.
- Salt – Enhances and balances all the flavors.
- Water – Thins the salsa to your desired consistency.
Tools Used For This Recipe
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How to Make Tomatillo Avocado Salsa
Roast the Vegetables – Preheat your oven to 400°F (200°C). Dice the tomatillos, white onion, and jalapeños into 1-inch chunks, and peel the garlic cloves. Spread everything in a single layer on a baking sheet and drizzle with avocado oil. Roast for about 30 minutes, stirring halfway through, until the vegetables are lightly charred and softened. This roasting step is what gives the salsa its signature smoky flavor, making it taste like the best roasted tomatillo salsa you’ve ever had.
Blend the Salsa – Transfer the roasted vegetables to a food processor and add avocado, lime juice, cilantro, and salt. With the motor running, slowly add water a little at a time until you reach your desired consistency. Blend until smooth and creamy, scraping down the sides as needed.
Taste and Adjust – Give your avocado salsa a taste and adjust the seasoning if necessary. If you prefer more heat, you can blend in an extra jalapeño. This easy roasted salsa is ready to serve right away with chips, tacos, or your favorite grilled meats.
How to Serve Tomatillo Avocado Salsa
This creamy, smoky tomatillo avocado salsa is incredibly versatile and pairs well with so many dishes. Its tangy, slightly spicy flavor makes it the perfect dip for tortilla chips, but it’s also amazing as a topping for tacos, quesadillas, burrito bowls, grilled meats, or even roasted veggies. Use it anywhere you’d normally reach for guacamole or a classic roasted salsa to add a fresh, zesty kick.
- Easy Steak Tacos
- Quick and Delicious Steak Quesadillas
- Braised Chipotle Short Rib Tacos
- Crispy Barbacoa Tacos with Slow-Braised Beef
- Honey Lime Shrimp Tacos
- Marinated Flank Steak
- Healthy Grilled Veggie Skewers
Recipe Tips and Swaps
- Roast for Flavor: Don’t skip roasting the tomatillos, onion, jalapeños, and garlic — it brings out a smoky sweetness that makes this salsa so much better than using raw vegetables.
- Control the Spice: Adjust the heat to your liking by decreasing or increasing the number of jalapeños you use. For a milder salsa, remove the seeds and ribs; for extra spice, add an additional pepper or swap in serranos.
- Adjust the Texture: Add water slowly while blending until you reach your preferred consistency — keep it thick for dipping or thin it out for drizzling over tacos, bowls, or grilled meats.
- Tomatillo Swap: If you can’t find tomatillos, use green tomatoes with a squeeze of extra lime juice to mimic that tangy flavor.
- Avocado Swaps: If you don’t have avocado on hand, you can leave it out for a tangier roasted tomatillo salsa, or try adding a spoonful of sour cream or Greek yogurt for creaminess.
- Make It Ahead: This salsa stores well in the fridge for 3–4 days, so you can prep it in advance for taco night or parties.
Easy Tomatillo Avocado Salsa (Creamy & Flavor-Packed!)
Equipment
Ingredients
- 6-8 tomatillos diced into 1 inch chunks
- ½ white onion diced into 1 inch chunks
- 1-3 jalapenos diced into 1 inch chunks
- 5 garlic cloves
- 1 tbsp avocado oil
- ⅓ cup cilantro
- 2 limes juiced
- 1 tsp salt
- 1 avocado
- ⅓ cup water
Instructions
- Preheat the oven to 400℉ (200℃) Dice the tomatillos, white onion, and jalapeños into 1-inch chunks, and peel the garlic cloves. Spread everything in a single layer on a baking sheet, then drizzle with avocado oil. Roast for 30 minutes, stirring halfway through, until the vegetables are lightly charred and softened.
- In a food processor, combine the roasted vegetables with avocado, lime juice, cilantro, and salt. Slowly add in water a little at a time until you reach your desired consistency. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary.
Notes
- Consistency: Add water slowly while blending until the salsa reaches your desired consistency. Keep it thicker if you’d like to use it as a dip, or thin it out for drizzling over tacos and bowls.
- Spice Level: Adjust the heat to your preference by using more or fewer jalapeños. For a milder salsa, remove the seeds and ribs before roasting. For extra kick, leave them in or add an extra pepper.
- Storage: Store salsa in an airtight container in the refrigerator for up to 3–4 days. To help keep the vibrant color, press a piece of plastic wrap directly onto the surface before sealing. Give it a quick stir before serving.
