Easy Tomatillo Avocado Salsa (Creamy & Flavor-Packed!)
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.
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.
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