Creamy Roasted Tomatillo and Avocado Salsa Recipe

This Creamy Roasted Tomatillo and Avocado Salsa Recipe is a beautiful mix of roasted and fresh, tangy and creamy, spicy and smooth. The aroma of the broiled tomatillos and chilies fills the kitchen, promising a salsa that’s both bright and smoky. It’s not only a fantastic dip but also a versatile sauce for tacos, grilled veggies, or anything that needs a vibrant punch. Plus, it’s naturally vegan, gluten-free, and full of wholesome ingredients that’ll fit nicely into lots of diets.

Don’t worry if you’re not a salsa pro yet—the steps are straightforward, and I’ll walk you through each one, from roasting just right to blending it all into silky perfection. You’ll see how a few simple tips bring this salsa to life so you can wow your family or guests without stress.

Creamy Roasted Tomatillo and Avocado Salsa Recipe: Ingredients You’ll Be Working With

Ingredients You'll Need

Before diving in, make sure to measure ingredients carefully for best results—exact amounts are in the printable recipe card below. Here’s a quick rundown of what’s going into your salsa and why:

• Fresh tomatillos: Provide tangy tartness and juicy body; make sure they’re fully husked and rinsed.
• Serrano pepper: Adds a moderate heat and fresh spice; remove seeds if you want it milder.
• Jalapeño pepper: Brings a smoky, medium heat depth; also peel after roasting for smooth texture.
• Garlic clove: Roasted for mellow sweetness that rounds out sharp flavors.
• Olive oil: Helps roast vegetables without drying and adds richness.
• Avocados: For creamy, cooling texture and healthy fats that balance the heat.
• White onion: Raw for crisp bite and slight sweetness.
• Cilantro leaves: Fresh herbaceous lift classic to Mexican flavors.
• Lime juice: Bright acidity to tie everything together.
• Cumin: Just a pinch for subtle earthiness without overpowering.
• Sea salt and black pepper: To season and enhance natural flavors; to taste.

If you don’t have serrano or jalapeño handy, a milder pepper like poblano works, though it’ll change the heat level. And if fresh lime isn’t around, bottled lime juice is okay—just use sparingly to avoid bitterness.

Tools You’ll Need

• Oven with broiler setting: Essential for roasting tomatillos and peppers to get that smoky char.
• Foil-lined baking sheet: Makes cleanup easier and helps broil veggies evenly.
• Sealable plastic bag or bowl with lid: For steaming roasted peppers, which loosens skins for easy peeling.
• High-speed blender or food processor: To create that creamy, silky salsa texture.
• Citrus juicer (optional): Helps extract fresh lime juice without seeds or pulp.
• Measuring spoons and cups: For precise seasoning.

How to Make Creamy Roasted Tomatillo and Avocado Salsa Recipe

Ready to bring those vibrant ingredients together into the perfect creamy roasted tomatillo and avocado salsa? Follow these simple steps for a smooth, flavor-packed result.

1. Preheat and arrange: Place your oven rack about 5 to 7 inches from the broiler element and preheat to high. This close distance ensures a quick, even char on your veggies. Line your baking sheet with foil for easy cleanup.
2. Prepare vegetables: Husk and rinse 8 fresh tomatillos, then halve them. Place them cut-side down on the foil-lined sheet alongside your serrano and jalapeño peppers plus one garlic clove (unpeeled). Drizzle everything with 2 tablespoons olive oil and sprinkle light sea salt.
3. Broil until charred: Broil the veggies for about 5 minutes per side until the tomatillos and peppers develop a nice blackened, smoky char. Watch carefully to avoid burning.
4. Steam peppers: Remove the peppers and transfer them immediately to a sealed plastic bag for 10 minutes. This steaming step loosens their skins and makes peeling a breeze.
5. Peel and seed peppers: Carefully peel the skins off the peppers. You can remove seeds and ribs for less heat—totally up to your spice preference.
6. Blend base salsa: Into your blender or food processor, add the roasted tomatillos, peeled peppers, garlic (squeeze out the softened roasted garlic from its skin), ¼ cup fresh cilantro, juice of 1 small lime, ⅛ teaspoon cumin, salt, and black pepper. Pulse until combined but not yet smooth.
7. Add creaminess: Cube 2 ripe avocados and add them with 1 medium raw white onion to the blender. Process until silky and evenly smooth, scraping down sides as needed.
8. Adjust seasoning and serve: Taste your salsa and add more salt, pepper, or lime juice if needed. Serve immediately for freshest flavor and vibrant color.

How to Serve

Flavor Boosters

For an extra zing, sprinkle chopped fresh radishes or diced tomatoes on top. A few crumbled cotija cheese crumbles or a drizzle of crema take it up a notch if you’re not keeping it vegan. If you like smoky heat, add a pinch of smoked paprika or a dash of chipotle powder when blending.

Perfect Pairings

This salsa pairs wonderfully with grilled corn, fish tacos, or simply tortilla chips for dipping. It’s also fantastic spooned over roasted sweet potatoes or drizzled atop scrambled eggs for a fresh twist. Serve with a cold margarita or a light Mexican lager to complete your spread.

Presentation Touches

For gatherings, serve this salsa in a shallow bowl garnished with extra cilantro leaves and wedges of lime. You can portion into small containers for easy party dips or gift jars with a festive ribbon for friends. The bright green color makes it perfect for adding a fresh pop of color to any plate.

Creamy Roasted Tomatillo and Avocado Salsa Recipe Variations & Easy Swaps

• Dairy-free and vegan: Already perfect as-is; just skip cheese toppings or crema.
• Extra heat: Leave seeds in peppers or add a splash of hot sauce.
• Milder version: Use only jalapeño or omit serrano completely.
• Herb twist: Swap cilantro for fresh parsley or basil for a unique twist.
• Chunky style: Pulse in blender slightly to keep some texture instead of fully smooth.
• Roasted onion: Instead of raw, try adding some roasted onion for a deeper sweetness.

Make-Ahead, Storage & Reheating

• Make the salsa up to 24 hours ahead; cover tightly and store in the fridge to keep color bright.
• If it thickens overnight, stir in a splash of water or lime juice to loosen.
• Serve cold or at room temperature—reheating isn’t necessary and can dull flavors.
• Use within 2 days for the freshest taste and best texture.

FAQs

• Can I use canned tomatillos? Fresh tomatillos deliver the best flavor; canned ones tend to be softer and less vibrant. If using canned, rinse well and reduce added salt.
• How do I know when my peppers are roasted enough? Look for a good black char on the skin and softened flesh underneath—it should be fragrant and smoky, not burnt.
• What if I don’t like spicy food? Remove all seeds and ribs from the peppers or use a mild pepper like poblano instead to dial down heat.
• Can I freeze this salsa? It's best fresh; freezing can change texture and dull flavors. If you must, freeze in airtight containers and thaw in the fridge.
• Is this recipe gluten-free? Absolutely! All ingredients are naturally gluten-free.

Creamy Roasted Tomatillo and Avocado Salsa Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 126 reviews

A creamy and flavorful Tomatillo Avocado Salsa that blends smoky roasted tomatillos and peppers with fresh avocado for a tangy and smooth side dish. This vibrant Mexican-inspired salsa is perfect for dipping or topping your favorite dishes, combining a delightful balance of smoky, tangy, and creamy textures.

• Author: Brenda
• Prep Time: 10 min
• Cook Time: 10 min
• Total Time: 20 min
• Yield: 12 servings (approx. 2 tablespoons per serving)
• Category: Side Dishes
• Method: Roasting
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Vegetables and Herbs

• 8 fresh tomatillos, husked
• 1 serrano pepper
• 1 jalapeño pepper
• 1 garlic clove
• 1 medium white onion
• ¼ cup cilantro leaves

Other Ingredients

• 2 tablespoons olive oil
• 2 medium avocados
• 1 small lime, juiced
• ⅛ teaspoon cumin
• Sea salt to taste
• Black pepper to taste

Instructions

1. Preheat the Broiler: Position the oven rack 5-7 inches from the broiler and preheat the broiler on high to prepare for roasting the vegetables.
2. Prepare Vegetables for Roasting: Halve the tomatillos and place them cut-side down on a foil-lined baking sheet along with the serrano pepper, jalapeño pepper, and garlic clove.
3. Season and Broil: Drizzle the vegetables with olive oil and sprinkle with sea salt. Broil the vegetables for about 5 minutes on each side or until they develop a nice charred, smoky appearance.
4. Steam the Peppers: Transfer the roasted peppers to a sealed plastic bag and let them steam for 10 minutes to loosen their skins for easy peeling.
5. Peel and De-seed Peppers: Remove the skins from the peppers. For a milder salsa, optionally remove seeds and ribs to reduce heat.
6. Blend Roasted Ingredients: Combine the roasted tomatillos, peeled peppers, garlic, cilantro, lime juice, cumin, salt, and black pepper in a blender or food processor. Blend until well combined.
7. Add Avocado and Onion: Add the avocados and raw onion to the blender. Process until the salsa reaches a smooth and creamy consistency.
8. Adjust Seasonings and Serve: Taste the salsa and adjust seasonings if needed. Serve immediately to enjoy the freshest flavor and creamy texture.

Notes

• To reduce heat, remove seeds and veins from peppers after roasting.
• Roasting the tomatillos and peppers brings out a smoky depth to the salsa.
• Use ripe avocados for the creamiest texture and best flavor.
• This salsa is best served fresh but can be refrigerated for up to 2 days.
• Great as a dip for chips or as a topping for tacos, grilled meats, and vegetables.