Avocado Salsa Verde

Ingredients

• 4tomatillos
• 1 (or 1 serrano)jalapeño
• 1/2onion
• 1 clovegarlic
• 10–12 sprigscoriander
• 1avocado
• to tastesalt

Instructions

1. 1

   Prepare tomatillos

   Remove the husks from the tomatillos and rinse them thoroughly.

2. 2

   Trim the stems

   Cut the stems out of the tomatillos if you wish.

3. 3

   Roast tomatillos

   Roast them in the oven for 10–15 minutes, or until they begin to turn army green.

4. 4

   Add ingredients

   Put the tomatillos in a blender or food processor with 1/2 onion, 1 garlic clove, 10–12 sprigs of coriander and half the jalapeño.

5. 5

   Check the heat

   Pulse the mixture, then taste it to judge the chilli heat.

6. 6

   Adjust the chilli

   For more heat, add another 1/4 or 1/2 jalapeño.

7. 7

   Blend in avocado

   When the heat level suits you, add the avocado and blend until combined.

8. 8

   Season with salt

   Add salt to taste.

9. 9

   Serve straight away

   Serve the salsa immediately.

What is avocado salsa verde?

Salsa verde is a tangy green sauce commonly made with tomatillos, a fruit wrapped in a papery husk. This version adds avocado for a smooth, creamy texture alongside the tomatillos’ sharp, fresh flavour.

Roasting the tomatillos gives them a softer, more rounded taste, while coriander and chilli keep the salsa lively. It is a simple sauce for bringing brightness to tacos, grilled dishes and snacks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 0g protein, 0g carbs, 0g fat.

The carbohydrate comes mainly from the tomatillos, onion and avocado, while avocado is also the main source of fat; the small amount of coriander and garlic contributes little. Serve it with a protein-rich main and plenty of vegetables to make a more balanced plate.

Choosing the ingredients

Tomatillos: choose firm fruits with snug husks, then rinse away any sticky residue once the husks are removed. The recipe roasts them whole, with trimming the stems left optional.

Chilli: start with half a jalapeño and taste before adding more. A serrano can stand in for the jalapeño, but adjust gradually to suit your preference.

Avocado: use a ripe avocado that gives slightly when pressed. It blends more easily and brings a creamy body to the salsa.

Roasting the tomatillos

The tomatillos are ready when they start to turn army green, which can take 10–15 minutes. Keep an eye on them as they roast, since their colour is the cue given in this method.

Let the roasted fruit go into the blender with the other ingredients as directed. There is no need to add extra liquid; pulse the mixture and check its consistency as you go.

Blending and balancing

Pulse first rather than blending continuously, so you can check the texture and taste as the ingredients come together. Add the avocado after adjusting the chilli, then blend until combined.

Salt: season at the end and taste again. This lets you balance the tomatillos’ tang with the creamy avocado without making the sauce too salty.

Serving ideas

Serve the salsa straight away, as the recipe directs. Spoon it over tacos or grilled vegetables, or offer it as a dip with tortilla chips.

It also works as a fresh contrast beside richer mains. Keep accompaniments simple so the tangy tomatillo, coriander and avocado flavours remain distinct.

Recipe notes & tips

• Rinse the tomatillos well after removing their husks.
• Begin with half the jalapeño so you can adjust the heat gradually.
• Pulse the ingredients and taste before adding the avocado.
• Use a ripe avocado so it blends smoothly into the sauce.
• Add salt a little at a time and taste before serving.

Variations

• Use serrano: swap in the listed serrano and add it gradually to control the heat.
• Make it milder: use less jalapeño and taste before adding any more.
• Keep it chunkier: pulse briefly and stop once the ingredients are combined.
• Serve as a dip: pair the salsa with tortilla chips.
• Add it to tacos: spoon the finished salsa over your filling just before serving.

Common mistakes to avoid

• Skipping the rinse: tomatillos can be sticky after husking, so rinse them thoroughly.
• Adding all the chilli at once: the heat is harder to adjust, so start with half and taste.
• Over-roasting: the recipe calls for roasting until the tomatillos start to turn army green, so check them within the 10–15-minute window.
• Blending before tasting: pulse and check the chilli level before adding the avocado.
• Leaving out the salt: season to taste at the end to bring the flavours into balance.

How to store

This salsa is best served immediately, as directed. If you have leftovers, cover and refrigerate them, then use them promptly; the avocado may darken, and reheating is not recommended.

Frequently asked questions