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Roasted Tomatillo Avocado Salsa Verde

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This Roasted Tomatillo Avocado Salsa Verde is bursting with the bright flavors of tomatillos, spicy serrano peppers, fresh cilantro, roasted garlic and red onions, lime juice, cumin and sea salt. It is the perfect addition to your taco Tuesday routine. Best of all, it is low carb, gluten free, paleo, and even Whole30 compliant.

small gray ceramic bowl filled with salsa verde, with 2 husked tomatillos beside it
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Ingredients in Homemade Salsa Verde

  • Tomatillos: Tomatillos have a slightly more acidic, less sweet taste than red tomatoes. They are also less watery. You can use them raw for this recipe, but roasting them will mellow out some of the acidity and help bring out more depth of flavor.
  • Garlic: There is nothing quite like roasted garlic. It is so delicious. Roasting the garlic brings out a subtle sweetness and takes away some of the pungent flavor of raw garlic. However, this is also delicious with fresh minced garlic. If you do not have any fresh garlic on hand, you could sub 1 teaspoon of granulated or powdered garlic. Simply sprinkle it over the vegetables, along with the salt before roasting.
  • Serrano peppers: Serranos are a type of chili pepper and will have varying degrees of heat from pepper to pepper. To take away some of the kick, remove the ribs and seeds from the pepper before roasting. You could also use jalapeño. It is even delicious with some of my Pickled Jalapeños.
  • Chicken Stock: This is used to thin out the salsa just a bit. You could also use water or vegetable stock to keep this vegetarian.
small gray ceramic bowl filled with salsa verde, with 2 husked tomatillos beside it

How to make Roasted Tomatillo Avocado Salsa Verde

STEP 1: Preheat the oven on broil. Arrange the tomatillos, red onion, garlic, and Serrano on a rimmed baking sheet in a single layer. Drizzle over the olive oil and toss to coat. Sprinkle with salt. Broil for 5 to 7 minutes, or until the tomatillos are slightly charred and start to blister.

STEP 2: Add the roasted vegetables, and their juices to a food processor or high powered blender. Add the cilantro, lime juice, cumin, and avocado. Give a few quick pulses to chop everything up.

STEP 3: Slowly add the chicken stock a little at a time, giving a few quick pulses each time, until you have reached the desired consistency. Taste, and add more salt if desired.

small gray ceramic bowl filled with salsa verde, with 2 husked tomatillos beside it

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small gray ceramic bowl filled with salsa verde, with 2 husked tomatillos beside it

Roasted Tomatillo Avocado Salsa Verde

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  • Author: Kyndra Holley
  • Total Time: 20 minutes
  • Yield: 2 cups 1x
  • Diet: Gluten Free
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Description

 

This Roasted Tomatillo Avocado Salsa Verde is bursting with the bright flavors of tomatillos, spicy serrano peppers, fresh cilantro, roasted garlic and red onions, lime juice, cumin and sea salt. It is the perfect addition to your taco Tuesday routine. Best of all, it is low carb, gluten free, paleo, and even Whole30 compliant.

Ingredients

Units Scale
  • 1 pound tomatillos, halved, husked and stems removed
  • ½ small red onion, cut into large chunks
  • 4 cloves garlic, peeled
  • 1 serrano pepper, halved and seeded
  • 2 tablespoon olive oil
  • 1 teaspoon sea salt, more to taste
  • fresh cilantro, to taste
  • juice of ½ lime
  • 1 teaspoon cumin
  • medium avocado, peeled and pitted
  • ⅓ cup chicken stock

Instructions

  1. Preheat the oven on broil.
  2. Arrange the tomatillos, red onion, garlic, and Serrano on a rimmed baking sheet in a single layer. Drizzle over the olive oil and toss to coat. Sprinkle with salt. Broil for 5 to 7 minutes, or until the tomatillos are slightly charred and start to blister.
  3. Add the roasted vegetables, and their juices to a food processor or high powered blender. Add the cilantro, lime juice, cumin, and avocado. Give a few quick pulses to chop everything up.
  4. Slowly add the chicken stock a little at a time, giving a few quick pulses each time, until you have reached the desired consistency. Taste, and add more salt if desired.

Notes

  • Storage: Store leftovers in the refrigerator for up to 7 days. Alternatively, you can freeze it for later.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Condiment Recipes
  • Method: Food Processor
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 tablespoons

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  1. Joh says

    Does this turn brown overnight from the avocado?

    Reply

    • Peace Love and Low Carb says

      It our experience, it does not.

      Reply

  2. Emily @ My Little Lasik says

    Now this is epic!

    Reply