Roasted Tomatillo Avocado Salsa Verde

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 in Homemade Salsa Verde

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.

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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.

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Ingredients

Units USM Scale 1x2x3x

• 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

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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

Keywords: homemade salsa verde, tomatillo salsa recipe, keto salsa verde, low carb salsa verde, avocado tomatillo salsa, roasted tomatillo avocado salsa verde, homemade condiments