Creamy Roasted Tomatillo Salsa Verde

Many times I can be just lazy; for example I’ll buy ingredients intending to make something that inspired me, but for one reason or another a week, maybe 2 weeks pass by without me using these ingredients.  I bought about 2lbs of tomatillos, jalapenos and avocados few weeks ago intending to make this delicious Creamy Roasted Tomatillo Salsa Verde.  All I can say is “at least I got around making this without wasting precious ingredients”.  


**This makes about 4 quarts, yes, this is a lot!! If you don’t want this much please halve the ingredients!

  • 2 ½ lbs. tomatillos, husked and rinsed
  • 2 large onions
  • 10 cloves garlic
  • 4 jalapenos
  • 2 Tb. vegetable oil
  • 4 tsp. ground cumin
  • 2 tsp. salt
  • 1 cup packed cilantro
  • 3 avocados
  • 1 lime (optional)

  1. Preheat the oven to 450 degrees F.
  2. Peel and chop the onions into quarters. Place the tomatillos, onions, garlic and jalapenos on a rimmed baking sheet. Drizzle with oil.
  3. Roast in the oven for 15 minutes—until the exteriors are blistered but the insides are still slightly raw.
  4. Meanwhile, half the avocados, remove the seeds, and scoop out the flesh.
  5. Cut the jalapenos in half and scrape out the seeds. Discard seeds.
  6. Place HALF of the tomatillos, onions, jalapenos and garlic in a food processor. Pulse until mostly smooth.
  7. Add HALF of the cumin, salt, cilantro and avocado. Pulse until the avocado is pureed into the mixture. Taste for salt.
  8. Repeat with the remaining ingredients.
  9. If you desire an extra tart quality, add a bit of lime juice at the end.


My opinion: I’ve made salsa verde with just tomatillos, onions, jalapenos and garlics.  By adding avocados the salsa definitely took another depth in the flavor by adding slight creaminess.  As I mentioned before, this recipe makes a lot (about 4 quarts).  It was enough for me to use this salsa as a sauce to accompany pan-fried garlic chicken, and also to make mish-mash enchiladas (using up left over ingredients to make enchilada casserole)!!  Due to the fact of adding avocados in this salsa it won’t really keep long in the refrigerator (after about 2 days the mixture will start to separate), so keep in mind about this when you make this salsa.  


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