Roasted Tomatillo Salsa Verde with Avocado

Equipment

• Heavy skillet or frying pan for dry-roasting
• Blender or food processor
• Salsa bowls or serving dish
• Knife and cutting board

Ingredients

Instructions

1. Prepare the produce: husk and rinse the tomatillos, halve or quarter larger ones so they cook evenly. Peel the papery skins from the garlic but leave cloves whole. Slice the onion into thick wedges. Leave the stems on the jalapeños and serranos if you prefer less heat; remove seeds for milder salsa.
2. Dry-roast the vegetables: Heat a heavy skillet or frying pan over medium-high. Add tomatillos, jalapeños, serranos, onion wedges, and garlic cloves to the pan in a single layer if possible. Cook, turning occasionally, until the skins are blistered and charred in spots and the ingredients are softened—about 6–12 minutes depending on size. Remove items from the pan as they reach the desired char to avoid burning.
3. Blend to desired texture: Transfer the roasted tomatillos, peppers, onion, and garlic to a blender or food processor. Add 1/4 cup of water to start and blend until you reach your preferred consistency. For a chunky salsa keep the pulses brief; for a saucier, pourable salsa blend until smooth.
4. Season and adjust: If the salsa is too thick, add additional water in small increments to thin. Season with a pinch of ground cumin and salt to taste. Blend briefly to incorporate.
5. Finish with mix-ins: If using, fold in diced avocado, chopped white onion, and chopped cilantro just before serving. This preserves the avocado’s color and adds fresh texture and brightness. Serve immediately, or chill if you prefer a colder salsa.

Notes

• Increase the number of serranos or leave the pepper seeds in for more heat. Remove seeds and membranes if you want a milder result.
• If your tomatillos are particularly large, use fewer to avoid overpowering the other flavors; the goal is a balanced acidity and tomatillo brightness.
• Add avocado only immediately before serving to maintain its color and fresh flavor; mashed avocado will mellow the salsa and give it a creamier body.
• Store the salsa in an airtight container in the refrigerator for up to 2–3 days. The flavors are best on the day it’s made, as the bright green color will darken slightly over time.

Serving Suggestions and Tips

This roasted salsa verde is incredibly versatile: use it as a dip for tortilla chips, spoon it over tacos and grilled meats, or drizzle it on roasted vegetables and grain bowls. For a vibrant contrast, serve warm grilled proteins alongside the chilled or room-temperature salsa. To highlight the smoky notes, pair with charred corn dishes or add a squeeze of fresh lime before serving for extra brightness.

Texture tips: For a silky texture, blend longer and add a bit more water. For a rustic, chunky salsa, pulse briefly and reserve some roasted tomatillo pieces. Heat control: taste as you go—roasting mellows peppers and brings out sweetness, but seeds and membranes hold most of the heat.