Best Avocado Salsa Verde Recipe
Best Avocado Salsa Verde recipe is a creamy salsa delicious for dipping, and a topping for tacos, enchiladas, burritos, taquitos, and more.
Friends, do you have our12 x 36 inch board yet? It’s perfect for chips and salsa!
Today we made a delicious Best Avocado Salsa Verde, a recipe that is perfect for a chips and salsa board.
Best Avocado Salsa Verde Recipe
The flavor is smooth and spicy, but with just enough kick to make you keep dipping … and dipping. Here’s an Instagram “reel” of me making the salsa!
Broiling or grilling the tomatillos for a short time brings out the rustic and charred flavors. For this recipe, you mix the tomatillo, jalapeño, and garlic together until browned and charred, but be careful to not char the garlic! You do not want burnt garlic.
Great for Taco Tuesday!
This Avocado Salsa Verde is a new family favorite that will leave your guests talking for days (and months). The salsa is a little thicker because it has avocados in it. And of course it’s great for Taco Tuesday!
If you love a good guac, and you’re a salsa lover, then combine those two together for this zippy recipe!
Ingredients for Avocado Salsa Verde:
- Garlic
- Tomatillos
- Jalapeños
- White vinegar
- Limes
- Avocado
- Cilantro
- Salt to taste
Here’s the secret to this recipe: grill the tomatillo, jalapeno, and garlic. Amazing!
How to Make Salsa Verde
- Broil or grill tomatillo, jalapeño, and garlic until browned (be careful to not char the garlic!)
- Add the tomatillos, jalapeños, and garlic in a blender or food processor with the lime, zest, lime juice, vinegar, avocado, salt, pepper, and cilantro.
- Blend until smooth, serve cold with chips or on tacos, burritos, enchiladas, and more.
How to Store Avocado Salsa Verde
Store in an airtight container for up to 3 to 5 days in the fridge. The lime juice in the recipe prevents any browning. Even if the avocados did make it a little brown, it’s still safe to eat. Just stir with a spoon and dig in.
We grew tomatillos in our garden when we lived in the Rogue Valley! They were delicious. We also grew our own tomatoes and canned many-a-jar of salsa, and we gave it away.
How To Grow Tomatillos
Tomatillos are very different from a tomato. They have little paper wrappings around each one as they grow on the vine. They start out very small, and as they grow, they fill in the paper wrappings until they are tight, full, and ripe.
Tomatillos are very tart, and much firmer than tomatoes.
Here are some great recipes to try with tomatillos:
This crisp, cool salsa refreshment is perfect for Taco Tuesday, if you’re hosting (even for just drinks and chips and salsa), or to add to a taco board.
We recently ate outside with our plates full of tacos, beans, and rice.
The leftover salsa (that we devoured during appetizers), we spooned on our tacos for a delicious treat.
Get the Recipe:
Best Avocado Salsa Verde Recipe
Ingredients
- 3 cloves garlic
- 12 oz tomatillos, halved
- 2 jalapeños, halved (seeds and ribs removed if you don’t like spice)
- 1 ½ tsp white vinegar
- 1 tsp lime zest
- 3 tsp lime juice
- 1 small-medium avocado
- ½ bunch cilantro with stems
- Salt to taste
Instructions
- Broil or grill tomatillo, jalapeño, and garlic until browned. Be careful to not char the garlic!
- Add the tomatillos, jalapeños, and garlic in a blender or food processor with the lime, zest, lime juice, vinegar, avocado, salt, pepper, and cilantro.
- Blend until smooth, serve cold with chips or on tacos, burritos, enchiladas, and more.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
About how many are 12 oz.? I know it’s a cup & a half. About how many tomatillos? I’ll be making this and your vegetarian taco board, Wednesday, for my vegeterian daughter. She can’t wait.