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Avocado and Roasted Tomatillo Salsa

Avocado and Roasted Tomatillo Salsa

I made some pork tacos for dinner recently and I thought it would be fun to do a different type of salsa. I love the flavor of tart tomatillos with pork so I decided to make an avocado and roasted tomatillo salsa. Not only did I roast the tomatillos, but I also roasted the shallot, jalapeno, and garlic cloves in the hot oven on a dry baking sheet until they were a bit charred. After they cooled completely, I tossed them all together in a blender with some creamy avocado, lime juice, and some seasonings. The tart, creamy, smoky salsa was a HUGE hit with all of us! It was a bit too spicy for my son but he loved how much lime was in there. This avocado and roasted tomatillo salsa was delicious with the pork and it paired nicely with the Mexican corn salad that was served with the tacos.

Avocado and Roasted Tomatillo Salsa

How to Make an Avocado and Roasted Tomatillo Salsa

Preheat the oven to 450 degrees.

Place the tomatillos, shallot, garlic cloves (skin on), and jalapeno on the baking sheet.

Place into the oven and roast for 10 minutes, tossing to coat all sides of the veggies until a bit charred and softened. Remove from the oven and allow to cool completely.

Avocado and Roasted Tomatillo Salsa

Once the veggies are totally cool, place them all into a blender, making sure to remove the garlic skin first. Add the avocados, cilantro, lime juice, pinch of cumin, and sea salt, to taste. Blend until creamy and smooth. Adjust seasonings and lime juice to suit your tastes, if needed. Serve with chips. Enjoy.

Avocado and Roasted Tomatillo Salsa

 

Avocado and Roasted Tomatillo Salsa

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Condiment
Cuisine: Mexican
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • 3 to matillos husks removed & scrubbed
  • 2 shallots peeled
  • 3 cloves of garlic skin on
  • 1/2 jalapeno with seeds (whole if you want extra spicy)
  • 2 small avocados pitted & scooped
  • Juice of 2 limes more if desired
  • 1/2 cup fresh cilantro
  • Pinch of cumin
  • Sea salt to taste

Instructions

  • Preheat the oven to 450 degrees.
  • Place the tomatillos, shallot, garlic cloves (skin on), and jalapeno on the baking sheet.
  • Place into the oven and roast for 10 minutes, tossing to coat all sides of the veggies until a bit charred and softened.
  • Remove from the oven and allow to cool completely.
  • Once the veggies are totally cool, place them all into a blender, making sure to remove the garlic skin first.
  • Add the avocados, cilantro, lime juice, pinch of cumin, and sea salt, to taste.
  • Blend until creamy and smooth.
  • Adjust seasonings and lime juice to suit your tastes, if needed.
  • Serve with chips. Enjoy.
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10 Comments

  1. Looks like a fine creation Pam. Salsa verde is a favorite of mine as is guacamole, but I would have never thought to combine avocados and tomatillos – great job and we will try it.

  2. Looks good! When are tomatillos in season and how do you tell if they are ripe?

  3. Tomatillos have such a neat flavor! Love ’em. And they combine well with avocado. Wonderful looking salsa — thanks.

  4. Krystal L says:

    Costco has a tomatillo avocado salsa that may family liked, but this looks sooo much better! Super simple recipe too which I love, I’m going to have to try this out, thanks!

  5. I love avocado, but I have never heard of a tomatillo, had to look it up. Don’t think there is any chance of finding them here!! Take care, Diane

  6. this is way better than any ol’ guacamole! the roasty-toastiness of those ingredients really makes it special!