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If you love guacamole and you love salsa, this is the recipe for you! This is a change up on a traditional guacamole, with the addition of fresh roasted, tart and tangy tomatillos. Sort of like a "guacamole salsa" since I like to leave everything more chunky and whole rather than blended and smooth. This is sure to be your next addiction!
Why this recipe works
This guacamole salsa has SO much flavor and that flavor comes from first roasting the tomatillos and the jalapeño pepper. It provides and extra depth that you won't get from just using the ingredients raw.
Keeping the ingredients mostly whole and chunky also keeps the texture of the ingredients, so it feels more like a salsa rather than a smooth dip, which guacamole can sometimes feel like.
What ingredients do I need to make this recipe?
- avocado
- tomatillos
- onion
- jalapeno
- garlic
- cilantro
- lime juice
- white wine vinegar
- salt
How to make the best tomatillo avocado salsa
Peel the paper husks off of the tomatillos. Be sure to wash them thoroughly, as there will be a sticky film on the outside when the husks are removed.
Place the cleaned tomatillos and jalapeño on a baking sheet and roast in the oven. I like to use a silicone mat on my sheet pans for easy clean up and no sticking.
After roasting, the tomatillos and jalapeño will have a blackened skin. Remove the blackened skin from both before chopping.
Dice tomatillos into bite-sized pieces. Discard the top stem piece.
Mince the jalapeño into small pieces. If you want the salsa spicy, leave in all of the seeds. If you would like it a little more mild, discard all seeds.
Dice the onion into small pieces.
Add chopped cilantro and salt.
Add chopped fresh garlic.
Add white wine vinegar.
Add fresh lime juice.
Add diced avocado. Mix all together and serve with tortilla chips. I like to warm my tortilla chips for a few seconds in the microwave.
Chef's tips and tricks
- Use a silicone mat when roasting the tomatillos and jalapeño for no sticking and easy cleanup.
- Cover your hand with a small, clear plastic bag when chopping the jalapeño to prevent the capsaicin (what makes the pepper hot) from getting on your hands. It can cause burning and you may inadvertently transfer it to other parts of your body, such as your eyes.
- Warm your tortilla chips for a few minutes in the microwave.
- If a jalapeño is too hot for you, try a poblano pepper or a sweet banana pepper instead. They are lower on the pepper heat scale.
What can I serve with this salsa?
Mac and Cheese with Chorizo and Roasted Poblanos
Taco Beef and Potato Casserole
Other delicious appetizers
- Classic Cold Crescent Roll Veggie Pizza (with cream cheese and ranch
- Easy Homemade Almond Hummus
- How to Make a Charcuterie Board
- Instant Pot Buffalo Chicken Dip
Frequently Asked Questions
Tomatillos are small fruits that resemble unripe tomatoes, but they have a more tart flavor than a tomato. Both tomatillos and tomatoes are in the nightshade family. The flesh is also more sturdy than a tomato. They come with a papery husk on the outside that must be removed. Check out this article for more detailed info on the delicious tomatillo!
Ripe tomatillos will have a husk that has just burst slightly. The outside skin should be bright green and should not be damaged, bruised or discolored.
An unripe avocado will be hard as a rock and may have a greenish hue to the outside skin. A ripe avocado will have a slight give to it when you gently squeeze it, and the outside skin will be brownish green (sometimes more brown than green). If the avocado is extremely squishy, it is over-ripe. Avocados can go from unripe to ripe really quickly, so if you need to buy it a few days in advance, go for one that is more on the firm side. When the avocado reaches the perfect ripeness, I store them in the refrigerator to keep them from further ripening.
Yes, it won't hurt you, but it won't taste very good. It will be hard and won't have the creamy smooth texture that makes and avocado so delicious. The flavor will most likely be on the bland side also.
This is always a tough task. I like to put a small amount of fresh lime juice on the top of the salsa, then cover the top with plastic wrap, making sure to put the plastic wrap directly on the salsa (not just over the container). Try to make sure as much air as possible has been removed from under the plastic wrap. Then cover the container with a lid. If some of the salsa on top does turn brown, just scrape the top off, and the remaining salsa underneaths should still be fresh and green.
If you want to make this in advance, I would prepare all of the ingredients except the avocado. Everything can be mixed together (except avocado) and stored in the refrigerator for up to a day or two before. Add the avocado right before serving, due to the tendency for it to turn brown when exposed to air.
If you can find green tomatoes, you can use these as a substitute.
You can substitute pre-made guacamole in this case, but you won't get the same salsa texture. There are also some stores that sell frozen avocado pieces, so that would work as another option.
📋 Recipe
Easy Roasted Tomatillo Avocado Salsa
Equipment
Ingredients
- 1 pound tomatillos
- 1 jalapeno
- 1 medium yellow onion diced
- ¼ cup fresh cilantro chopped
- ¼ teaspoon salt
- 2 cloves garlic chopped
- ½ teaspoon white wine vinegar
- 1 lime juiced
- 2 avocados cubed
Instructions
- Remove the paper husks from the tomatillos. Rinse the tomatillos thoroughly to remove the sticky film the husks leave behind.
- Place the tomatillos and jalapeño pepper on a baking sheet, and roast under the broil setting of your stove until the tomatillos and jalapeño have blackened on all sides. You'll have to turn them two or three times to make sure to get all sides. Watch carefully while broiling, as it can burn easily. Just black on all sides is what you're looking for.
- Let the tomatillos and jalapeños cool before cutting. Cut the tomatillos into bite-size pieces and add to a mixing bowl. Mince the jalapeños and add to the bowl (remove seeds if you want a more milder salsa).
- Add remaining ingredients to bowl and mix. Serve with warm tortilla chips, or on top of tacos, burritos, or any of your favorite Mexican foods.
Notes
- Use a silicone mat when roasting the tomatillos and jalapeño for no sticking and easy cleanup.
- Cover your hand with a small, clear plastic bag when chopping the jalapeño to prevent the capsaicin (what makes the pepper hot) from getting on your hands. It can cause burning and you may inadvertently transfer it to other parts of your body, such as your eyes.
- Warm your tortilla chips for a few minutes in the microwave.
- If a jalapeño is too hot for you, try a poblano pepper or a sweet banana pepper instead. They are lower on the pepper heat scale.
- If you can't find fresh, ripe avocados, you can substitute pre-made guacamole in this case, but you won't get the same salsa texture. There are also some stores that sell frozen avocado pieces, so that would work as another option.
- If you can't find tomatillos, if you can find green tomatoes, you can use these as a substitute.
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