Roasted Tomatillo and Avocado Salsa Verde pulls together a variety of flavors into a fun salsa that’s perfect for scooping up with fresh tortilla chips!
It’s football season, y’all… and that means Sunday football, Thursday football and football on every iPhone or device known to man. Ok… I might be exaggerating but it seems that way for all of us non-football folks.
I just tend to jump on the bandwagon for whoever is winning at the moment. Since we are in Arizona, you’d think that we’d root for the Arizona Cardinals.
But we don’t… in fact, my kids have a tendency to root for whoever they have a jersey for.
Sundays are days where mom takes requests from kids on foods they want to snack on all day long. Foods like this creamy salsa verde dip.
And bowl after bowl of chips that they can dip and dunk as they run from the backyard through the house with their wet swim gear on.
While some areas of the country might be preparing for the cold winter weather, we’re starting to enjoy the mildly cooler upper 90’s temps. The nights are chilly, and we have the opportunity to open our windows to get the musty smells out.
It is my favorite time of the year.
Roasted Tomatillo Avocado Salsa Verde
This dip is so incredibly simple to throw together, and even better to devour. Start by roasting your tomatillos, onion, garlic, and jalapeño under the broiler for a few minutes until they are blistered and beautiful. They will look very squishy and soft.
I usually keep mine in the oven on roast for 10-13 minutes.
Then pull out the tray very carefully. Add the contents to the blender with an avocado, a 1/2 bunch cilantro (a handful or two should be sufficient) and the juice of a few limes. Give it a good pulse, throw in a little salt for flavor and pour it into a serving dish to enjoy with the family.
You can control the heat of this dip with the jalapeños. Add a full jalapeño for more kick, or just stick with a half of a jalapeño if you can’t handle too much heat. Roast the jalapeño with the tomatillos and remove the seeds before throwing in the blender.
Make sure you wear gloves when you are working with jalapeños. Nothing is worse than scratching your face and having to deal with the heat that follows for a day or two after.
Roasted Tomatillo and Avocado Salsa Verde
- 6 tomatillos husk removed, rinsed
- 1/2 onion
- 4 cloves garlic unpeeled
- 1 jalapeño
- 1/2 bunch cilantro
- 1 tsp salt or more to taste
- 1 avocado ripe; halved, seed and flesh removed
- 2 limes juice only
- 1 Tbsp extra virgin olive oil
- Preheat the oven to 450 degrees (roast option). On a rimmed baking sheet, place the tomatillos, onions, garlic and jalapeño - drizzle with a little oil. Roast in the oven for 10-12 minutes - the tomatillos will be soft and squishy, with the exterior being blistered.
- Remove from the oven. Scrape the seeds out of the jalapeño, and squeeze the garlic out of the peel - add everything to the blender along with your cilantro and avocado. Pulse until combined.
- Taste, then add salt - and pulse an additional time, adding lime juice as needed for flavor (totally optional).
- Serve with chips.
- Recipe makes 1.5 C.
This is such a great way to use a garden bounty of tomatillos! I hope you love it as much as I do!
If you give this recipe a try, please leave a comment, rate the recipe and be sure to tag me on Instagram!