Roasted Salsa Verde with Avocado
This Roasted Salsa Verde with Avocado is a smoky, spicy, and creamy salsa that comes together in just 15 minutes. Tomatillos, jalapeños, serranos, onion, and garlic are dry-roasted until charred and tender, then blended into a vibrant green salsa with just a touch of cumin and salt.Optional mix-ins like avocado, cilantro, and chopped onion add richness, brightness, and crunch. It’s perfect with chips, drizzled over tacos, or spooned onto grilled meats. Customize the texture and heat to your liking—it’s an easy, versatile salsa you’ll want to keep on hand.
Equipment
Ingredients
- 6-10 tomatillos, depending on size
- 1-2 jalapeños
- 1-2 serranos
- 1/2 white onion
- 3-4 garlic cloves
- 1/4 cup water, plus more as needed to thin out the salsa
- Pinch of ground cumin
- Salt, to taste
Optional:
- chopped white onion, cilantro, and avocado for mixing in
Instructions
- Dry roast the tomatillos, jalapeños, serranos, white onion, and garlic cloves in a skillet over medium-high heat until completely cooked through and charred. Some ingredients will cook faster than others, so remove them as they’re ready to avoid burning.
- Once cooked, add them all to a blender along with 1/4 cup of water and blend until your desired consistency is reached. Keep it slightly chunky for dipping or blend smooth for a pourable salsa.
- Thin out the salsa with extra water if needed, then season with salt and a pinch of cumin.
- Stir in chopped onion, cilantro, and avocado if using. Serve and enjoy immediately or chill for later.
Notes
- Use more serranos or leave the seeds in for extra heat
- If your tomatillos are large, reduce the number slightly to avoid overwhelming the other flavors
- Add the avocado just before serving to maintain its color and freshness
- This salsa keeps in the fridge for 2–3 days but is best eaten the same day for peak flavor and color
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