Fresh, fire roasted vegetables come together with tangy tomatillo and creamy avocado to bring a rich and good salsa that is loaded with Southwest flavor.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Tangy Green Salsa

Tangy, good Avocado Tomatillo Salsa is one of our favorite easy salsas – it is so full of roasted vegetable flavor, is keto/low carb, and is great as a dip, over tacos and burritos, and good over grilled or roasted meats and seafood.

This green salsa is smoky, tangy, rich, cooling, and totally crave-worthy – it is solid on tacos, salads, wraps, and of course as a great dip!

We love fire-roasted tomatillos and the flavor they bring to dishes – if you've never had tomatillo salsa, you don't know what you're missing!

Growing up in Southern California and Colorado helped us develop a deep love for the bright, tart, and tangy tomatillo flavor in so many southwest and Mexican inspired recipes – the fresh flavor and bright green color tomatillos bring to this salsa is unreal!

We hope you enjoy this recipe as much as we do – it truly goes on about any dish you can dream up! (ok, maybe not desserts….. but seriously, this salsa is great on so many of our favorite foods!)

How to Make Avocado Tomatillo Salsa

While this salsa doesn't involve any special tools, you will need a few extra items when making this since we are roasting the vegetables to brown them and pull out a rich, caramelized flavor – unlike some fresh salsas.

While this baking takes only a few minutes, it is essential to get the good depth of flavor that makes this recipe so crave worthy!

You can also fire-roast your vegetables (our personal preference, but it does take a bit longer) or using tongs to hold vegetables over an open flame on the stove.

10 tomatillos – tomatillos are similar to tomatoes, with a tangier flavor. Remove the paper skin before eating.
1 jalapeño, seeded – you can leave the seeds if you'd like. Wear gloves to prevent the oils from burning your hands.
1 serrano, seeded* – you can leave the seeds if you'd like. Wear gloves to prevent the oils from burning your hands.
1 avocado, mashed – mash avocado before making this salsa, so it does not brown quickly.
3 slices of white onion – onion gives an earthy, buttery flavor that adds dimension to salsa.
3 garlic cloves, peeled – garlic brings out an earthy, almost sweet, and intricate flavor that ups the addictive flavor of this salsa.
½ cup of chicken broth or vegetable broth – adding stock not only gives needed liquid to this salsa, but adds a bit of meaty flavor.
½ teaspoon of salt – we prefer using a high quality celtic sea salt, but a smoked salt is also good.

Alternatively, you can use a butane torch to char and blister vegetables, or a smoke infuser to get lots of smoky flavor.

Kitchen notes

This salsa is great to make ahead – we actually like the flavor of salsa made a day before, since it allows the flavors to intensify and develop.

The acid from the tomatillos helps keep the avocado from browning – so it won't discolor in the fridge.

Avocado actually freezes beautifully and thaws well – so make a HUGE batch of this salsa, and save some for later!

To thaw from frozen, thaw in the refrigerator overnight.

Do not re-freeze thawed salsa.

A few answers

How long can we store green salsa?

Keep salsa in an airtight container in the refrigerator for up to five days.

Can we freeze green salsa?

Avocado salsa freezes well, store in an airtight container or plastic wrap in the freezer for up to four months.

Is green salsa vegan?

As long as you use vegetable broth instead of chicken broth this salsa can be made vegan.

Serve it with

A lot of the recipes we love are connected to memories from travel – and it's no different for tacos!

This recipe was heavily inspired by restaurants and friends parents cooking in California and Colorado (where we grew up), and also influenced by the good restaurants we've found through our partnership with Visit California.

To get even more inspiration for your must-eat tacos, please check out our Top 15 Tacos to eat in Southern California – or our Southern California Taco Tour – that we recently took from Los Angeles to San Diego in search of epic tacos!

You can also hear us on the California Now Podcast below:

This deliciously easy green salsa recipe goes great with tacos and burritos, and of course tortilla chips, and even keto chips!

It's also good ladled over meats (especially grilled carne asada!) and even smoked meats like brisket – it helps to cut the rich, smoky meat. try it over scallops air fryer chicken legsand roasted cauliflowertoo!

Find more of our favorite tacos and recipes to serve on taco night here:

Avocado Tomatillo Salsa Recipe

Ingredients

10 tomatillo tomatoes
1 jalapeño, seeded
1 serrano, seeded*
1 avocado, mashed
3 slices of white onion
3 garlic cloves, peeled
½ cup of chicken broth or vegetable broth
½ teaspoon of salt

Method

Start by heating your oven to 425 degrees Fahrenheit (or you can cook these veggies over an indoor or outdoor grill to get a nice char).
Line a baking sheet with aluminum foil and spray it with avocado oil or olive oil. Set aside.
Remove the husks from the tomatoes and wash thoroughly. Cut them into four pieces.
Add them to the baking sheet along with the onion slices, whole serrano and jalapeño. (Leave the ends on the peppers as this allows the flavors to develop well.)
Sprinkle them with a bit of salt and bake for about 10 minutes or until the tomatoes form a nice char. Flip the peppers and onion slices halfway through to allow them to bake evenly.
Add the peppers, tomatillos, onions, garlic, avocado, chicken broth and salt to a blender and blend until smooth.
Add salt to taste and serve immediately.