Roasted Tomatillo Avocado Salsa! Yes, that’s what I said! Why mess with a good thing? Why not try new variations with staple recipes? How boring it would be to always serve the same over and over and over again. Try it at least once. If you prefer the original tomatillo avocado salsa, that’s ok too.
Just When You Thought The Green Sauce Was Perfect!
It is perfect, the original tomatillo avocado salsa( the green sauce), but why not kick it up another level? This recipe can be prepared a few different ways. You could blend all of the ingredients fresh. Delicious! You could lightly poach the tomatillos and green chiles. Tasty! Or you can dry roast the tomatillos, green chiles, onion and garlic! Yummy!! It’s roasted salsa verde and avocado salsa all in one.
Have you ever cooked and avocado?
Most of of us are used to enjoying ripe avocados fresh to garnish our food or in the popular, guacamole. In the past, I have used avocado to create a silky soup, sauce for enchiladas, crunchy fried wedges and poached as in this recipe. The key is to not let the avocado overcook. Poaching the avocado for a minute, as in this recipe, give the avocado this amazing bright green color.
How Long Does The Salsa Last?
This is one of the most asked questions I get. Any salsa prepared with fresh avocado is best on the first day. Second day, still ok, but I highly suggest enjoying it freshly blended. Many other cooked salsa recipes that I prepare can last for a few weeks refrigerated. In the end, it’s freshly prepared salsa and best enjoyed within a few days.
To Poach or Not To Poach!
It is not absolutely necessary to poach the avocado. It’s not going to be horrible if you skip this step, lol! I saw this done a few years back and always wanted to try it. It gives the avocado a beautiful bright green color and I feel like it yields an extra creamy salsa.
Roasted Tomatillo Avocado Salsa
- 6-7 large tomatillo
- 4 serrano peppers
- ¼ section white onion
- 1-2 cloves of garlic
- 2 small Haas avocados
- Big handful of fresh cilantro
- ½-3/4 cup cold water
- Salt to taste
- Peel and wash the tomatillos. Wash the serrano peppers and remove the stems.
- On a preheated griddle or pan at medium heat, place the tomatillos, serranos and sliced onion on hot surface. This cooking method is called dry roasting. Continue cooking, turning as needed for 20 minutes or until you achieve some blackening and blistering of the ingredients.
- After 20 minutes, transfer dry roasted ingredients to blender jar. Remove skins and pits from avocados, add to blender with cilantro, garlic, ½ cup cold water and salt to taste. Blend on high until smooth. If it’s too thick, you could add a little more water. Taste for salt. Cover directly with plastic wrap and chill for a few hours or serve right away. Best if eaten 1-2 days.
- This salsa can also be prepared with all raw ingredients.