Roasted Tomatillo Salsa (w/ Avocado)

If you’re looking for the best roasted tomatillo salsa, you’ve come to the right place. This is a simple homemade salsa recipe I’ve been making for decades after first being introduced to it in Southern California.

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It mixes all the usual suspects with creamy avocado to balance the acidity and take it over the top. It’s great to go along side my restaurant style red salsa for parties or weeknight dinners.

This roasted tomatillo salsa is perfect for chips, tacos, all kinds of grilled meat and fish, or even with some eggs; this salsa is a game changer. In this blog, I’ll show you how to make roasted tomatillo salsa at home in under 30 minutes. 

What Are Tomatillos?

Tomatillos look like little green tomatoes wrapped in a papery husk, that’s a bit sticky; but they’ve got their own thing going on.

If you’re wondering what are tomatillos used for in salsa, they bring a bright, tangy flavor and firm texture that holds up well when they’re blended.

Raw tomatillos are tart and a little sharp, but when you roast them they gain a depth of flavor, becomes slightly sweeter, and a little bit smoky. Roasting tomatillos is the perfect touch for this homemade salsa.

FAQ About Tomatillo Salsa

1. Is tomatillo salsa the same as salsa verde? Yes, most salsa verde recipes use tomatillos as the base.
2. What does tomatillo salsa taste like? It’s tangy, zesty, and a little smoky when it’s roasted.
3. Is tomatillo salsa spicy? That depends on the peppers. I use serranos here, so it’s got a little kick.
4. Can I freeze tomatillo salsa with avocado? Not really, avocado doesn’t freeze well at all.
5. How long does homemade tomatillo salsa last? About 3–4 days in the fridge in an airtight container.

Why Roast Ingredients for Salsa?

Roasting takes your green salsa from good to “omg, I’m making this again.” Roasting vegetables  mellows out the sharpness and brings out their natural sweetness.

That little bit of char adds a smoky flavor that you just can’t get from raw ingredients. If you’re wondering how to make roasted tomatillo salsa taste even better, roasting is the answer.

Roasting softens the texture too, which helps everything blend up nice and smooth. Plus, it’s just so easy to toss them on a sheet pan or grill, and roast ‘em up.

How to Store Roasted Tomatillo Salsa

Once your roasted tomatillo salsa has cooled, transfer it into an airtight container or a mason jar with a tight-fitting lid. Glass works best, but plastic is fine if that’s what you’ve got.

How long does roasted tomatillo salsa last in the fridge? I find it stays pretty fresh for a couple days, but you can hold it for three or four days.

After that, the avocado can start to brown and the flavor just sort of fades. Give it a quick stir before serving, and serve it at room temperature for the best flavor.

How To Make Roasted Tomatillo Salsa

Serves: 12 | Prep Time: 5 mins | Cook Time: 20 mins

Ingredients
1 lb tomatillos, husked and halved
1 serrano chile, seeded
3 cloves garlic, peeled and crushed
½ medium yellow onion
¾ cup cilantro, w/ stems
¼ cup olive oil
1 medium avocado, peeled and quartered
2 tsp Kosher salt, or to taste
½ tsp ground cumin
1 tbsp fresh lime juice

Step 1: Preheat oven to 425°F. While oven is preheating, place the tomatillos, garlic, onion, and serrano pepper on a parchment paper lined baking sheet, evenly coat with olive oil and season with salt.

Step 2: Place the baking sheet in the oven on a middle rack, and allow the ingredients to roast for 20 minutes or until lightly browned. 

Step 3: Remove from the oven and place the ingredients into a food processor (being sure to use all the juices from the tomatillos. Add the avocado, salt, cumin, cilantro, and lime juice, pulse till texture becomes creamy. Taste for seasoning and add more salt to taste.