A Mexican green salsa made creamy by blending in avocado rather than cream or dairy. Broiling the tomatillos first is the key step — the char adds a faint bitterness that keeps the sauce from tasting flat. Use it with tacos, eggs, or as a dipping sauce; the avocado makes it thick enough to spoon.
This is the roasted, deeper-flavored version. For a quick raw-tomatillo take that's brighter and pourable (no cooking), see Salsa de Aguacate.
Ingredients
- 1.5 lbs green tomatoes
- Olive oil
- 1 bunch cilantro
- 3 jalapeños
- 2 cloves garlic
- 1 onion
- 1 avocado
- Juice of 1 lime
- 2 tsp fresh oregano (or dried)
- Cumin, salt, and black pepper to taste
Instructions
Roast
- Toss tomatoes with olive oil and spread on a baking sheet.
- Broil until blistered and slightly charred, about 8–10 minutes.
Blend
- Add roasted tomatoes and all remaining ingredients to a blender.
- Blend until smooth. Taste and adjust salt.
- Serve alongside tacos, grilled meats, or eggs.
Added Aug 27, 2026 · Updated Oct 26, 2026