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Roasted Tomatillo & Avocado Salsa Verde

12/23/2013 18 Comments

 photo RoastedTomatilloampAvocadoSalsaVerde_zps6c8a922c.jpg
 

In our house Tomatillo’s are a staple in my husbands cooking.  If your are unfamiliar with a Tomatillo, it is actually from the gooseberry family.  My husband roasts them all the time for all different types of salsa, and today I’m sharing the Roasted Tomatillo & Avocado Salsa Verde my family loves.

Ingredients:

1.25 lb. Tomatillos, wrapper removed and rinsed
1 large White Onion, cut into quarters
2 Tb. minced Garlic
2 large Jalapenos
2 tsp. ground Cumin
2 tsp. Salt
1 large handful Cilantro
2 Avocados
2 Tb. Lime Juice
2 Tb. Vegetable Oil

Preheat your oven to 450 degrees.  On a baking tray place all your tomatillos, jalapenos, and onions. Drizzle with your oil and roast for 15 minutes.

Prep your avocados by removing the pits and set aside.  Once you remove the roasted items from the oven, remove the majority of the seeds and membrane from the jalapenos.  The seeds and membrane are the source of all the heat, so the spicier you want it the more you leave in it.

In a blender or food processor place half of your tomatillos, onions, jalapenos, and avocado.  Add half of the garlic, cumin, salt, and cilantro.  Pulse until it’s mostly smooth.  Pour into a separate bowl.  Add the remaining of those same ingredients into the food processor or blender and repeat the last step and add to the bowl.

Add your avocados with about 1 cup of the pureed mixture in the food processor and pulse until completely smooth.  Now add to your salsa mixture, also add in your lime juice and mix together well until it’s all combined.

This salsa verde has a shelf life of about a week in the refrigerator and can be frozen.  Besides dipping chips in this super tasty salsa, you can top your favorite Pork Street Tacos, or it can be used for a salad dressing on any taco salad.  Tomatillos can also be eaten raw, sliced with salt & pepper and splash of lime juice.

 photo RoastedTomatilloampAvocadoSalsaVerde1_zps39ed21fe.jpg
 
 photo RoastedTomatilloampAvocadoSalsaVerde3_zpsb8a1cde4.jpg

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Filed Under: recipes Tagged With: appetizers, avocado, mexican food, recipes, salsa, salsa verde, tomatillos

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Comments

  1. DEBBIE says

    08/16/2015 at 6:23 AM

    Do you cut your tomatillos before roasting?

    Reply
    • craftedsparrow says

      08/17/2015 at 8:01 PM

      Hi Debbie, no you do not cut them. If you do they will loose all the liquid inside while cooking. Some may burst slightly when roasting but that’s okay. 🙂

      Reply
  2. Brittney says

    11/13/2015 at 9:43 AM

    i am thinking about making this for teachers gifts and have a few questions:

    1. Does the avocado turn of not eaten immediately

    2. After made, could you hear the tomatillo salsa in the jar to seal it and it still taste good?

    3. Would it be just as good without the avocado?

    Reply
    • craftedsparrow says

      11/13/2015 at 10:20 AM

      Hi Brittney, Thanks for asking.

      1. The salsa stays green! I’ve kept it in my fridge for up to two weeks (if it lasts that long and it’s still good).
      2. I have frozen the salsa for over a month then pulled it out later and it’s fine, I haven’t ever sealed the jars. So I’m not quite sure. Honestly, it usually doesn’t last long enough to make it in the fridge even.
      3. No, it wouldn’t be just as good without the avocado. It’s what makes this salsa amazing! 😉

      Have a super week!

      Reply
    • craftedsparrow says

      11/13/2015 at 10:21 AM

      P.S. The teachers will love you if you make this! It’s a yearly request at my kids school from former teacher and their current ones since they’ve heard about it. It’s that good! I make it for all our neighbor gifts now too, no more cookies for me.

      Reply
  3. Terryn says

    11/18/2015 at 6:59 PM

    I’m not able to find the printable tag w/ the Tomatillo Salsa Verde name on it. Both red and green tags on your site say salsa! Little bummed as I’m giving the gift tomorrow and don’t have the correct tag 🙁
    You may want to check this out and add this tag since it looks really awesome w/ the correct name on it in the pic!

    Reply
    • craftedsparrow says

      11/19/2015 at 1:18 PM

      Hi Terryn, I’m sorry about that. Unfortunately, there actually aren’t any tags designed to say “Tomatillo Salsa Verde”, that was a personal tag I created for my own Salsa gifts that year. I created generic “Homemade Salsa” tags so it could go with any salsa recipe readers chose to use. If I have time to add another tag next week I will try and add a “Tomatillo” version. Thanks for understanding. Have a great week. 🙂

      Reply
  4. Megan says

    12/17/2015 at 7:47 AM

    Hi there! This is such a great idea for a gift, How many servings does this recipe make if you are using canning jars?

    Reply
    • craftedsparrow says

      12/19/2015 at 8:09 AM

      Hi Megan, if you are using standard size canning jars it will make 2 jars with a little left over probably. I usually eat the leftover portion while I’m working 🙂 Let me know what you think of the salsa when you make it, I think your going to love it. I’m actually making another batch today for neighbor gifts! Merry Christmas.

      Reply
  5. Kerrianne says

    12/22/2015 at 6:41 PM

    Hi Rebecca! Just whipped up a batch for Christmas gifts and it is WONDERFUL I love the addition of avocados. Thanks for sharing a fabulous recipe.

    Reply
    • craftedsparrow says

      12/24/2015 at 7:29 AM

      Thanks Kerrianne! I’m so glad you liked it, I just finished making another batch myself…my neighbors and teachers love it! Merry Christmas!

      Reply
  6. Lorraine says

    02/26/2016 at 5:55 PM

    I’m a little confused you say to purée the avocados with the tomatillos then at the end you say to add the avocados with a cup of the purée mix. Do I add more s avocados or do I not purée them till the end?

    Reply
    • craftedsparrow says

      02/29/2016 at 8:47 AM

      Hi Lorraine, sorry for the confusion. I typically blend half the avocados with half of the tomatillos and onions mixture at a time so my food processor doesn’t overflow. Plus I love this salsa super smooth so this helps to split the ingredient into two batches for me. If your food processor / blender can handle all the ingredients at once you can do it all together. You will only need two avocados for this recipe. Hope that helps. Enjoy!

      Reply
  7. Mati says

    12/12/2017 at 7:49 PM

    Hi Rebecca. This sounds delicious. I’m planning on making this salsa for Christmas gifts for my neighbors. Here’s my question- how much does this make? I think my mason jars hold 16oz, so I was wondering how many jars could I fill with yummy salsa.

    Reply
    • craftedsparrow says

      12/18/2017 at 4:42 PM

      Hi Mati, that’s a great question. You know what I’ve never actually paid attention to how many jars I can fill, that’s terrible I know. I think if I remember correctly I can usually get about 3-4 jars filled with this recipe.

      Reply

Trackbacks

  1. 10 Tomato Free Salsa Recipes | That RecipeThat Recipe says:
    04/29/2014 at 9:51 AM

    […] Salsa Verde from The Crafted Sparrow – Tomatillos are not underripe tomatoes, though both plants are in the nightshade family. They are roasted with the jalapenos then combined with some avocado for this zesty green salsa. […]

    Reply
  2. Check It Out | says:
    09/11/2015 at 6:03 AM

    […] Roasted Tomatillo and Avocado Salsa Verde via The Crafted Sparrow […]

    Reply
  3. Bean & Chorizo Taquitos | EverythingAboutDesign.com says:
    08/14/2016 at 10:17 PM

    […] house, they are so easy to prepare and delicious! Be sure to pair these taquitos with my popular Roasted Tomatillo & Avocado Salsa Verde, they are a perfect combination. There are so many recipe ideas that these Herdez Instant Refried […]

    Reply

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