Creamy Tomatillo Avocado Salsa Verde

Name: Creamy Tomatillo Avocado Salsa Verde
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 servings
Ingredients: 1 pound of fresh tomatillos, husked and washed; 1 large poblano, halved and seeded; ½ of a medium onion, thickly sliced; 2 garlic cloves; vegetable oil spray; 1 teaspoon of cumin; ½ teaspoon of Coriander; A handful of cilantro (optional); 1 large avocado, pitted and peeled (optional); ⅛ teaspoon of salt, or more to taste

User Reviews

5.0

117 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
13 mins
Servings
4 servings
Calories
134 kcal
Course
Side Dish
Cuisine
American

Creamy Tomatillo Avocado Salsa Verde

Christopher Rios

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This creamy tomatillo avocado salsa verde is a great addition to your Taco night menu! It instantly elevates your all-time fave snacks or appetizers with its delightful spiciness, smokiness, and creaminess.

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Ingredients

Servings

1 pound of fresh tomatillos, husked and washed
1 large poblano, halved and seeded
½ of a medium onion, thickly sliced
2 garlic cloves
vegetable oil spray
1 teaspoon of cumin
½ teaspoon of Coriander
A handful of cilantro (optional)
1 large avocado, pitted and peeled (optional)
⅛ teaspoon of salt, or more to taste

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Instructions

Turn on the broiler. Place all the tomatillos, poblano, onion, and garlic on a lined baking sheet. Spray with oil and then sprinkle the cumin and coriander on the veggies.
Place the sheet in the broiler and broil (about 6 inches from the fire) for about 4 to 5 minutes, or until it starts bubbling.
Take the sheet out of the oven, flip all of the ingredients, and broil for another 4 minutes or until the ingredients look nicely charred.
Combine all the broiled ingredients into a food processor or blender with the cilantro and avocado and blend until smooth.

Equipments used:

Notes

On tomatillos, there is a sticky residue. Before slicing and adding them to the salsa, make sure to rinse them under warm water to remove any residue.
Remove the skins from the roasted poblano before combining them with the rest of the ingredients. Use a covered bowl or plastic bag to trap the steam. The skins should now be easy to remove.
If you’re not a fan of spicy food, roasting the peppers or poblano less gives you spiciness while maintaining their bite. Also, removing the seeds of the peppers would lessen the heat it brings to the dish.

Nutrition Information

Show Details

Calories 134kcal (7%) Carbohydrates 15g (5%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 80mg (3%) Potassium 654mg (19%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 361IU (7%) Vitamin C 53mg (59%) Calcium 29mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 134 kcal

% Daily Value*

Calories	134kcal	7%
Carbohydrates	15g	5%
Protein	3g	6%
Fat	9g	14%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Sodium	80mg	3%
Potassium	654mg	14%
Fiber	7g	28%
Sugar	6g	12%
Vitamin A	361IU	7%
Vitamin C	53mg	59%
Calcium	29mg	3%
Iron	2mg	11%