Creamy Tomatillo Avocado Salsa Verde
User Reviews
5
Creamy Tomatillo Avocado Salsa Verde
Description
Creamy Tomatillo Avocado Salsa Verde combines the tartness of fresh tomatillos with the smoky depth of roasted poblano peppers, onion, and garlic. The vegetables are broiled with a sprinkling of cumin and coriander, which enhances their earthy flavors while adding a fragrant spice note. Once broiled and charred, they are blended with optional avocado and cilantro for creaminess and herbal brightness. The resulting salsa is smooth with a balance of tangy, smoky, and mildly spicy elements. This salsa can be used as a dip, sauce, or condiment to accompany Mexican dishes or grilled foods.
The roasting of vegetables until bubbly and slightly blackened creates a complexity in flavor and softens their texture for easier blending. Including avocado softens the acidity and adds a creamy mouthfeel, while salt is adjusted for personal taste. The recipe notes suggest rinsing the tomatillos to remove sticky residue and removing poblano skins for a smoother texture.
The salsa’s heat level can be moderated by adjusting how long the peppers are roasted or by removing their seeds, accommodating different spice preferences without sacrificing flavor.
Ingredients
- 1 pound tomatillo fresh, husked and washed
- 1 large poblano pepper halved and seeded
- ½ onion medium, thickly sliced
- 2 garlic cloves
- vegetable oil spray
- 1 teaspoon cumin
- ½ teaspoon Coriander
- cilantro optional, handful
- 1 large avocado pitted and peeled, optional
- ⅛ teaspoon salt or more to taste
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.
Notes
- Rinse tomatillos under warm water to remove any sticky residue before use.
- To easily remove poblano skins after roasting, trap the peppers in a covered bowl or plastic bag to steam, then peel off the skins.
- Remove seeds from poblanos to reduce spiciness if desired.
- Shorter roasting times for peppers yield a milder heat while preserving flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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