Creamy Roasted Tomatillo Avocado Salsa Recipe Is Restaurant Quality (8 Ingredients, 15 Minutes) Sauces/Condiments Mexican Recipes Snacks Low Sugar Recipes Gluten-free Low Sodium Recipes Vegetarian Vegetables

Green sauce is kind of addictive for many people. Who doesn't love a certain Mexican restaurant because they have amazing green sauce on the table with those tortilla chips? You can make a fresh, creamy roasted tomatillo and avocado vegetarian salsa at home in no time that tastes just as amazing!

A tomatillo, also known as a Mexican husk tomato, is more acidic and less sweet than regular tomatoes. The fruit is a member of the nightshade family and is a staple in Mexican cuisine. Not only will you need a few tomatillos for this green sauce recipe, but also a fat clove of garlic, a jalapeno, a ripe avocado, a lime for juicing and zesting and fresh cilantro. (Check out the health benefits of avocado and the health benefits of tomatillos.)

After charring the tomatillos, garlic and jalapeno in a skillet, they're pulsed in a food processor with the remaining ingredients. Season well with salt and pepper before serving this fresh, low-sodium avocado salsa at room temperature or cold with tortilla chips or fresh vegetables. You can also use the gluten-free salsa in recipes. I sauteed some shrimp in the salsa for a quick dinner. Delicious!

Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6

Ingredients

• olive oil
• 3 medium tomatillos, husked, washed and cut in half
• 1 large clove garlic, unpeeled
• 1 jalapeno, cut in half and seeds and ribs removed
• 1 ripe avocado, peeled, pitted and cut in half
• 2 teaspoons lime juice
• 1/4 teaspoon lime zest
• 1/4 cup fresh cilantro leaves

Here's how to make it: 

1. Line a heavy skillet, preferably a cast iron skillet, with aluminum foil. Drizzle with a little olive oil.
2. Put the tomatillos, jalapeno and unpeeled garlic into the skillet. (You could add some onion to this recipe. Char it like you did the other ingredients. If you want more heat, leave the seeds and ribs on the jalapeno.)
3. Over medium-high heat, cook until the bottom is blistered. Flip them over and continue to cook until blistered on the other side.
4. Put the charred tomatillos, jalapeno and garlic (remove the peel) into a food processor.
5. Process until combined.
6. Add the avocado, lime zest, lime juice and cilantro. Season with salt and pepper.
7. Blend until smooth. Taste and add more salt, pepper or lime juice, if needed.
8. Serve immediately or put into a container, cover the top with plastic wrap and refrigerate until ready to serve. (Put plastic wrap on the surface of any leftover salsa before storing it in the fridge in an airtight container. This will keep the avocado from discoloring.)

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