Make Ahead

Roasted Salsa Verde

February 19, 2013
3 Ratings
Photo by Bobbi Lin
  • Makes approximately 3 cups
Test Kitchen Notes

WHO: Butterandthyme is from the Bay Area but she feels most at home around a table with good food, good wine, and good company.
WHAT: A guacamole-salsa hybrid with a kick.
HOW: In a food processor, combine roasted peppers, tomatillos, garlic, and onions with cumin, lime juice, and salt. Once combined, add in some avocado and cilantro at the end. It's that easy.
WHY WE LOVE IT: Some of the best inventions are those that make us ponder, "Why didn't we think of that?" and this blend of tomatillos with roughly chopped avocados is exactly that—a salsa that's also a guacamole. But don't take our word for it—grab a bag of chips and dig in. —The Editors

What You'll Need
  • 1 1/2 pounds tomatillos, peeled (you may want to get a few extra, as you may find that a few are a little beat up under the skin) and halved
  • 4 large jalapeños, tops removed and sliced in half, roughly seeded
  • 4 large serrano chiles, tops removed and sliced in half, roughly seeded
  • 1 medium yellow onion, peeled and roughly chopped into eighths
  • 3 cloves garlic
  • 2 tablespoons good quality extra-virgin olive oil
  • 1 tablespoon ground cumin
  • Juice of 2 limes
  • 1/4 teaspoon sea salt (I prefer fine pink sea salt, but use whatever you like best), or to taste
  • 2 large, ripe Haas avocados, halved and pitted removed
  • 1 tightly packed cup cilantro, stems removed
  1. Preheat the oven to 500° F. Line a baking sheet with foil (shiny side up).
  2. Put the tomatillos, peppers, garlic, and onion on the baking sheet. Drizzle with olive oil. While wearing gloves (the peppers can be spicy-hot to the touch; also avoid touching eyes or face), lightly toss by hand to evenly coat.
  3. Place into oven for 15 to 20 minutes, checking every 5 minutes, or so, until the vegetables are caramelized and lightly charred.
  4. Remove from oven and let rest for 5 to 10 minutes.
  5. Using a large, sturdy silicone spatula, scrape all of the vegetables into the food processor, being sure to get as much juice from the baking sheet into the food processor as possible. This is the good stuff!
  6. Add cumin, lime juice, and salt. Pulse this mixture until just combined.
  7. Add in avocado and cilantro, then continue to pulse the mixture until you've reached your desired consistency. I personally like to leave the avocados a little chunky, but feel free to go smoother if you prefer.

See what other Food52ers are saying.

  • Erin Scearcy Larson
    Erin Scearcy Larson
  • AntoniaJames
  • Alexa Wolberg
    Alexa Wolberg
  • Amy

4 Reviews

Alexa W. March 22, 2022
i just made this, and i am literally eating it as we speak- turned out perfect!
Amy July 8, 2018
Sounds so good! Can I make this the night before serving? Or will the avocado start to brown fairly quickly?
Erin S. September 16, 2017
I've been looking for good ways to preserve salsa verde. Would you just PH test this and hot water bath?
AntoniaJames July 13, 2015
Congrats, butterandthyme. This looks so good! I could easily see dropping a bit of mid-summer, farmers' market sweet corn in this as well. ;o)