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A Very Verde Roasted Tomatillo and Avocado Salsa (Our Favorite Salsa Verde Recipe)

salsa verde in a bowl with cilantro leaves on top

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The window awning at Taco Los Altos in San Francisco’s Bernal Heights neighborhood boasts a blunt claim of “The Best Mexican Food.” Since there are no contextual clues (like “in the universe” or “on this block” or “cooked by stamp collectors”) I can’t confirm or deny the awning’s truthfulness.

But I can tell you that the food there is absolutely delicious. You have to try the grilled veggie tacos, with their scrumptiously flavorful mix of caramelized onions, peppers, carrots, zucchini, mushrooms, and more. You also have to try any dish that comes with their signature avocado salsa—part salsa verde and part guacamole, with plenty of lime and cilantro.

The last time I was at Taco Los Altos, a friend who has worked for years in the food industry as both a cook and food rep pointed out how easy it would be to come up with our own TLA-style avocado salsa verde recipe.

She rattled off the list of ingredients like the pro that she is, followed by some simple instructions for preparation. This is not the restaurant’s recipe, but it is a good enough approximation to keep me happy between visits.

It’s incredibly easy to make—plus, it’s a great way to get your cilantro fix without the tediousness of leaf-picking. Always a bonus for the Lazy.

salsa verde

Tomatillo and Avocado Salsa Verde

Robin Donovan
Made with tomatillos, avocado, lime, and cilantro, this green salsa is part salsa verde and part guacamole.
4.34 from 6 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sauce Recipes
Cuisine Mexican
Calories 30 kcal


  • 1 pound tomatillos papery husks removed
  • olive or vegetable oil spray
  • ½ large ripe avocado
  • ½ cup tightly packed cilantro, leaves and stems
  • ¼ cup chopped onion
  • 1 – 3 medium jalapeno peppers seeded and chopped
  • 2 tablespoons lime juice about 1 lime
  • ½ teaspoon kosher salt


  • Preheat oven to 400°F.
  • Slice tomatillos in half along their equators. Place cut-side down on a baking sheet and spray or drizzle with olive or vegetable oil.
  • Bake in preheated oven until soft—15 to 20 minutes, depending on the size of your tomatillos.
  • In a blender or food processor, purée tomatillos, avocado, cilantro, onion, peppers, lime juice, and salt. (Start with a single jalapeno pepper and add more to taste if needed.)
  • Refrigerate until cool—if you can wait!


Serving: 1Calories: 30kcalCarbohydrates: 3gFat: 2gPolyunsaturated Fat: 2gSodium: 69mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!
By on June 5th, 2012


Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 50 cookbooks, including Ramen for Beginners5 Ingredient Cooking for TwoSushi at HomeThe Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and others. → More about Robin

5 thoughts on “A Very Verde Roasted Tomatillo and Avocado Salsa (Our Favorite Salsa Verde Recipe)”

  1. Loved this salsa and made the following prep changes. Put 1/4 oil in medium bowl, add halved tomatillos and mix before putting in oven. Combine all ingredients in bowl and use immersion blender to mix, and let it set in refrigerator over night. Flavor is much enhanced.


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