Smoky Roasted Salsa Verde with Avocado
Charred tomatillo salsa with roasted peppers, fresh jalapeño bite, and creamy avocado folded in at the end.
- tomatillos, husked and rinsed1½ lbs
- jalapeño, for roasting1
- jalapeño, raw, minced1
- poblano, whole, for roasting1
- white onion, half cut into wedges for roasting, half diced raw½
- garlic cloves, unpeeled4
- ripe avocado, diced1
- cilantro, chopped, divided in half1 large handful
- lime juice, divided — 1 tbsp per use2 tbsp
- white vinegar1 tsp
- olive oil1 tbsp
- neutral oil, for the pan or grill if needed(optional)1 tsp
- kosher salt1 tsp
- black pepper¼ tsp
- 1
Place tomatillos, 1 jalapeño (for roasting), poblano, onion wedges, and unpeeled garlic cloves on a hot grill or in a dry cast iron skillet over high heat. Char, turning occasionally, until blistered and darkened on all sides, about 8–12 minutes.
high - 2
Transfer the charred jalapeño and poblano to a covered bowl. Let them steam for 10 minutes, then peel off the skins. Peel the garlic cloves.
- 3
Add the roasted tomatillos, peeled roasted jalapeño, peeled poblano, roasted onion wedges, peeled garlic, half the cilantro, kosher salt, black pepper, 1 tbsp lime juice, and white vinegar to a blender. Pulse until chunky — do not over-blend.
- 4
Transfer blended salsa to a bowl. Fold in the diced raw onion, minced raw jalapeño, remaining cilantro, remaining 1 tbsp lime juice, and olive oil.
- 5
Gently fold in the diced avocado last, being careful not to mash it. Let the salsa rest at room temperature for 20 minutes before serving to allow flavors to meld.
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