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Roasting tomatillos and peppers develops a smokey depth to this fresh and creamy salsa. Choose your heat level by your chile pepper choice. Perfect for tacos, mulitas and corn chips.
Have you made fresh salsa yet?
If not, why?
Fresh salsa is super easy to make. It can be as simple as chopping a few ingredients like tomatoes, onions, cilantro and sprinkle on some salt and lime juice.
You can also roast some of your ingredients to level up your magic sauce.
Want a creamy salsa? Add avocado and whip up in a blender.
Todays salsa has a little of everything. Simple ingredients, some roasted in the oven. Fresh citrus gives some zing, salt balances the flavors and avocados give it creaminess. Make this roasted tomatillo and avocado sauce and enjoy all week.
Use on the usual entrees but also consider enjoying this vegan magic sauce on your eggs or as a dip for veggies. Add some to your sandwich or your wraps.
Are you an all-around salsa lover? Be sure to check out my sweet and spicy Apricot Salsa or a hot but addictive Dona Salsa inspired by Taco Deli’s crack salsa made from roasting jalapeños.
Seriously, this is easy peasy, especially for new home cooks. Build your confidence. Make this, and you may never go back to jarred salsa again. Just kidding. Jarred salsa is convenient. I know I know.
Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)
Roasted Tomatillo and Avocado Sauce
Roasting tomatillos and peppers develops a smokey depth to this fresh and creamy salsa. Choose your heat level by your chile pepper choice. Perfect for tacos, mulitas and corn chips.
Ingredients
- 3-5 tomatillos, peeled
- 2 chili peppers, stems removed and seeded
- 1 avocado, peeled and pitted
- 1 bunch of cilantro
- 2 cloves of garlic, peeled
- 5 scallions, chopped
- juice of 2 limes
- 1 tsp salt
- water as needed
Instructions
1. Place tomatillos and chili peppers on a rimmed baking sheet or baking pan. Roast under broiler in oven or in a skillet on the stovetop. Cook until charred.
2. Place tomatillos and chilis in a blender or food processor. Add the remaining ingredients. Process until you reach the consistency desired. For a thinner sauce, use more water.
Notes
- For hotter sauce use hot peppers like serranos, thai peppers, habaneros etc. For medium heat use banana peppers or jalapenos. You can also use a single, small Anaheim pepper.
- You can roast veggies using many different methods. You can place under a broiler, about four inches. Also you can BBQ them, roast in a hot skillet such as a cast iron skillet. For large veggies, I have even put them right on both an electric and gas burner. The idea is to char the outside for a smokey flavor.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 31Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 127mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g