JUL
27
Roasted Salsa Verde and Roasted Tomatillo Guacamole Recipe
I grew up in Houston for most of my childhood, so naturally Tex-Mex food and I go way back. Those dishes are some of my favorite flavors in the world. Eating Tex-Mex always brings back memories of lots of fun, family meals growing up. Fresh Guacamole. Salsa Verde. Chicken Enchiladas. Cilantro. Lime. Fajitas. I could go on.
Last summer in effort to make more Salsa Verde at home, I planted a few Tomatillo plants. With our crazy spring winds, and an early hot summer my garden didn’t do so well. In the end, the tomatillos were overshadowed by the gigantic tomato vines. Finally some pea sized tomatillos began to form just in time for fall. Needless to say, they didn’t make it.
Tomatillos look like little green tomatoes with a papery husks on the outside, but they’re actually related to gooseberries. When purchasing tomatillos, look for firm fruits with tight skins. They should not feel shriveled or soft.
One of these days I’ll give growing my own Tomatillos a try. For now I’ll enjoy this Roasted Salsa Verde Guacamole recipe. I decided to combine two of my favorite things. Guacamole and Salsa Verde. For a richer flavor in the salsa verde recipe I decided to roast the tomatillos and poblano that went into the salsa verde. I loved this guacamole experiment and knew I had to write it down and share it because it was a keeper.
Guacamole has always been a favorite snack food of mine. Avocados are nutrient rich and contain the healthy kind of fats. I look for whole grain chips to serve with guacamole or use bell pepper strips to dip.
For added bulk and protein in the guacamole, I like to stir in whole, washed and drained black beans. Perfect for when you’re just a little hungry but don’t really want a meal.
Serve Salsa Verde or Roasted Tomatillo Guacamole with:
- Black Bean Mexican Pizza
- Chicken, Black Bean, and Spinach Enchiladas
- Crock Pot Mexican Chicken
- Cumin-Lime Pork and Pineapple Quesasdillas
- Portabella Mushroom Fajitas
- Shredded Pork Tacos
- Soft Tacos With Chicken and Tomato-Corn Salsa
What are your favorite Tex-Mex or Mexican Foods?
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Roasted Salsa Verde and Roasted Tomatillo Guacamole
If making the salsa for serving alone, double the recipe.
Ingredients:
For the Roasted Salsa Verde:
4 medium sized tomatillos, husks removed, washed and halved
1 - 2 poblano peppers
1 jalapeno, seeds removed for milder flavor
1 handful cilantro, about 1/3 - 1/2 cup packed leaves
juice of half a large lime
1/4 teaspoon ground cumin
salt and pepper, to tasteFor the Tomatillo Guacamole:
2 large avocados
1 recipe Roasted Salsa Verde
1/4 cup diced purple onion
1 roma tomato, deseeded and diced
salt and pepper, to tasteDirections:
For the Roasted Salsa Verde
Preheat oven to 425 degrees F. (Toaster ovens work great in the summer) Remove the skins from the tomatillo. Discard. Wash the tomatillo to remove the sticky residue. Cut in half. Place cut side down on a baking sheet. Drizzle with a small amount of olive oil. Roast at 425 degrees F until tomatillos are soft and slightly blistered.Roast the poblano pepper. You can roast it with the tomatillos, or use this method - Kitchen Tip: How to Roast Peppers.
In a blender or food processor, puree the tomatillos, poblano pepper, jalapeno (remove the seeds for milder taste), cilantro, lime, cumin, salt and pepper. Blend till smooth. Serve with chips for Roasted Salsa Verde, or proceed to make guacamole.
For the Roasted Tomatillo Guacamole
Mash the avocados. Stir in the diced onion, tomato, 1 batch of salsa verde, and season to taste with salt and pepper. Serve.



Hello! I'm Katie Goodman, author of GoodLife Eats Etc. where I share what I find in my life. A mix of great recipes, family memories, adventures, good reads, and anything else that I love is what you will discover here.



Katie, This looks amazing! I adore guacamole and love to make it as much as I love to eat it. I love how you added depth of flavor by roasting the poblano pepper and tomatillos. I’m going to print this recipe and give it a try. And whenever you want to come to Houston, remember you have a place to stay. We’ll go out for Tex-Mex together for sure! {hugs}
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Katie, this looks so good. You know Tex-mex and me are best pals too. My mom recently started putting orange juice in her guacamole. Keeps it from going brown, and adds a tiny bit of unexpected flavor that makes you go ‘what IS that?!’
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This guacamole looks and sounds incredibly tasty. We are guac eating fools around here, so I’ll to give your spin a try very soon!
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My tomatillo plants are going crazy in the garden right now. Your recipes look like a great way to use them! I never thought to put tomatillos into guacamole, but I will now. Thanks!
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Katie replied: — July 27th, 2011 @ 10:16 AM
Lucky you! This recipe for Chicken, Black Bean, and Spinach Enchiladas is another great use of tomatillos. I want to try again next year in the garden.
I ADORE guacamole! This looks like such a wonderful recipe!
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I didn’t realize tomatillos were so much harder to grow than regular old tomatoes! Then again, I DO like a challenge…
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Mmmmm! Looks delicious Katie! I’ll definitely have to try out this one!
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Lovely use of tomatillos! I’d easily eat the whole batch.
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Although I LOVE tomatoes, I’ve never had a tomatillo. Must bookmark this recipe for my next guac craving. Which is usually weekly.
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I’ve always loved the mild flavor of tomatillos, so good!
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How refreshing and healthy this guacamole look! Lovely color.
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Looks great. I LOVE guacamole!
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Yum! Guacamole is one of my favorite foods… This looks amazing!
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Lucky for me (with our terribly cold and wet summer thus far) we’ve actually got little nubbins on our tomatillo plants already and lots of em. I know what I will be making first!
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This looks fabulous! I am making this very soon. Hope you’re doing well!
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Made the roasted salsa verde last night. My first try at a green salsa and it was amazingly good. Thanks for the recipe!
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I would love to try tomatillos but we just don’t get them over here. It looks gorgeous though.
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