Roasted Salsa Verde and Roasted Tomatillo Guacamole Recipe

Appetizers and Snacks, Mexican | 18 comments

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.

roasted tomatillo salsa verde guacamole

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. If you’ve never made fire roasted peppers at home before, it really isn’t difficult if you have a gas stove or gas grill. Just check out these tips for how to fire roast peppers. 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:

What are your favorite Tex-Mex or Mexican Foods?

Roasted Salsa Verde and Roasted Tomatillo Guacamole

If making the salsa for serving alone, double the recipe.

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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 taste

For 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 taste


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.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Flavia - July 27, 2011 @ 8:27 am

    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}


  • 2
    Amber | Bluebonnets & Brownies - July 27, 2011 @ 8:43 am

    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?!’


  • 3
    Jamie | My Baking Addiction - July 27, 2011 @ 9:04 am

    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!


  • 4
    Toni - July 27, 2011 @ 9:15 am

    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!


  • 5
    Blog is the New Black - July 27, 2011 @ 9:56 am

    I ADORE guacamole! This looks like such a wonderful recipe!


  • 6
    Casey@Good. Food. Stories. - July 27, 2011 @ 1:38 pm

    I didn’t realize tomatillos were so much harder to grow than regular old tomatoes! Then again, I DO like a challenge…


  • 7
    Julie@TheOldRedHen - July 27, 2011 @ 3:01 pm

    Mmmmm! Looks delicious Katie! I’ll definitely have to try out this one!


  • 8
    Tracy - July 27, 2011 @ 3:06 pm

    Lovely use of tomatillos! I’d easily eat the whole batch. :-)


  • 9
    Brooke (Baking with Basil) - July 27, 2011 @ 3:26 pm

    Although I LOVE tomatoes, I’ve never had a tomatillo. Must bookmark this recipe for my next guac craving. Which is usually weekly.


  • 10
    Sylvie @ Gourmande in the Kitchen - July 27, 2011 @ 9:01 pm

    I’ve always loved the mild flavor of tomatillos, so good!


  • 11
    Sanjeeta kk - July 27, 2011 @ 11:03 pm

    How refreshing and healthy this guacamole look! Lovely color.


  • 12
    Cindy B. - July 28, 2011 @ 5:49 am

    Looks great. I LOVE guacamole!


  • 13
    Jen @ My Kitchen Addiction - July 28, 2011 @ 2:25 pm

    Yum! Guacamole is one of my favorite foods… This looks amazing!


  • 14
    Elizabeth - July 28, 2011 @ 2:31 pm

    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!


  • 15
    Alison @ Ingredients Inc. - July 29, 2011 @ 11:57 am

    This looks fabulous! I am making this very soon. Hope you’re doing well!


  • 16
    medinalakegirl - April 02, 2012 @ 6:07 am

    Made the roasted salsa verde last night. My first try at a green salsa and it was amazingly good. Thanks for the recipe!


  • 17
    Jogalog - January 31, 2013 @ 8:02 am

    I would love to try tomatillos but we just don’t get them over here. It looks gorgeous though.


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