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. 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:
- 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?
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.
If making the salsa for serving alone, double the recipe.
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Nutrition InformationYield 6 Serving Size 1
Amount Per ServingCalories 153 Total Fat 10g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 8g Cholesterol 0mg Sodium 164mg Carbohydrates 16g Net Carbohydrates 0g Fiber 6g Sugar 8g Sugar Alcohols 0g Protein 2g