Roasted Tomatillo-Poblano-Avocado Salsa Recipe

Name: Roasted Tomatillo-Poblano-Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound tomatillos, husked and quartered; 2 poblano or Anaheim chiles, stemmed and quartered (cut in half lengthwise, pull out seeds and membranes, then cut halves in half crosswise); 1 to 2 jalapeno or serrano chiles (to taste), stemmed and seeded if desired; 1 medium white or yellow onion, peeled and quartered; 2 garlic cloves, peeled; 2 tablespoons extra virgin olive oil; Salt to taste; 1/2 cup chopped cilantro; 1 teaspoon ground toasted cumin; 1 large ripe avocado, halved and pitted; Juice of 2 limes

Servings: persons

1/2 pound tomatillos, husked and quartered
2 poblano or Anaheim chiles, stemmed and quartered (cut in half lengthwise, pull out seeds and membranes, then cut halves in half crosswise)
1 to 2 jalapeno or serrano chiles (to taste), stemmed and seeded if desired
1 medium white or yellow onion, peeled and quartered
2 garlic cloves, peeled
2 tablespoons extra virgin olive oil
Salt to taste
1/2 cup chopped cilantro
1 teaspoon ground toasted cumin
1 large ripe avocado, halved and pitted
Juice of 2 limes

1
Preheat oven to 425 degrees.
2
Line a sheet pan with parchment.
3
Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil.
4
Add salt to taste and toss together with your hands.
5
Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened.
6
Remove from heat.
7
Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade.
8
Pulse until well blended but not pureed.
9
Add cilantro, cumin, avocado and lime juice and pulse until blended.
10
Taste and adjust salt.
11
Serve at once or store in a well-sealed container in the refrigerator.
12
Stir well before serving.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound tomatillos, husked and quartered, 2 poblano or Anaheim chiles, stemmed and quartered (cut in half lengthwise, pull out seeds and membranes, then cut halves in half crosswise), 1 to 2 jalapeno or serrano chiles (to taste), stemmed and seeded if desired, 1 medium white or yellow onion, peeled and quartered, and more.

Yes, Roasted Tomatillo-Poblano-Avocado Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Tomatillo-Poblano-Avocado Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions