Avocado Salsa Verde

Preparation info

  • Difficulty


  • Makes about

    4 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This pureed guacamole-like dip is best when served with chicharrónes or tortilla chips, or even slathered on tacos and BLTs.


  • 8 ounces (225 g) tomatillos (6 to 8), husks removed, scrubbed, and quartered
  • 1 small white onion, coarsely chopped
  • 2 garlic cloves, smashed
  • 1 jalapeño, chopped
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 2 ripe Hass avocados, peeled, pitted, and chopped
  • 1 cup (40 g) chopped cilantro leaves
  • Juice of 2 or 3 limes
  • Pinch of ground cumin (optional)


Preheat the oven to 400°F (205°C). In a large bowl, toss the tomatillos, onion, garlic, and jalapeño in the oil and season with salt and pepper. Transfer to a baking sheet in a single layer and cook, stirring once, until slightly charred and softened, about 25 minutes. Let cool for 10 minutes.

Scrape the tomatillo mixture into a food processor. Add the avocados, cilantro, lime juice, and cumin (if using), and process until smooth. Season with salt and pepper to taste, pulse a few more times, and transfer to a bowl. The salsa verde can be made up to 8 hours in advance and stored, tightly covered in the refrigerator, for up to 2 days. Bring to room temperature before serving.