Charred Jalapeño and Avocado Salsa Verde
A zesty salsa verde featuring charred jalapeños and creamy avocado, perfect for dipping or topping grilled meats. This mexican-inspired quick meals ready in about 25 minutes blends medium jalapeño peppers, medium, husked and rinsed tomatillos, medium, peeled and pitted ripe avocado into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 60 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium jalapeño peppers
- 6 medium, husked and rinsed tomatillos
- 1 medium, peeled and pitted ripe avocado
- 1/2 cup packed leaves fresh cilantro
- 1/4 cup diced white onion
- 2 peeled garlic cloves
- 3 tbsp fresh lime juice
- 1 tsp salt
- 1/4 cup (adjust as needed) water
Instructions
- Step 1: Char 4 medium jalapeño peppers and 6 medium tomatillos on a hot dry skillet or grill over medium-high heat, turning occasionally, until blackened and softened, about 8-10 minutes.
- Step 2: Transfer the charred jalapeños and tomatillos to a blender. Add 1 medium peeled and pitted avocado, 1/2 cup packed fresh cilantro leaves, 1/4 cup diced white onion, 2 peeled garlic cloves, and 3 tbsp fresh lime juice.
- Step 3: Blend all ingredients, adding 1/4 cup water gradually until the salsa reaches a smooth, pourable consistency. Season with 1 tsp salt and blend briefly to combine.
- Step 4: Taste and adjust seasoning or lime juice as desired. Transfer to a bowl and refrigerate for 30 minutes to allow flavors to meld before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Jalapeño and Avocado Salsa Verde take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Charred Jalapeño and Avocado Salsa Verde?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Charred Jalapeño and Avocado Salsa Verde?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Jalapeño and Avocado Salsa Verde for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charred Jalapeño and Avocado Salsa Verde?
Mexican quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
