This Spicy Green Sauce is made with roasted tomatillos, avocado and just a few other ingredients. Combine them all in the blender for a simple, flavorful sauce that’s good on everything from chicken to vegetables!
It’s SO easy to make and adds a delicious spice and flavor to anything you put it on. Plus it keeps well in the fridge so you can make a batch over the weekend and use it all week long.
Spicy Green Sauce
This sauce came about a few weeks ago when I bought some tomatillos to make homemade salsa verde…and then realized I didn’t have any cilantro for that. So I threw in an avocado instead, along with some onions, garlic and a serrano pepper and boom! This sauce was born.
This recipe is very forgiving. Exact measurements aren’t required. You could also add a splash of lime juice if you wanted. I love this for breakfast on scrambled eggs, for lunch on bowls full of roasted veggies and for dinner over things like chicken, meatballs and more!
You could even use it to make things like enchiladas or tuna salad.
Here’s how you make it:
Spicy Green Sauce
This Spicy Green Sauce is made with roasted tomatillos, avocado and just a few other ingredients. Combine them all in the blender for a simple, flavorful sauce that's good on everything from chicken to vegetables!
- 1 pound tomatillos
- 1 avocado (small to medium size)
- 1 small onion (about 2/3 cup roughly chopped)
- 3 cloves garlic, roughly chopped
- 1 serrano pepper
Line a baking sheet with foil. Peel the papery skin off the tomatillos and cut into quarters.
Roast at 400 degrees F for 20 minutes.
Let cool for about 10 minutes.
Pour roasted tomatillos (and the liquid on the pan) into a blender.
Add onion, garlic, avocado and pepper.
Blend until well mixed. Makes about 2 cups
Store in the fridge for up to a week.
So easy right? If you’ve never bought tomatillos, I get them at my regular grocery store in the same aisle as the bell peppers, jalapenos, serrano peppers etc.
Try this Spicy Green Sauce, made with roasted tomatillos and avocado, on everything from chicken to roasted vegetables!Click To Tweet