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Creamy Tomatillo Avocado Sauce

  • Author: Brand New Vegan
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 3 cups 1x
  • Category: Sauce, Dip
  • Method: Blender
  • Cuisine: Vegan, Mexican


This creamy tomatillo avocado sauce is SO easy to make. I used it on some smashed potatoes today and it was aMAZing! So fresh, so clean, and SO tasty!


  • 10 tomatillos
  • 1/2 yellow onion
  • 2 cloves garlic
  • 2 jalapeno peppers
  • 1 poblano pepper
  • 1 avocado
  • 1 Tbs lime juice (1/2 lime)
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • 1/4 cup cilantro


  1. Cover a baking tray with aluminum foil and a sheet of parchment paper  (makes clean up a lot easier)
  2. Remove husks from tomatillos and rinse well.  Cut the tomatillos in half and place them on the baking sheet, cut side down
  3. Place onion and garlic on the baking sheet as well – it’s ok to leave the skins on
  4. Remove stem and seeds from jalapenos and poblano and cut in half lengthwise, then place them on the baking sheet – also cut side down
  5. Place the baking sheet under a broiler and roast the vegetables until the tomatillos begin to soften and the peppers begin to blister – about 10-15 minutes.  Watch carefully to not burn them!
  6. After roasting, place the poblanos into a baggie or paper sack to steam for 5-10 minutes.  This makes removing the skins a whole lot easier.
  7. Please be sure and wash your hands after handling peppers!
  8. Remove as much of the outer poblano skin as possible and add the peppers to your blender.
  9. Add tomatillos, peeled garlic, peeled onion, and jalapenos to the blender and puree until smooth.
  10. Cut avocado in half and spoon the avocado flesh into the blender along with the cilantro, lime juice, and spices.  Puree again until smooth.
  11. Adjust seasoning if needed and serve with your favorite dish.

Keywords: tomatillo avocado sauce