Broiled Tomatillo Avocado Salsa Recipe – Easy Coconut Dill Dip

Last Updated on 2 months by Neha Deshmukh

Broiled Tomatillo Avocado Salsa Recipe – Easy Coconut Dill Dip

Hey everyone! I’m so excited to share this vibrant, flavorful salsa recipe with you. It’s a little different from your typical tomato-based salsa – we’re using tomatillos, and adding a creamy avocado base with a hint of coconut and dill. Trust me, it’s a game changer! I first made this when I was craving something fresh and a little unexpected, and it’s been a hit ever since. It’s perfect with tortilla chips, but honestly? It’s amazing with Indian papads too. Let’s get cooking!

Why You’ll Love This Recipe

This tomatillo avocado salsa is seriously addictive. It’s quick to make – ready in under 20 minutes! – and packed with flavor. The broiling process really brings out the sweetness of the tomatillos, and the avocado adds a lovely creaminess. Plus, the coconut milk and dill give it a unique twist that you won’t find in your average salsa. It’s a fantastic dip, topping, or side dish.

Ingredients

Here’s what you’ll need to whip up this delicious salsa:

• 10 tomatillos
• 4 garlic cloves
• 1 small onion
• 1 jalapeno
• 1 avocado
• 2 teaspoons dried dill
• ?? teaspoon black pepper (start with 1/4 tsp and adjust to taste)
• 1?? teaspoon salt (start with 1/2 tsp and adjust to taste)
• 1 teaspoon apple cider vinegar
• 1/3 cup coconut milk

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

Tomatillos: Selecting and Preparing

Tomatillos look like little green tomatoes with a papery husk. When buying, choose firm, bright green tomatillos. They should feel heavy for their size. Peel off the husk before using – it’s a little sticky, but totally worth it!

Jalapeno: Heat Level & Handling

Jalapenos can vary in heat. If you’re sensitive to spice, remove the seeds and membranes before using. Always wash your hands thoroughly after handling jalapenos, and avoid touching your eyes!

Coconut Milk: Full-Fat vs. Light

I recommend using full-fat coconut milk for the richest, creamiest salsa. However, light coconut milk will work in a pinch. Just know that the flavor and texture won’t be quite as luxurious. About 80ml of coconut milk is what you’re looking for.

Dried Dill: Flavor Profile & Fresh Dill Substitution

Dried dill has a lovely, slightly tangy flavor. If you prefer, you can substitute 2 tablespoons of chopped fresh dill. Fresh dill is a bit milder, so you might want to add a little extra.

Apple Cider Vinegar: The Tangy Element

Apple cider vinegar adds a lovely tanginess that balances the richness of the avocado and coconut milk.

Step-By-Step Instructions

Alright, let’s make some salsa!

1. Broil the Veggies: Preheat your broiler. Arrange the tomatillos, garlic cloves, onion, and jalapeno on a baking sheet. Broil for 5 minutes, then flip everything over and broil for another 5 minutes, until they’re nicely charred. Don’t be afraid of the char – that’s where the flavor is!
2. Blend it Up: Transfer the roasted vegetables (and all those lovely juices from the baking sheet!) to a blender. Add the avocado, dill, black pepper, salt, apple cider vinegar, and coconut milk.
3. Blend Until Smooth: Blend everything until it’s beautifully smooth and creamy.
4. Taste and Adjust: Give it a taste! Add more salt, pepper, or apple cider vinegar if needed. Everyone’s palate is different, so adjust to your liking.

Expert Tips

Here are a few things I’ve learned over the years to make this salsa even better:

Roasting Vegetables for Maximum Flavor

Don’t skip the broiling step! Roasting the vegetables really intensifies their flavor. Keep a close eye on them though, as they can burn quickly.

Achieving the Perfect Salsa Consistency

If your salsa is too thick, add a tablespoon or two of water or more coconut milk until you reach your desired consistency.

Balancing Heat and Acidity

The jalapeno provides the heat, and the apple cider vinegar provides the acidity. Adjust these ingredients to create the perfect balance for your taste.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is already vegan! Just double-check your coconut milk to ensure it doesn’t contain any hidden animal products.

Spice Level Adjustment (Mild to Hot)

• Mild: Remove the seeds and membranes from the jalapeno, or use a milder chili pepper like a poblano.
• Hot: Leave the seeds and membranes in the jalapeno, or add a pinch of cayenne pepper. My friend Priya loves to add a tiny bit of ghost pepper powder for a real kick!

Festival Adaptation: Pairing with Indian Snacks

This salsa is incredible with Indian snacks! Think samosas, pakoras, or even alongside some tandoori chicken. It’s a fun fusion twist.

Serving with Tortilla Chips vs. Indian Papads

While tortilla chips are classic, don’t underestimate the magic of serving this salsa with Indian papads! The crispy, slightly salty papads are a perfect complement to the creamy, tangy salsa.

Serving Suggestions

• As a dip with your favorite chips or papads.
• As a topping for tacos, burritos, or grilled chicken.
• As a side dish with Mexican or Indian meals.
• Spooned over scrambled eggs for a flavorful breakfast.

Storage Instructions

Leftover salsa can be stored in an airtight container in the refrigerator for up to 3 days. It might lose a little of its brightness over time, but it will still be delicious!

FAQs

Let’s answer some common questions:

What is the best way to store leftover salsa?

Store it in an airtight container in the fridge. Press a piece of plastic wrap directly onto the surface of the salsa to prevent browning.

Can I make this salsa ahead of time?

Yes, you can! The flavors actually meld together even more beautifully if you make it a few hours ahead of time.

Can I use fresh tomatillos instead of broiling?

You can, but broiling really enhances the flavor. If using fresh tomatillos, you might want to add a squeeze of lime juice to brighten it up.

What if I don’t have apple cider vinegar? What can I substitute?

You can substitute with white vinegar or lime juice. Use the same amount (1 teaspoon).

Is this salsa suitable for people with nut allergies (due to coconut milk)?

Coconut is technically a fruit, not a nut, but if someone has a severe coconut allergy, they should avoid this recipe. Always check with a medical professional if you have concerns.