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Creamy Roasted Tomatillo Avocado Salsa

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Get festive with this Halloween-themed Roasted Tomatillo Avocado Salsa. Rich avocados blend with roasted peppers and tomatillos for a creamy, spicy dip. With a spider web design, it's a hauntingly delicious appetizer for your party.

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The moment October arrives, the air feels different. The leaves begin to fall, and we start to anticipate the thrills of Halloween. But no Halloween party is complete without something deliciously spooky to snack on, right?

I have the perfect recipe that will creep everyone out in the best way possible! Enter my Roasted Tomatillo Avocado Salsa—a Halloween dish that’s equal parts festive and delicious!

This isn’t your ordinary avocado dip; it’s a flavorful rollercoaster of textures and tastes. With a blend of roasted tomatillos, avocados, peppers, and more, it’s a dish that will not only tickle your taste buds but also create a visual spectacle for your party. Avocados from @avosfromperu bring a buttery richness that pairs beautifully with the tanginess of tomatillos and heat of peppers.

What is a Tomatillo?

Originating in Mexico, these “little tomatoes” (or at least that’s the translation from Spanish) are actually not tomatoes but rather a relative! These zesty green gems originate from a different plant altogether and they bring their own unique flair to the table. If you’ve never had Salsa Verde or used a tomatillo before then this recipe will give you a whole new flavor to explore! They’re tarter, have a more vegetal flavor, and pack more acidity than your average tomato. So, if you’re looking to add a tangy twist to your dish, tomatillos are your go-to ingredient!

The other ingredients you’ll want for this tomatillo avocado salsa are:

poblano peppers
sweet yellow onion
garlic cloves
jalapeno pepper
avocados
cilantro
salt
cumin
pumpkin seeds
sweet corn
limes
plain unsweetened vegan yogurt
jumbo black olives
chips for serving

To add the Halloween twist, pipe a spider web on top of the salsa using yogurt! It’s an exciting and fun way to make this dish more thematic. This recipe is no-fuss and all fun.

A simple roast of the vegetables is followed by a quick blend, and voilà! Your salsa is almost ready. The final touch is decorating it to look like a spider web, complete with a spider made from olives. I promise, it’s easier than it sounds.

While this salsa is designed for Halloween, it’s also perfect for any gathering, thanks to its diverse flavor profile. It’s wonderful as a dip or even as a topping for your tacos or salads. The options are endless and the spider web is obviously optional!

This Roasted Tomatillo Avocado Salsa is filled with hauntingly good flavors and will keep your guests coming back for more. So, what are you waiting for? Make this salsa the centerpiece of your Halloween table. Trust me, it will be the talk of the party! Happy Halloween, everyone!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Roasted Tomatillo Avocado Salsa

This just may be the best Halloween recipe ON THE WEB! 💻🕸 Are you ready for a festive Halloween dip that's a little bit spicy and a little bit SPOOKY?! This Creamy Roasted Tomatillo Avocado Salsa made with silky @avosfromperu is going to have all the guests at your party crawwwling back for more! 🕷 Silky avocados combine with roasted poblano peppers, jalapeno, garlic, onion and tomatillos for a delightful spin on your regular avocado salsa. The cilantro, limes, pumpkin seeds and corn add complexity and nuttiness to this fun dip.

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Prep Time 10

Cook Time 20

Course Appetizer, Dip

Cuisine Halloween, Mexican, Themed Food

Servings 8

Equipment

Oven
Food Processor
piping bag or ziplock bag
toothpicks

Ingredients

12 small or 6 large tomatillos papery skins removed
2 large or 4 small poblano peppers stems and seeds removed
1 medium sweet yellow onion quartered
2 garlic cloves
1 jalapeno pepper
2 ripe avocados
1 bunch cilantro
1 tsp salt
1 tsp cumin
¼ cup pumpkin seeds
1 cup sweet corn
1-2 limes juiced
¼ cup plain unsweetened vegan yogurt for decorating
2 jumbo black olives
chips, for serving

Instructions

Preheat oven to 425 degrees. Add the tomatillos, onion, peppers, garlic, and jalapeno to a parchment lined baking sheet and lightly drizzle with olive oil (optional). Bake for 18-22 minutes (broiling at the end if needed) until charred. Let cool slightly and transfer to a food processor. Add the avocados, cilantro, salt, cumin, pumpkin seeds, and sweet corn and puree until desired texture is reached. Add lime juice to your preferred taste and pulse to mix. Transfer to a serving bowl and spread in a smooth layer.
Place the yogurt in a piping bag or plastic bag and cut a tiny hole at the tip. Create four circles on top of the dip. Use a tooth pick to create a spider web design, pulling from the inside circle out to the edge, repeating all the way around the bowl. Place one olive on the spider web, and slice the other one in half lengthwise and in fourths crosswise to create 8 legs. Add those to the spider body 🙂 Serve with chips and enjoy!