Guacamole Salsa

There is more than one way to guacamole. Guacamole salsa is a perfect combination of guacamole and salsa verde that is made by blending creamy ripe avocados with tangy tomatillos—and a bit of jalapeno for a hint of heat.

This guacamole salsa recipe is a great way to diversify your dips, especially alongside a big bowl of tortilla chips and some of your other favorite salsa recipes. You can also use it as a delicious topping for your favorite Mexican foods, such as tacos and burritos, or as a zesty addition to salads or grilled fish, vegetables and meats.

What is guacamole salsa?

Although it includes similar ingredients, guacamole salsa’s consistency sets it apart from its dip relatives. Instead of a chunky avocado-focused side like traditional guacamole, a thin and spicy sauce like salsa verde, or a veggie-filled diced topping like avocado salsa, guacamole salsa has a smoother texture that highlights the best flavors of all three dips.

Guacamole Salsa Ingredients

• Tomatillos: These small green fruits with a papery husk are known for their tart and slightly citrusy flavor. When simmered, tomatillos bring a smoky kick to this salsa guacamole.
• Jalapenos: Though a relatively mild type of chile pepper, fresh jalapenos turn up the heat in this recipe for guacamole salsa dip. You can adjust the spice level by removing the seeds and inner membranes of the jalapeno.
• Avocado: Choose ripe avocados with dark skins and flesh that feel soft but not mushy. If you bought an underripe fruit, here are some ways to ripen an avocado quickly.
• Red onion: Adding red onion provides a mild, tangy bite that complements the other ingredients in this guacamole salsa recipe without overpowering them.
• Garlic cloves: Two garlic cloves add a much-needed savory punch to this salsa.
• Fresh cilantro leaves: A handful of fresh cilantro gives this dip an herbaceous, citrusy flavor. If you don’t like the taste of cilantro, feel free to omit it or use fresh parsley or even celery leaves instead.
• Lime juice: Fresh lime juice adds zest and depth to the dish, balancing the fatty flavor of the avocado. If you don’t have a citrus juicer, cut the lime into segments and give each piece a good squeeze.
• Salt: A dash of salt brings out all the flavors of the other ingredients and helps balance the acidity and spice.

Directions

Step 1: Cook the tomatillos

Place the tomatillos in a large saucepan and cover them with water. Bring the water to a boil, then reduce to a simmer. Cover the pan and cook the tomatillos until the skins begin to burst, about 10 minutes. Reserve 1/4 cup tomatillo cooking water, and discard the remaining liquid. Allow the cooking water and tomatillos to cool for 10 to 15 minutes.

Editor’s Tip: To add a smoky depth of flavor to the salsa guacamole, try roasting the tomatillos and jalapeno before blending. You can leave them whole or cut them in half, then drizzle them with olive oil and roast them in a 400°F oven for 15 to 20 minutes.

Step 2: Blend all the ingredients

Place the tomatillo cooking water, tomatillos, jalapeno, avocados, onion, garlic, cilantro, lime juice, salt and pepper in a high-speed blender or food processor; puree until you reach the desired consistency. Transfer the mixture to a bowl, then cover and refrigerate it for at least one hour. If desired, garnish with additional cilantro.

Ellie Crowley for Taste of Home

Recipe Variations

• Give it a tropical twist: Add diced mango, pineapple or papaya with a touch of coconut milk for a tropical-inspired salsa with a creamy, sweet flavor.
• Make it southwestern-style: Add grilled or roasted corn kernels and cooked black beans for a sweet, smoky flavor and additional texture.
• Top it off: Sprinkle some toasted pepitas (pumpkin seeds), pomegranate seeds or thinly sliced radishes on top for a pop of color and a bit of crunch.

How to Store Guacamole Salsa

To store guacamole salsa, transfer it to an airtight container and press a piece of storage wrap directly onto the salsa’s surface before sealing the lid. This helps minimize air exposure, which can cause avocados to brown. If the salsa’s color changes, simply stir it before serving.

How long does guacamole salsa last?

Guacamole salsa typically lasts two to three days when stored correctly in an airtight container and refrigerated.

Guacamole Salsa Tips

Ellie Crowley for Taste of Home

How do you peel avocados for guacamole salsa?

The best way to cut an avocado for this guacamole salsa recipe is to start by slicing a ripe avocado stem to stern until you hit the seed. Repeat to cut the avocado into quarters. Then, twist the avocado in half to separate. Carefully remove the pit by twisting it out or using a spoon. Then, pull the skin back like a banana peel. If the avocado is ripe, the skin should separate cleanly. Not only do you get most of the fruit, but you don’t even need a spoon to do it!

How do you keep guacamole salsa from turning brown?

The avocados in guacamole salsa will turn brown naturally over time due to oxidation. However, one of the benefits of lime juice is that the citric acid acts as an antioxidant and slows down the browning process, so adding extra lime juice can help preserve the avocado’s color. Also, minimize the salsa’s exposure to air by pressing a piece of storage wrap directly onto the surface of the salsa before sealing it in an airtight container. Always refrigerate the salsa since colder temperatures slow down the oxidation process.

How do you use guacamole salsa?

Of course, guacamole salsa is perfect as a dip for tortilla chips or with your favorite Mexican recipes. It’s also a versatile topping that’s great alongside grilled lime chicken or fish, spooned over scrambled eggs or drizzled over roasted veggies. Guacamole salsa also makes an excellent topping for hearty salads or cheesy baked potatoes.