Guacamole Salsa
Guacamole Salsa is a vibrant, creamy, and zesty dip that blends the best of two favorites—classic guacamole and tangy tomatillo salsa.
With fresh avocado, roasted jalapeño heat, lime, and cilantro, this versatile dip is perfect for scooping with chips or drizzling over tacos, grilled meats, and more.
Why People Will Love This Recipe:
Creamy & Zesty Combo: It’s like guacamole and salsa verde had a delicious baby—fresh, tangy, and smooth.
Quick & Easy: Toss everything in a blender and it’s ready in minutes.
Naturally Healthy: Made with whole, fresh ingredients—no preservatives or fillers.
Versatile: Use as a dip, spread, or sauce for tacos, burritos, bowls, and veggies.
Perfect for Entertaining: A unique twist on traditional guacamole that’s guaranteed to impress guests.
Key Ingredients Overview:
Tomatillos: Provide tang and body—essential for salsa verde flavor.
Avocados: Add creaminess and richness while balancing acidity.
Jalapeño: Brings mild heat (remove seeds for less spice).
Garlic & Cumin: Add earthy depth and warmth.
Lime Zest & Juice: Brighten the salsa with citrusy zing.
Fresh Cilantro: Adds herby freshness.
Cayenne (Optional): A pinch enhances heat without overpowering.
Guacamole Salsa
Ingredients
5 fresh tomatillos, husked and cut into quarters
1 large jalapeno, stem removed
2 avocados, pitted and quartered
1 cup fresh cilantro
4 cloves garlic
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
Zest and juice of 1 lime
Pinch of cayenne, optional
Instructions
Blend the ingredients:
In a blender or food processor, combine the tomatillos, jalapeño, avocados, cilantro, garlic, cumin, salt, lime zest, lime juice, and cayenne (if using).
Blend on high speed for 1–2 minutes until smooth and creamy.
Adjust seasoning:
Taste and season with additional salt or pepper if needed. Blend briefly to mix.
Serve and garnish:
Transfer the salsa to a serving bowl.
Top with fresh chopped cilantro and a sprinkle of crumbled Cotija cheese, if desired.
Serve immediately with tortilla chips, tacos, or grilled meats.
Important Notes for Guacamole Salsa:
Use Ripe but Firm Avocados:
For a creamy texture without an overly soft or mushy result, use avocados that yield slightly to pressure but aren’t overly squishy. Overripe avocados can lead to a dull flavor and browning.
Choose Fresh, Firm Tomatillos:
The tomatillos should be bright green and firm with tight husks. Peel and rinse them well to remove the sticky residue before blending.
Adjust Heat to Taste:
Remove the seeds and membranes from the jalapeño for a milder salsa. Want more heat? Use two jalapeños or add a pinch of cayenne or a splash of hot sauce.
Add Lime Zest for Extra Brightness:
Lime zest intensifies the citrus flavor without adding more liquid, helping to balance the creaminess of the avocado and the tang of the tomatillos.
Blend Until Smooth or Chunky (Your Call):
For a smoother salsa, blend for the full 2 minutes. If you prefer texture, pulse in short bursts until you reach the desired consistency.
Optional Garnishes:
Top with crumbled Cotija cheese, extra chopped cilantro, or a drizzle of olive oil for a beautiful finish when serving guests.
Serve Immediately for Best Color:
Avocados begin to oxidize quickly, so it’s best to serve the salsa fresh. If storing, press plastic wrap directly onto the surface to slow browning.
Make It a Drizzle or a Dip:
Add a splash of water to thin the salsa for drizzling over tacos, bowls, or grilled meats. Leave it thick for a scoopable dip.
Pairs Well With:
Tortilla chips, carne asada, chicken tacos, quesadillas, breakfast burritos, or as a topping for grilled veggies.
Estimated Nutrition
(Per 1/4 cup serving – approx. 6 servings):
Calories: ~90 | Fat: ~7g | Carbohydrates: ~6g | Fiber: ~3g | Protein: ~1g | Sodium: ~150mg
Frequently Asked Questions:
What’s the difference between guacamole salsa and guacamole?
Guacamole salsa is blended smooth and includes tomatillos and jalapeño, making it tangier and saucier than traditional chunky guacamole.
Is this spicy?
It has mild heat from the jalapeño. You can remove the seeds to reduce spice or add cayenne/red pepper flakes to increase it.
Can I use canned tomatillos?
Yes, but fresh tomatillos give the best flavor and brightness. Drain canned ones before using.
How long will this last in the fridge?
Up to 2 days. To prevent browning, store with plastic wrap pressed directly on the surface or in an airtight container.
What can I serve it with besides chips?
Try it on tacos, nachos, burrito bowls, grilled chicken or fish, or as a sandwich spread.
Do I need to cook the tomatillos?
Not for this version. Using raw tomatillos keeps the salsa bright and tangy, but you can roast them for a smokier flavor.
Can I make this in advance?
Yes, though it’s best fresh. To store, press plastic wrap directly onto the surface to limit oxidation.
Can I freeze it?
Not recommended—the texture of avocado changes after freezing and may separate when thawed.
Can I use a food processor instead of a blender?
Yes, just blend until smooth. A high-speed blender will give the creamiest result.
How can I make it thicker or thinner?
Add more avocado for a thicker dip or a splash of water or lime juice to thin it out.