Guacamole salsa combines 2 Mexican dips into one tasty treat! Make this recipe for a quick snack or to add extra flavor to your favorite meals.
OK, so who else loves a good homemade guacamole? Well, this dip takes that up a notch by combining some of the flavors of roasted salsa verde, and I advise making a double batch, as it goes fast! Creamy, spicy and made in no time, your guests will be asking you for the recipe.
Guacamole Salsa Ingredient Notes
- Avocados– The average shelf life for fresh avocados is 3 to 4 days; after that, they start to turn to mush. For the best freshness, buy your avocados no more than a day before you make the guacamole salsa.
- Tomatillos– Although these are sometimes called Mexican green tomatoes, they really aren’t tomatoes at all. However, if you absolutely cannot find them in the store, you could use under ripe (green) tomatoes, or purchased them canned. The canned tomatillos are usually located near the other Mexican ingredients in most grocery stores.
- Serrano chiles – substitute with fresh jalapeños or Anaheim chiles to make the dip less spicy.
- Garlic – fresh cloves are preferred, or you can use 1 ½ teaspoons minced jarred garlic. This is usually located in the produce section of the grocery store.
- Onion – I use white onion, but just like guac, this salsa tastes great with red onion as well.
- Cilantro– If you’re not a fan of cilantro, feel free to use fresh flat leaf parsley.
Salsa Recipe Video
If you’re thinking, “How hard can it be to make a simple salsa dip?”, I understand. Making salsa is very simple to do. But, some of you have told me that you love my recipe videos, so I made one for this recipe too.
To see the process from start to finish, watch the video located in the recipe card at the bottom of this post.
- Prep the ingredients.
Remove the pit and skin from the avocados and chop the onion and cilantro if you’ll be adding that at the end.
Blanching the tomatillos and serrano chiles softens the thick skin and brings out more of the flavors. It also makes them easier to blend, and you can use the cooking water to thin out the guacamole salsa if it seems too thick.
How to cut and peel an avocado
- Use a sharp knife to cut the avocado around the large seed in the center. Separate the two halves.
- Gently tap the pit with the sharp end of the knife to “grab” it. Then turn the knife to release the pit and remove it from the green flesh. You can also remove it with a spoon if that feels safer.
- Now you can either peel the skin off with your fingers, or you can use a spoon to scoop out the avocado flesh. Since it’s getting blended for this recipe, it doesn’t matter if it gets a little messy.
- Blanch the tomatillos and chiles.
Remove the husks from the tomatillos and the stems from the serrano chiles. Rinse the tomatillos to remove the sticky residue, then add them and the chiles to a saucepan and cover with water. Boil for 2-3 minutes, then use tongs to remove them from the pan.
Normally, you would plunge them into an ice bath to stop the cooking process, but we’ll be skipping this step. Just transfer them to the bowl of a food process.
NOTE: Leave the water in the saucepan; you’ll use it later to thin out the salsa.
Blending the Guacamole Salsa
It’s time to bring everything together!
- Blend together the cooked tomatillos, chiles, and garlic in a food processor until just combined.
- Next, add the avocado and pulse again until it all comes together.
- If you want a smoother dip, add a little bit of the cooking water and blend it longer until it’s the texture you like.
- Serve warm with tortilla chips, or chill first for about 30 minutes if you prefer. Top with the chopped onion and cilantro for extra flavor and texture.
You can keep the salsa in the refrigerator for up to 3 days, but it’s best when eaten right away. Store it in an airtight container and squeeze some lime juice over the top to keep the avocado from browning too quickly.
Something as delicious as this just has to be good for more than dipping, right?!
I make a rustic version of this salsa to serve with panko crusted tilapia. If you’re a salmon lover, you should definitely check out my recipe for smoked salmon, because this salsa pairs perfectly with salmon. All of the Omega-3 fats in the guacamole salsa and the fish make it a really healthy and delicious meal!
Other Mexican Dips to Make
- Simple Guacamole Recipe – The authentic, original avocado dip!
- Homemade Pico de Gallo – This recipe is a great way to use up your end of the season garden tomatoes!
- Tomatillo Salsa Verde – One of my favorite Mexican sauces that I also serve as a dip, featuring the flavor of roasted tomatillos.
- Tex Mex Hot Corn Dip – Hot, creamy corn and cream cheese with Tex Mex seasonings. Make a double batch!
- Southwest Cowboy Caviar– Black eyed peas and delicious seasonings in a salad/dip that everyone goes crazy for!
This post, originally published on Kevin is Cooking May 27, 2020, was last updated with new content on Sept 18, 2021.
Avocado Salsa (Salsa De Aguacate) + Video
- 3 avocados remove pits and skin
- 6 tomatillos husks removed
- 2 serrano chiles stems removed, chopped (See Note 1)
- 3 cloves garlic
- 1/2 tsp salt
- 1 small white onion diced
- 1/4 cup cilantro chopped
- To a medium saucepan, add the tomatillos and chiles, and add enough water to cover them. Bring to a boil and cook 2-3 minutes. Carefully place tomatillos and chiles in a food processor bowl, reserving cooking water.
- Pulse together cooked tomatillos, chiles and garlic until blended. Add avocado and pulse until blended. Add a little of the cooking liquid to thin to a salsa consistency. Taste and season with salt.
- At this stage, the guacamole salsa will be warm. If you prefer, chill salsa in refrigerator for 30 minutes.
- Transfer to a serving bowl and top with diced onion and chopped cilantro. Serve with tortilla chips and limes (optional) to squeeze on top.
- For less heat, feel free to substitute fresh jalapeños or Anaheim chiles for the Serrano chiles.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.