Easy Guacamole Salsa Recipe

If you ask me, guacamole salsa is the best of both worlds.

This Mexican-inspired dip combines the creamy richness of traditional guacamole with the smooth, pourable consistency of salsa verde. Fresh avocados blend perfectly with tangy tomatillos and zesty lime juice, while jalapeños add just the right kick of heat.

It’s made in minutes using a blender or food processor, making it easier and quicker than mashing everything by hand. The bright flavors of cilantro and garlic bring the whole thing together.

It’s a fresh take on two classic dips that works great with chips, tacos, or drizzled over your favorite Mexican dishes.

What Kind of Tomatillos Should I Use?

When shopping for tomatillos, look for ones that are firm, bright green, and fill out their husks nicely – about golf ball size is perfect for this salsa. Fresh tomatillos have a sticky coating under their papery husks, which is totally normal and washes off easily with warm water. While you might find canned tomatillos at the store, fresh ones will give you the best flavor for this recipe. Just make sure to pick tomatillos that aren’t too ripe (they shouldn’t be yellowish) since greener ones have that perfect tangy taste that makes guacamole salsa so special. Give them a gentle squeeze at the store – they should feel firm but not rock-hard.

Options for Substitutions

Need to make some swaps? Here’s what you can do with this recipe:

• Tomatillos: If you can’t find tomatillos, you can use green tomatoes plus a tablespoon of lime juice. The taste won’t be exactly the same, but it’ll work in a pinch. Just know that tomatillos give this salsa its signature tang.
• Jalapeños: Feel free to swap jalapeños with serrano peppers for more heat, or poblanos for a milder kick. You can also use canned green chiles if fresh peppers aren’t available.
• Cilantro: If you’re not a cilantro fan or can’t find it, try using a mix of fresh parsley and mint. Use about 1/3 cup parsley and 2 tablespoons mint.
• Yellow onion: White onion or red onion work just fine here. You can also use 2 tablespoons of green onions if that’s what you have.
• Lime juice: No fresh limes? You can use bottled lime juice, or even lemon juice will do the job. Just make sure to add it little by little and taste as you go.
• Avocados: This is one ingredient you shouldn’t substitute – it’s key to the creamy texture and flavor of this salsa. Just make sure they’re ripe!

Watch Out for These Mistakes While Making

The biggest mistake when making guacamole salsa is not roasting your tomatillos and jalapeños first – a quick 5-7 minutes under the broiler until they’re charred and soft will add an incredible smoky depth that makes this salsa truly special.

Another common error is over-blending the mixture, which can make your salsa too thin and watery – instead, pulse your ingredients in short bursts until you reach your desired consistency, keeping in mind that the salsa will naturally thin out a bit as it sits.

To prevent your salsa from turning brown too quickly, make sure to use enough lime juice and press plastic wrap directly onto the surface of the salsa before refrigerating – this creates an airtight seal that keeps the avocado from oxidizing.

For the best flavor balance, taste and adjust your seasonings after blending, as the heat from the jalapeños can vary greatly, and you might need to add more salt or lime juice to achieve the perfect balance.

What to Serve With Guacamole Salsa?

This creamy, spicy guacamole salsa is perfect for dipping tortilla chips, but there are so many other tasty ways to use it! Try spooning it over grilled chicken or fish tacos for an extra kick of flavor, or use it as a topping for nachos loaded with melted cheese and black beans. I love serving it alongside quesadillas or burritos as a fresh, zesty sauce that adds just the right amount of heat. For a fun party spread, set it out with both chips and fresh veggie sticks like carrots, cucumber, and bell peppers for a lighter dipping option.

Storage Instructions

Keep Fresh: This guacamole salsa stays good in the fridge for up to 3 days when stored in an airtight container. The lime juice helps prevent browning, but for extra protection, press plastic wrap directly onto the surface of the salsa before putting the lid on – this keeps air out and maintains that fresh green color!

Make Ahead: If you’re planning to make this ahead for a party, I recommend preparing it no more than 24 hours in advance for the best taste and appearance. The flavors actually get better after a few hours in the fridge as everything mingles together.

Serving Tip: When you’re ready to serve after refrigeration, give it a good stir and taste test it – you might want to add a fresh squeeze of lime juice or a pinch of salt to wake up the flavors. Let it sit at room temperature for about 15 minutes before serving for the best taste.

Preparation Time	10-15 minutes
Cooking Time	6-8 minutes
Total Time	16-23 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 320-360
• Protein: 6-8 g
• Fat: 20-24 g
• Carbohydrates: 30-35 g

Ingredients

• 8 tomatillos, husked and rinsed
• 2 jalapeño peppers, stemmed and seeds removed
• Water, as necessary
• 2 avocados, halved and pit removed
• 1/2 cup cilantro, packed
• 1/4 cup yellow onion, chopped
• 2 cloves garlic
• 1 tablespoon lime juice (from about half a lime)
• 1 teaspoon kosher salt, with extra as required

Step 1: Cook the Tomatillos and Jalapeños

In a medium pot, add the tomatillos and jalapeños.

Pour in enough water to completely cover the vegetables.

Bring the pot to a boil over medium-high heat and cook for 6-8 minutes, or until the tomatillos and jalapeños have softened.

Step 2: Blend the Ingredients

Using a slotted spoon, carefully transfer the softened tomatillos and jalapeños from the pot to a blender.

Add in the avocados, cilantro, onion, garlic, lime juice, and salt.

Blend the mixture until it becomes completely smooth.

Once blended, taste the sauce and add more salt if needed to suit your preference.

Step 3: Serve or Store the Sauce

Serve the freshly made sauce immediately as a dip or condiment.

If you prefer to store it for later use, transfer the sauce into an airtight container and keep it in the refrigerator.

It will stay fresh for 3 to 4 days.