Versatile and delicious Guacamole Salsa is the perfect party dip… and so much more!
It is believed that guacamole was first invented in Mexico during the pre-Hispanic period. But the early versions weren’t exactly like the dips we now enjoy at parties and other get-togethers. The only ingredients the Aztecs—the recipe’s likely creators—used were avocados, chilis, and salt, with tomato as an optional add-in. It wasn’t until the Spanish colonized Mexico in the early 16th century that flavor enhancers like cilantro and onion and preservatives like lime were first introduced.
Tomatillos are the staple element, along with chilis, in many salsa verde recipes. But they’re not always included in guacamole. However, I combined the best of both worlds and absolutely love them in this guacamole salsa recipe. They add citrusy flavor, which becomes sweeter the riper they are. Sour cream, another personal favorite, adds an extra tangy note, not to mention a creamier texture.
Together, these signature upgrades produce a guacamole salsa that goes perfectly with chips. It’ll be a hit at your party table.
Choosing the right chili pepper
Salsa in Spanish means “sauce.” But in Mexico, salsas aren’t worthy of that name unless they contain at least one variety of chili pepper. Many prefer the serrano for guacamole, but our favorite pepper is the jalapeño. Why? Serrano peppers are much hotter (as much as five times hotter), meaning you’re making your guac less palatable for those with a low tolerance for spicy food. Jalapeños are much milder while giving your dip enough spice to keep things interesting. And your guac salsa still has capsaicin, a chemical compound that accounts for the hot sensation caused by some spicy foods.
How do I store leftovers?
Place your leftover guacamole salsa into an airtight container and store it in the fridge for up to 2 days. Avocado oxidizes very quickly, so you’ll want to enjoy it before it turns brown. The lime juice will help slow the browning process down somewhat.
Serving suggestions
Guacamole salsa is extremely versatile and can be used as a dip, spread, or side dish. As a dip, it’s a great option for Fried Tortilla Chips alongside Taco Dip or pico de gallo. Of course, it can be used on toast, but it’s superb for sandwiches, too, especially Mexican Avocado Spread Sandwiches With Sprouts. Meanwhile, as a side dish, guacamole salsa goes well with Ground Chicken Tacos, Healthy Chicken Quesadilla, Instant-Pot Chicken Enchiladas, and other Mexican-inspired entrées.
Ingredients
- 10 fresh tomatillos
- 2 fresh jalapeño peppers
- 1 bunch fresh cilantro leaves rough chopped, plus more for garnish
- 2 garlic cloves
- 1 tablespoon lime juice
- 2-3 tablespoons sour cream
- 3 ripe avocados peeled and pitted
- 1/4 cup red onion chopped
- Salt to taste
Instructions
- Remove the husks from the tomatillos and the stems from the jalapeños. Bring a large pot of water to a boil.
- Cook tomatillos and jalapeños in boiling water. Remove from water when tomatillos are tender and bright, about 10-12 minutes.
- In a blender, combine boiled tomatillos, jalapeños, cilantro, garlic, lime juice, sour cream, and avocados. Blend until smooth, adding more sour cream to achieve the desired creaminess.
- Season the salsa with salt to taste and blend to combine. Stir in chopped onions before serving. Use fresh cilantro sprinkled on top as garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment