This Guacamole Salsa recipe combines salsa verde and guacamole to create an addicting appetizer and salsa for tacos! Made from tomatillos, jalapenos, avocados, cilantro and lime juice.
If salsa verde and guacamole had a baby, you’d get this Guacamole Salsa. It’s the best of both worlds! The tangy and zesty flavor from the tomatillos and the smooth and creamy texture from the avocados – there’s seriously nothing better. (Learn more about tomatillos here.)
I’ve typically always used my Easy Salsa Verde recipe as a sauce for enchiladas, meats and even as a base for soup, but when it came to eating it as a dip with chips, I always felt like there was something missing. Not anymore.
The solution? Avocados. Creamy, buttery avocados.
Not only do the avocados help thicken the guacamole salsa, but they also help counterbalance the tartness of the tomatillos and lime juice.
How to make Guacamole Salsa
To make, all you need to do is boil the tomatillos and jalapenos for about 10 minutes, until they’ve softened.
Once softened, throw them in a blender along with avocados, cilantro, garlic, onions, lime juice and salt. Blend until smooth and that’s it!
Pretty much one of the easiest and most flavorful salsas you can make in 15 minutes.
What to eat with Guacamole Salsa
Substitutions
If you like it spicy, leave in the seeds and veins of the jalapenos.
To make it extra spicy, use serrano peppers instead of jalapenos.
Storage
This recipe makes about 2 1/2 to 3 cups of guacamole salsa, depending on the size of the tomatillos. Because avocados tend to brown quickly, I recommend storing any leftovers in the fridge in an airtight container for up to one week.
More salsa recipes
Ingredients
- 8 tomatillos, husked and rinsed
- 2 jalapeño peppers, stemmed and seeded
- Water, as needed
- 2 avocados, halved and pitted
- ½ cup cilantro, packed
- ¼ cup chopped yellow onion
- 2 garlic cloves
- 1 tablespoon lime juice (about ½ lime)
- 1 teaspoon kosher salt, plus more as needed
Instructions
- In a medium pot, add the tomatillos, jalapeños, and enough water to completely cover them. Bring to a boil over medium-high heat and cook for 6-8 minutes until vegetables have softened.
- Using a slotted spoon, transfer the tomatillos and jalapeños to a blender. Add the avocados, cilantro, onion, garlic, lime juice and salt. Blend until completely smooth. Taste and add more salt as needed.
- Serve immediately or store in an airtight container in the refrigerator for 3 to 4 days.
Video
Isabel’s Tips:
- If you like it spicy, leave in the seeds and veins of the jalapenos.
- To make it extra spicy, use serrano peppers instead of jalapenos.
- Store in the fridge in an airtight container for up to a week.
Nutrition Information
Your Guacamole Salsa is excellent. I used it over grilled fish tacos! Everyone loved it.
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