This Guacamole Salsa recipe combines salsa verde and guacamole to create an addicting appetizer and salsa for tacos! Is gluten free, dairy free, paleo and vegan!
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.
Notes
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.