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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
Guacamole Salsa
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
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another solid recipe. Love it to top the Chile Colorado! I halved the recipe and it made plenty to use as a sauce for dish along with the home made corn tortillas.
I really want to try making this! Would it be good on chili? I’m trying to stay away from carbs so I don’t want to eat it with chips or tacos. What low carb food would it be good with?
Hi Jen! I think it would! We also have a section for our low carb recipes on the website if you wanted to check that out! This recipe would be great with our healthy/low carb chicken nachos!
Jen, this is a very good salsa. Great on chicken or fish.
Yum! I halved the recipe and it still made plenty for my small family. It’s so easy! Thank you for sharing!
Officially obsessed with this recipe! Sent my mother on a wild goose chase for the tomatillos and she finally found some after a few stores. So glad she did because this is my official go to for chips and dips or tacos! We paired it with a make your own seafood taco night that included corn salsa, shrimp, tilapia, and lime crema and wow was it incredible. Couldn’t add the cilantro cause I have that annoying gene that makes it taste like soap and overpower everything else in a dish, and it was still delicious to the cilantro lovers in my group! I did use canned tomatillos because that is what we could find and I am now dedicated to finding fresh ones!
Loved this guacamole salsa! I had mine on top of tacos made of chorizo, potatoes, and peppers. Can’t wait to throw this salsa on top of eggs and maybe a good size dollop in a Turkey sandwhich. Yum!
The green salsa recipe I never knew I needed in my life. Such an easy recipe to follow and so delicious! This is now my go-to recipe to have at every party or bring to any pot luck. I did a half recipe and regret it now because I want more. Will have to make this one again soon. I made my recipe without the onion and cilantro though because I can’t eat those but it was still yummy regardless. Thanks Isabel for sharing the recipe with us!
Can you freeze the salsa? If so for how long?
Hi Diana! Yes, you can freeze this salsa for about 2-3 months.
So delicious! Very easy to make. You can add this to many dishes. I added it to my carnitas burrito! Family devoured it!
Easy salsa option- I’ve never used tomatillos before, so this was a first! I used the entire jalapeños to add spice:). I think I prefer tomato salsa or guacamole but it was fun to try! Isabel eats recipes are helping me try new foods and her recipes are So flavorful!
I made this salsa to top some potatoes with meat with it and it was absolutely delicious!
This is absolutely delicious! So fresh! It’s my new favorite condiment!