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Guacamole and Salsa for 10-20 Happy People

Need some munchers for a big crew?  Here's the tastiest way to make your own Salsa and Guacamole for 10-20 people. 

Prep Time
30 mins
Servings: 10
Calories: 191 kcal
Course: Appetizer , Condiments
Cuisine: Vegetarian

Ingredients

  • 12-15 tomatillos (1.5 lbs.)
  • 3 jalapeños
  • 1 onion
  • 4 garlic cloves
  • 15-20 sprigs cilantro
  • 2 chipotles in adobo
  • 3 limes
  • 5 avocados (or more for larger groups)
  • 2-3 bags tortilla chips

Instructions

    Cup of Yum
  1. Roasting the tomatillos takes the longest so it's best to start with that. De-husk the tomatillos and give them a good rinse. I usually de-stem them as well knowing that any juices leftover in the roasting pan will go in the blender as well. Place them on a baking sheet and roast for 20 minutes in the oven at 400F.
  2. For the Guac, start by finely dicing 1/4 onion. Smoosh the diced onion with the back of a fork and add it to a mixing bowl along with: the flesh of 5 avocados, the juice of 2 limes, a heaping teaspoon of salt. Mush and combine well. You are welcome to add some finely diced cilantro or jalapeno, but lately I keep it simple. Take a final taste for seasoning, adding more pinches of salt or lime if you think it needs it. Note: 1/4 teaspoon of salt per avocado is a good starting point to keep in mind if you're using additional avocados.
  3. Once the tomatillos are roasted you can start building the Salsas. For the Salsa Verde add the following ingredients to a blender: 8-10 roasted tomatillos, 1/2 onion, 2 peeled garlic cloves, 15-20 sprigs cilantro, and 1-2 jalapenos. Combine well and taste for heat. For a milder version, start with only a single jalapeno (or half) and taste test from there, adding more slivers of jalapeno if you want to increase the heat.
  4. For the Tomatillo Chipotle Salsa add the following ingredients to a blender: 4-5 roasted tomatillos, 2 peeled garlic cloves, and 1-2 chipotles in adobo. Combine well and taste for heat. For a milder version start with just a single chipotle (or half), adding more from there and taste testing along the way. Note: I usually slice open and scrape out the seeds of the chipotles as they seem to harden over time, but you can consider this optional.
  5. Place the Guacamole, Salsa Verde, and Tomatillo Chipotle Salsa in the middle of the table and surround it with tortilla chips. Enjoy!!

Notes

  • A single avocado is usually good for 2 people when making Guacamole, so if you're expecting 15 or more peeps feel free to use 7-8 avocados.   Note:  1/4 teaspoon of salt per avocado is my starting point when making big batches of Guac. 
  • Click here to see a web story for Guacamole and Salsa for 10-20 Happy People.

Nutrition Information

Calories 191kcal (10%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 11mg (0%) Potassium 666mg (19%) Fiber 9g (36%) Sugar 3g (6%) Vitamin A 474IU (9%) Vitamin C 28mg (31%) Calcium 29mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 191

% Daily Value*

Calories 191kcal 10%
Carbohydrates 16g 5%
Protein 3g 6%
Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Sodium 11mg 0%
Potassium 666mg 14%
Fiber 9g 36%
Sugar 3g 6%
Vitamin A 474IU 9%
Vitamin C 28mg 31%
Calcium 29mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.