Guacamole Salsa

Name: Guacamole Salsa
Prep time: 4 min
Cook time: 8 min
Total time: 12 min
Yield: 12 servings
Ingredients: 8 tomatillos; 2 jalapeno peppers; water; 2 avocados; ½ cup cilantro; ¼ cup chopped yellow onion; 2 garlic cloves; 1 tablespoon lime juice; 1 teaspoon kosher salt

User Reviews

4.8

99 reviews

Excellent

Prep Time
4 mins
Cook Time
4 mins
Total Time
12 mins
Servings
12 servings
Calories
49 kcal
Course
Condiments
Cuisine
Mexican

Guacamole Salsa

Quinnley Mercado

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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!

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Ingredients

Servings

8 tomatillos, husked and rinsed
2 jalapeno 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

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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.

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 Information

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Serving 1/4th cup Calories 49kcal (2%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 4g (6%) Potassium 134mg (4%) Fiber 3g (12%) Vitamin A 100IU (2%) Vitamin C 4.1mg (5%) Calcium 50mg (5%) Iron 0.2mg (1%)