Guacamole salsa is creamy, spicy, and marries your two favorite Mexican dips into one delicious bowl. It's a smoother, creamier, saucier guacamole that has tons of zing and pep from roasted jalapeno, fresh squeezed lime juice, and tomatillos. Serve it alongside your favorite chips or use crudite if you’re going low-carb. It’s amazing drizzled on nachos, squirted in burritos, or stirred into cheesy Mexican bakes. It’s easy to whip up, and you can make it as spicy or mild as you like.
- 1 jalapeno pepper
- 4 tomatillos, quartered
- 2 garlic cloves, chopped
- 1/4 cup red onion, diced
- 2 teaspoons olive oil
- 3 avocados
- 1 small bunch cilantro
- 1/4 cup lime juice (the juice of 2 to 3 limes)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Gather the ingredients. Pre-heat oven to 500 F.
Roast the jalapeno pepper over an open flame, turning frequently until the skin has blistered all over. Use tongs to help you turn the pepper so you don't burn your fingers.
Place the pepper in a plastic storage bag and allow it to steam in the bag on the counter for a few minutes.
Add the quartered tomatillos, garlic, and red onion to a sheet pan. Toss with the olive oil and roast in the pre-heated oven for 3 to 5 minutes, or until the tomatillos are softened and slightly browned.
Remove the tomatillos from the oven and allow them to cool slightly while preparing the rest of the dip.
Remove the skin and stem from the jalapeno. If you want the salsa to be spicy, leave the seeds. If you want a milder salsa you can remove the seeds. Add the jalapeno, roasted tomatillos and onions, and avocado to a food processor. Then add the cilantro and begin blending.
Drizzle in the lime juice as it is processing and blend until completely smooth. Add in a few tablespoons of water for a thinner texture.
Add salt and pepper to taste, and serve immediately. Serve with chips, additional lime wedges, and more jalapeno slices and chopped onion.
- You can store the guacamole salsa in the refrigerator for up to three days if you tightly wrap in plastic wrap.
- This dish does not freeze well. It's best consumed quickly or kept well stored.
- You can split the recipe in half for smaller meals or double up for meal prep.
- You can skip the roasting of the tomatillos if you wish. You will have a brighter, more vibrant flavor rather than a mellow roasted one, but it still tastes delicious.
- You can leave out the jalapeno all together if you don’t like spicy food. Or, just scoop out the seeds and membranes for a little less spice.
- There’s tons of fun add in possibilities. Top with crumbled cotija cheese, smoked pepitas, chopped tomatoes, or pickled jalapenos.