Appetizers, Main Dishes, Recipes, Sauces

Guacamole Salsa

Sarah

I found the recipe for Guacamole Salsa through Pinterest a long time ago. And I don’t know why I waited so long to make it. Maybe it’s because regular guac is so phenomenal? Idk. But what I do know is that this salsa is pretty much the best thing that has ever happened to me. Well, maybe that’s a wee bit of an exaggeration–knowing Jesus and meeting/loving/marrying Ben rank a little higher up there… but this is a close third. It’s just. so. good!!!

Guacamole Salsa | The Pajama Chef

It’s like guacamole meets salsa [duh] made with tart, bright tomatillos, avocado, and cilantro, as well as a bunch of other fresh veggies. It has the consistency of salsa with the creaminess of guacamole–the best of both worlds… am I right? It’s fresh, garlicky, and a bit spicy… but you can tone it up/down with the jalapeno as desired–so don’t shy away if spice isn’t your thing.

Guacamole Salsa | The Pajama Chef

Basically… this salsa is the best thing ever. Once you make a batch, you’ll always keep a jar in the fridge. You’ll be pouring it on absolutely everything, from wraps to burrito bowls to eggs to salads… that is, if you don’t eat it all with a spoon!

Guacamole Salsa | The Pajama Chef

And be sure to come back on Wednesday for the enchiladas I made with this salsa. OH my goodness, if those aren’t reason enough to make some of this salsa, I don’t know what is! Enjoy your day! 🙂

Guacamole Salsa [from Frosted Bake Shop]

click to print

Ingredients:

  • 16 ounces tomatillos, husks removed and washed
  • 1 jalapeno pepper, washed and deseeded [if desired]
  • 1 avocado
  • 1 thick slice of onion
  • 2 garlic cloves
  • 1/3 bunch cilantro
  • 2 tablespoons lime juice
  • salt
  • crushed red pepper

Directions:

Place tomatillos in bowl of a food processor or blender. Pulse to puree until smooth. Then add jalapeno, avocado, onion, garlic, cilantro, and lime juice. Pulse until smooth, then add salt and crushed red pepper to taste.

Store covered in the refrigerator for up to 1 week.

Time: 5 minutes.

Yield: 4 cups.

Linked up with Weekend Potluck.

Unknown's avatar

Published by Sarah

Librarian. Runner. Wife. Jesus follower. Loves reading, Indiana basketball, trying new recipes, coffee, cuddling with my kitties, cozy scarves, and cardigans.

39 thoughts on “Guacamole Salsa”

    2. I wish you’d put a Pin It button on your images to make it easier for people (like me) using borrowed devices to pin your recipes. TIA

      Like

      Reply

      1. Hi! Thanks for wanting to pin my images! Unfortunately on wordpress.com I can’t install the Pin It button plug in, but if you scroll down to the bottom of each post, there’s a “Share this” area. Hover over the Share icon and the Pin It button is the first icon there. Hope this helps!

        Like

  4. How do you keep it from turning brown? My guacamole always turns brownish and if I don’t stir it up before my husband sees it, he won’t eat it!

    Like

    Reply

    1. For normal guacamole I just keep the avocado pit in and that helps. Adding lime/lemon juice also helps prevent that. But for this guacamole salsa, it actually doesn’t turn brown at all- and lasts about a week. The first batch I split into two smaller jars, one with the pit and one without and they both looked the same the next day!

      Like

      Reply

  7. Two things I totally love, why have I never thought of this?!? Brilliant idea! I will so be trying this in the summer. Thank you! Plus I love to make salsa, something about cutting and chopping soothes me 🙂

    Like

    Reply
  16. Pingback: {Green} Bean and Cheese Enchiladas | The Pajama Chef
  17. Pingback: How To Eat Your Way Through Cinco De Mayo - HooplaHa.com
  18. Pingback: Taco Pizza | The Pajama Chef
  19. Pingback: Zin-Zen Chicken | The Pajama Chef
  20. Pingback: Spicy Chickpea Bacon Burgers | The Pajama Chef

Thanks for visiting... I would love to hear from you!

This site uses Akismet to reduce spam. Learn how your comment data is processed.