Salsa Guacamole

This street taco Guacamole Salsa drizzles all year long with this easy recipe. With six fresh ingredients (sans tomatillo) and about 5-minutes you’ll have a tasty-spicy avocado sauce for the whole week.

Here we go, ala Salsa Guacamole vamos!

It goes perfectly with juicy tacos de al pastor with that fresh piece of pineapple cut off the top, mulitas doraditas, y mas (and more).

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Prefer cream texture and less spicy? Try our family favorite Creamy Avocado Salsa or my Fake Guacamole recipes; perfect for taquitos, flautas, taco salads, quesadillas, and nachos.

Why You Should Try this Recipe

This recipe includes the ingredients used in making guacamole with the addition of garlic. Instead of made by hand guacamole, this recipe is processed in a blender to make a salsa with 100% fresh ingredients.

Blenders are not a new thing when making salsa. But for making a salsa verde from avocado, it’s nice to have different variations that do not require any cook time.

Ways to improvise

I use ripe avocados or avocados previously frozen from the harvest.

Frozen avocados are perfect for meals, sauces, and toppings that call for staple favorite salsas like this one.

I skip the garlic in my traditional guacamole when I make it by hand in bowl. But, when I make a fresh guacamole in mi molcajete, I use garlic. It’s all a matter of preference.

Ps. my love for garlic, you’ll likely have noticed by now my happy readers. 🙂

Ingredients

Ingredient Quick List: Avocado (fresh or frozen), serrano pepper, cilantro, water, onion, garlic, lime, sea salt.

• 3 halves of ripe avocado
• onion, a few pieces from a quarter of medium round onion.
• 2 garlic cloves
• 2 serrano peppers
• fresh lime juice
• half cup cilantro, stems on ok.
• water
• salt to taste

Ingredient Notes / Variations

• Avocados – Fresh or frozen avocados can be used to make this Salsa Guacamole.
  • Unsure how to pack your extra avocados in the freezer for delicious salsas. Learn how with our How to Freeze Avocados post (super useful).

• Cilantro is an essential ingredient in this recipe. I use half of a bunch of cilantro, stems on.
  • The earthy flavor this herb gives to this salsa is a favorite but feel free to omit if cilantro isn’t an ingredient you can eat.
  • I recommend adding a pinch of cumin to blend into the salsa guacamole if you make the salsa without cilantro. See Pro Tips for more on this topic below.

• Onion – White is used but you can always use brown onion, it’s a bit milder but still strong enough for this recipe. Just a few pieces from 1/4 of the onion will be enough.

• Lime – Use lime, you can pull it off with lemon but I’ll always recommend lime for its highly acidic property. If you want extra tangy salsa, have 2 limes ready to use.

Ways To Spice It Up

Don’t have much fresh pepper on hand but have all the other ingredients? Sometimes we run low on peppers, it happens! Despite this the Salsa must go on, and it will still be all good. We got you.

Use one fresh pepper or less and add dried chile (flakes or grounded) of your choice as supplement for the additional spicy flavor.

Step-By-Step Instructions

To make the Guacamole Salsa

1. Gather all ingredients. Rinse all to ensure perfectly clean for salsa and set ingredients in a bowl or directly into blender.

2. Add water and juice of half the lime. You’ll use the other half when blending is complete.

3. Blend or pulse for 20 seconds until smooth. If using frozen avocado, you may need to shake the cup at least once to assist, then repeat blending in 10 second intervals. Salsa ready!

Transfer all salsa into a food safe storage of choice and squeeze remaining lime over the top. Enjoy your guacamole salsita.

Equipment Tip! Recipe fits in a smoothie cup. I use my ninja food processor. No cook time, whatsoever.

Pro Tip! If making from frozen avocado and the salsa looks very icy-cold smoothie type, just let it thaw a bit, about 5-10 minutes. Don’t worry, it’s not going to blacken.

Note: Avoid adding unnecessary water. Will dilute flavor and salsa.

Foods To Eat With Salsa Guacamole

If you need more ideas, use up any salsa on any of these dinner favorites:

• Imitation Crab Ceviche
• Guisados
• Easy Chicken Quesadillas
• Dressing for Tostada and Salad Bowl

Spread it on breakfast toast, drizzle over eggs, and in lunch wraps!

Pro Tips / Receta Notes

Recipe yield: 2 cups smooth salsa.

Storage: Store in a food safe container or bowl, sprinkle some left over lime over the top of the remaining salsa and cover with airtight lid or wrap. Eat salsa within 5-6 days for best taste.

Like cumin flavor in your salsa? Add a dash or up to 1/8 teaspoon of cumin to the blender for that extra depth of flavor.

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Equipment

• Knife
• Citrus Juicer
• 10-16 ounce bowl
• Blender