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!
It goes perfectly with juicy tacos de al pastor with that fresh piece of pineapple cut off the top, and mulitas doraditas.
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 delicious nachos.
Guacamole Sauce, What’s so different?
This recipe includes the ingredients used in making guacamole with the addition of garlic. The difference is, instead of by hand, it is processed in a blender with all fresh and uncooked ingredients to make a sauce.
I use ripe avocados or avocados previously frozen from the harvest. They are the 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. and don’t question my love for garlic. 🙂
Ingredients
Ingredient Quick List: Avocado (frozen can be used too), serrano pepper, cilantro, water, onion, garlic, lime, sea salt.
Ingredient Notes
- 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’d suggest adding a pinch of cumin if you make the salsa without cilantro. See Pro Tips section 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? Use just one fresh pepper or less and add dried chile flakes of your choice to supplement for the missing spice.
Chile Mentions:
I like to use crushed chile japones, thai chili, or chile de abol. I frequently cook with these types of dried chiles so I’m familiar with their heat level.
Use very little unless you’re already familiar with your limits because as the dried chile settles into the salsa, the spice will likely come through.
Step-By-Step Instructions
To make the guacamole salsa
Step 1: Gather all ingredients and set in a bowl or directly into blender
Step 2: Add water and juice of half the lime. You’ll use the other half when blending is complete.
Step 3: Blend for 20-30 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.
Equipment Tip! Recipe fits in a smoothie cup, if you’re using a 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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Salsa Guacamole
DESCRIPTION
Equipment
- 1 Blender cup
- Knife
- Citrus juicer
- Bowl
Ingredients
- 3 halves avocado ripe or frozen avocado
- 1/2 cup cilantro sprigs stems
- 2 cloves garlic
- 2 whole serrano peppers or jalapenos
- 1 cup water
- 1 whole lime juiced
- 3/4 tsp kosher salt or 1/2 tsp sea salt
Instructions
To make Guacamole Salsa
- Gather all ingredients including the salt and set in a bowl or directly into blender (Tip! fits in a smoothie cup, if you're using a ninja blender).
- Add water and juice of half the lime. The other half will be used when blending is complete.
- Blend for 20-30 seconds until smooth. If making from frozen avocado, you may need to shake the cup at least once to assist. Repeat blending in 10 second intervals.
- Pour salsa in a bowl, sprinkle remaining lime, and stir it in. Eat immediately or refrigerate for later consumption.
Notes
- Recipe yield: about 2 cups salsa.
- Storage: Store salsa in a food safe bowl with airtight lid in refrigerator. Salsa will last up to 5-6 days.
- Great on tacos and all the savory things to eat!
- Frozen avocados are really great for this recipe. Be sure to learn the steps for freezing avocados, also available on the latinasquecomen blog.
- Meal ideas for topping with salsa: Drizzle over nachos, sopes, tostadas, al pastor tacos, seafood salads and much more!
For all the helpful tips and recipe details visit the Guacamole Salsa post on the LatinasQueComen website.
Nutrition
Equipment
- Knife
- Citrus Juicer
- 10-16 ounce bowl
- Blender
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