When you think about guacamole sauce you might have in mind that rich and spreadable mexican dip everyone loves. And you’re right. Guacamole is also considered a sauce so you’re not wrong. Not completely.
In Mexico, there’s also a sauce made with avocado that’s is called salsa guacamole (guacamole sauce). It’s served mostly in every taco stand all over the country. The sauce I am talking about is smooth, with a velvety consistency and similar in taste to a normal guacamole, but also a little bit different.
The guacamole sauce in Mexico
Guacamole sauce in fact isn’t as old as its omonymous . This sauce started to be popular in central Mexico, back in the 90’s when some taquerías (taco stands) started to prepare it and pour it over tacos.
I didn’t hear about this sauce until I went to live in a city in central Mexico. There also discovered tacos de lechón (steamed baby pig taco) which are the ones that started this guacamole sauce trend.
By now and over the years the guacamole sauce has become so popular all over the country, making it the most wanted and requested sauce not only for tacos but also for any kind of dishes.
I wish I have some photos to show you about those tacos, they’re scrumptious. But instead, I’ll leave you the recipe to make the most delicious, velvety avocado sauce that you can use not only for pouring on your tacos, but also to dip in your chicken wings, spring rolls, onions rings or anything your heat desires.
How do we make guacamole salsa
We gonna start by choosing the most ripe avocados. Then put them in a blender with fresh cilantro, onions, green chilies, garlic, a squeeze of lime and salt. Blend until smooth and enjoy. Pretty easy, right?
Tomatillo, the secret ingredient?
If you want to call it like that. To make this sauce less expensive, the taquerías in Mexico started adding also some tomatillo. Personally I don’t like to add tomatillo to my sauce, besides, here in Italy is pretty hard to find it so I just leave it out of the recipe.
But if you want to try adding some, you gonna need to boil a small batch of tomatillos until soft, let them cool and then blend them with the rest of the ingredients.
Tips and tricks
If you want a rustic version of this sauce, don’t over blend the ingredients. Put first some of them, like garlic, chilies, cilantro and onion, blend, then add the avocado and hit the button to blend for 2-3 seconds. The sauce will have some chunks of the ingredients making it very “rustic”.
Don’t use so much lime. Unlike guacamole, you can’t really taste the lime here, but a little lime is needed anyway to prevent the sauce from becoming brown.
I don’t like to feel chunks of garlic in my sauce, so I always blend it first with a bit of chilies and onions until is completely disintegrate. Then proceed with the recipe.
You can use any kind of green chili you want but I strongly recommend don’t leave it out. If you don’t want your sauce to be spicy, use large chilies like jalapeño, so you can discard seeds and veins more easily.
Try those recipes to enjoy your guacamole sauce:
Guacamole sauce for tacos
- 1 ripe avocado
- 1 bunch cilantro
- green chilies jalapeño, serrano
- ½ medium white onion
- 1/2 lime juice
- 1 garlic clove peleed
- In a blender add garlic, onions, salt, cilantro and chilies (discard seeds and veins if you dont like spicy). Add 1/4 cup of water and blend for 20-30 seconds at high.
- Add avocado, lime juice and a little more cilantro. Blend for 10 seconds or more if you prefere a more velvety texture.
- Transfer to a jar and keep it at room temperature.