Guacamole Salsa: Ready in 5 minutes!

This Guacamole Salsa is everything you need to get your tacos to the next level. Made with avocado and cilantro, this sauce goes well not only with tacos but also with onion rings, chicken wings, burritos and nachos.

When you think about guacamole salsa 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.

Guacamole sauce for tacos

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.

Guacamole Taco Sauce

Guacamole salsa 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 (tacos made with steamed pork) which are the ones that started this guacamole salsa trend.

By now and over the years guacamole salsa 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 To 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?

Sauce ingredients on a food processor.

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.

Avocado blended until smooth

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. 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.
Green avocado blended with chilies

How To Enjoy This Salsa

chilies and cilantro blended

Guacamole salsa for tacos

This creamy and spicy guacamole salsa is a great for pouring over your tacos and dipping your favorite snacks.
PREP 5 minutes
TOTAL 5 minutes
5 from 6 votes
Print Pin Rate
Servings: 1
Author: Maricruz


  • 1 ripe avocado
  • 1 bunch cilantro
  • green chilies (jalapeno, serrano) (to taste)
  • ½ medium white onion
  • ½ lime juice (or more)
  • 1 garlic clove (peleed)
  • salt


  • In a blender add garlic, onions, salt, cilantro and chilies (discard seeds and veins if you dont like spicy). Add ¼ 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 before serving.


You can prevent your sauce from becoming brown with this little trick: Add a bit of water over the sauce (try to not mix it). Close the lid and there you go. When you’ll need the sauce just carefully discard the water, give it a stir and that’s it.
Serving: 1grams | Calories: 413kcal
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Recipe Rating


  1. 5 stars
    Loved the consistency of the sauce, I was a bit afraid to use the chillies and endded up being too hot for the kids or the family, but was actually okay for them, very mild. Thank you for the recipe, would love to use more avocado in my cooking!

  2. Your photo shows what look like the dried out chilis? Does it matter if they are fresh or dried?

    1. Hi Deseree. The ones in the photo are thai fresh green chilies. You can use jalapeno, thai, serrano, any green hot peppers you can find.

      Dried chilies are usually red and if you use those it can change a bit the color of the salsa but the taste will still be great.

  3. 5 stars
    Hello! I just made this Guacamole Salsa and it is DELICIOUS! Question: Can I freeze part of my batch so it keeps longer? I doubled the recipe because I didn’t know how much it would make and now I have A LOT of this scrumptious salsa I don’t want to waste!

    1. Hi Jenny, yes you can freeze this salsa for up to 2-3 months. I recommend using a bag and vacuum as much air as possible. When you wan to eat it, thaw it overnight in the fridge, give it a stir and enjoy.