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Guacamole Salsa For Tacos
author
Maricruz Avalos Flores
3
cups
This creamy and spicy guacamole salsa is great for pouring over your tacos or dipping your favorite snacks.
prep
5
minutes
minutes
cook
5
minutes
minutes
total
5
minutes
minutes
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PIN
Ingredients
▢
2
small
ripe avocados
▢
½
lb
tomatillos
(or 1 -13oz can)
▢
1
bunch cilantro
▢
jalapeño or serrano chiles
(as many as you want)
▢
1
small
onion
(cut into chunks)
▢
lime juice
(to taste)
▢
1
garlic clove
(peleed)
▢
salt
(to taste)
Instructions
Remove the husks from tomatillos, wash them and boil them until soft.
Drain tomatillos and allow them to cool down. If using canned tomatillos, drain them too.
Add a few chilies, garlic, onion, salt, and some cilantro to a blender or food processor.
Add ¼ cup of water and blend for 1 minute.
Add tomatillos, avocado flesh, remaining cilantro, more chilies if you want, and lime juice.
Blend until your desired consistency (read notes).
Transfer the sauce to a bowl or jar and adjust the salt and lime juice to taste.
Serve or store for later.
Notes
The salsa texture will depend on how long you blend it.
Adjust lime juice at the end. Unlike guacamole, you can’t really feel the tangy taste here, just a subtle flavor.
I don’t like to feel chunks of garlic in my sauce, so I always blend it first with 1-2 chilies and onion.
Adjust spicy to taste by adding fewer or more chilies.
You can also remove seeds and membranes from chilies.
Tomatillos are not easily available worldwide, so you can leave them out.
If you don’t add tomatillos, add 1/2 extra avocado and more water to blend the ingredients.
Nutrition Information
Serving:
1
cup
|
Calories:
250
kcal
|
Carbohydrates:
18
g
|
Protein:
4
g
|
Fat:
20
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
13
g
|
Sodium:
787
mg
|
Potassium:
894
mg
|
Fiber:
11
g
|
Sugar:
5
g
|
Vitamin A:
327
IU
|
Vitamin C:
24
mg
|
Calcium:
29
mg
|
Iron:
1
mg
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