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This guacamole salsa recipe combines the best of both worlds—guacamole and salsa verde—into one smooth, creamy dip that’s made in a blender. It’s incredibly versatile and delicious served with chips, or drizzled over a number of different recipes.
Appetizers are life, especially in the summertime and it’s hot outside and you don’t want to be bogged down with a heavy meal. And by appetizers I mean dip. This dip in particular is similar to guacamole or pico de gallo, but it’s also very easy to drizzle over just about anything.
The first time I’d heard of guacamole salsa was a few weeks ago when one of Miguel’s friends brought some over to our house. It was store-bought and pretty good, but I was immediately convinced I could make my own at home. Sure enough, this homemade version is BETTER because it tastes fresh and is made with real ingredients.
WHAT IS GUACAMOLE SALSA?
Guacamole salsa is a combination of traditional guacamole and salsa verde.
- jalapeño peppers
- red onion
- lime juice
HOW TO MAKE THIS DIP
Add all ingredients to a blender and blend for at least 30 seconds or until the mixture is smooth.
Taste test the dip for yourself. What I really mean is dip a finger in the dip and see if it suits your fancy. I thought it was pretty tasty this way, but if you want it to be spicier, add another jalapeño pepper, and if you want it to have more zest, add a little more lime juice.
THAT’S IT! Note: this salsa should last up to a week in the refrigerator, just make sure to store it in an air-tight container.
WHAT TO SERVE WITH GUACAMOLE DIP
- Cauliflower breakfast bowl
- Kale taco salad
- Seared salmon with chipotle salsa
- with a salmon burger
- with tortilla or plantain chips
- over rice
OTHER APPETIZER RECIPES
- 6 to matillos
- 4 jalapeño peppers seeds removed
- 2 avocados
- 1/2 cup red onion sliced
- 1/2 cup cilantro
- 1 garlic clove
- Juice from 1 lime
- 1/2 tsp salt
- Pinch of black pepper
- Add all ingredients to a blender or food processor and pulse for 30 seconds.
- Serve dip with tortilla chips, or use it as a condiment over rice, quinoa or on top of a burger.