I love eating green!
Who doesn’t love a bowl of something bright and green? Especially when it’s this guacamole salsa.
Yes, the name “guacamole salsa” might sound strange at first — it’s essentially a hybrid of salsa verde and guacamole — but it works. I first noticed the name on a store-bought jar and loved the idea.
On a recent trip to the store I checked the ingredient list and was surprised to find artificial coloring and flavoring in that jar. That seemed unnecessary for something that should be made from fresh vegetables, so I decided to make my own version at home.
Both guacamole and salsa are naturally vibrant and full of fresh ingredients: tomatillos, avocados, cilantro, lime, onion and peppers. That’s exactly the flavor profile I wanted — clean, bright, and real.
It’s tempting to dive right in.
To build flavor, I charred a jalapeño over my gas stove until the skin blackened. After a short rest in a bag to steam, I peeled off the charred skin and sliced the pepper. This quick charring adds smoky depth without fuss.
Into the food processor went the charred jalapeño, tomatillos, ripe avocados, garlic, a little onion, torn cilantro, salt, pepper and plenty of fresh lime juice. Pulse until smooth but still bright and slightly textured. The result is a vivid, creamy green salsa with the freshness of tomatillos and richness from avocado.
This guacamole salsa is perfect with tortilla chips. It also makes an excellent dressing for salads, a drizzle for tacos, a creamy addition to burritos, and an irresistible topping for nachos.
Because it’s built from fresh produce, it’s a better-for-you option than many jarred versions that include additives. The bright flavors hold up well, and a little extra onion, cilantro or jalapeño on top adds a nice finishing touch.
Roasted Jalapeño Guacamole Salsa
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Ingredients
- 1 jalapeño pepper
- 4 tomatillos chopped
- 3 avocados
- 2 garlic cloves
- 1/4 cup diced onion plus more for topping
- 1/4 cup fresh torn cilantro plus more for topping
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 to 5 tablespoons freshly squeezed lime juice or more if needed
- tortilla chips for serving
Instructions
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Char the jalapeño under a broiler or directly over a gas flame until the skin is blackened. Place the pepper in a zip-top bag to steam for 10 minutes, then peel off the charred skin and slice. Leave the seeds and membranes in if you want more heat.
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In a food processor combine the sliced pepper, chopped tomatillos, avocado, garlic, onion, cilantro, salt and pepper. Blend until mostly smooth. With the processor running, add lime juice until the mixture reaches the desired consistency. Transfer to a bowl and top with extra diced onion, cilantro and jalapeño slices if you like.
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Serve immediately with tortilla chips or use as a dressing, sauce or topping.
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More margaritas.