Salsa verde guacamole adds a splash of tangy tomatillo salsa to creamy mashed avocado, and the result is a dip that tastes fresher and brighter than the plain version. With ripe avocados, lime, tomato, red onion, and a little jalapeno, it comes together in 10 minutes in a single bowl.
The salsa does double duty: it seasons the avocado and keeps the dip looking green and juicy. Serve it with tortilla chips, spoon it over tacos, or spread it on a sandwich.
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Why This Salsa Verde Guacamole Recipe Works
Salsa verde brings acidity, a gentle smoky tomatillo flavor, and a bit of heat, which means you need fewer ingredients to get big flavor. Two to three tablespoons are enough to season three avocados without making the dip runny.
The texture is up to you. Mash lightly with a fork for a chunky dip, or keep going for a smooth, creamy spread. Chopped tomato, red onion, and cilantro add freshness and crunch, and a small amount of hot sauce adds a gentle kick that you can leave out if you want a milder dip.
Ingredients for Salsa Verde Guacamole
- 3 ripe avocados, halved and pitted
- 2 to 3 tablespoons salsa verde
- 1 tablespoon fresh lime juice
- 1 jalapeno, stemmed, seeded, and chopped (optional)
- 1/2 red onion, finely chopped
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon garlic powder or fresh minced garlic
- 1/4 teaspoon salt, plus more to taste
- 1 small tomato, seeded and chopped
- 1/2 teaspoon hot sauce
Avocados. Choose avocados that give slightly when pressed. Hard fruit will not mash, and very soft fruit may be brown inside.
Salsa verde. Use a thick, medium spicy salsa verde. A watery salsa will thin the dip, so drain off extra liquid first.
Lime juice. Lime adds flavor and slows browning.
Red onion and tomato. Chop them small. Seeding the tomato keeps the dip from getting watery.
Jalapeno and hot sauce. Remove the seeds for mild heat, or leave a few in for more.
How to Make Salsa Verde Guacamole
1. Mash the avocados. Scoop the avocado flesh into a large bowl and mash lightly with a fork.
2. Add the salsa and lime. Stir in the salsa verde and lime juice and keep mashing until the dip reaches the texture you like.
3. Fold in the extras. Add the jalapeno, red onion, cilantro, garlic, salt, tomato, and hot sauce, and stir until just combined.
4. Taste and adjust. Taste with a chip, then add more salt, lime, or salsa if needed.
5. Serve or chill. Serve right away, or press plastic wrap onto the surface and refrigerate until ready.
How to Serve Salsa Verde Guacamole
Serve the dip with tortilla chips, or use it as a topping for tacos, quesadillas, and grain bowls. For recipes that go with it, try baked beef tacos, sheet pan chicken fajitas, crispy ground beef quesadillas, or garlic cilantro lime rice.
How to Store and Reheat Salsa Verde Guacamole
Guacamole tastes great fresh. To store leftovers, press plastic wrap directly onto the surface so no air touches the dip, then refrigerate for 1 to 2 days. Scrape off any brown surface layer before serving, and stir well. Guacamole does not hold its texture well when frozen, so plan to eat it fresh.
Tips and Variations for Salsa Verde Guacamole
Choose ripe avocados. Look for dark skin that yields gently to pressure. Fruit that is still firm can ripen on the counter in a day or two.
Drain the salsa. Spoon off extra liquid from the salsa verde before measuring so the dip stays thick.
Control the heat. Seed the jalapeno for mild heat, add the seeds for medium, and skip the hot sauce for a mild dip.
Prep ahead. Chop the onion, tomato, and cilantro up to a day ahead, then mash the avocados right before serving.
Use it as a spread. Spread it on toast, burgers, or wraps in place of mayonnaise.
Make it creamier. Stir in 2 tablespoons of Greek yogurt for a creamier, milder dip.
Add crunch. Fold in 2 tablespoons of diced cucumber or radish.
Wash produce. Rinse the avocados, tomato, and jalapeno before cutting. The Texas A&M Fight BAC brochure covers basic food safety habits such as cleaning and chilling.
Frequently Asked Questions About Salsa Verde Guacamole
What is salsa verde guacamole?
It is a dip made with mashed avocado and tomatillo based salsa verde, which adds a tangy, slightly smoky flavor.
How much salsa do you add to salsa verde guacamole?
Two to three tablespoons per three avocados is a good starting point. Add more only after tasting, because the salsa also adds salt.
Can you make salsa verde guacamole ahead of time?
You can chop the vegetables a day ahead and mash the avocados just before serving. If you must make it early, press plastic wrap onto the surface and refrigerate for 1 to 2 days.
Why does guacamole turn brown?
Avocado flesh browns when it is exposed to air. Lime juice and covering the surface tightly slow the change.
Is salsa verde spicy?
It ranges from mild to hot depending on the brand. Taste a spoonful first and adjust.
Salsa Verde Guacamole
Equipment
- Mixing bowl
Ingredients
Main Ingredients
- 3 ripe avocados halved and pitted
- 2-3 tbsp salsa verde
- 1 tbsp fresh lime juice
- 1 jalapeno stemmed, seeded, and chopped, optional
- ½ red onion finely chopped
- 1 tbsp chopped fresh cilantro
- 1 tsp garlic powder or fresh minced garlic
- ¼ tsp salt plus more to taste
- 1 small tomato seeded and chopped
- ½ tsp hot sauce
Instructions
Cooking
- Mash. Mash the avocado flesh in a large bowl with a fork until mostly smooth.
- Season. Stir in the salsa verde and lime juice.
- Mix in. Fold in the jalapeno, onion, cilantro, garlic, salt, tomato, and hot sauce.
- Taste. Taste with a chip and adjust the salt and lime.
- Serve. Serve fresh or cover the surface with plastic wrap and chill.
