Guacamole Salsa Recipe | Creamy Green Guac Sauce for Tacos & Chips
A creamy, tangy guacamole salsa that blends avocado richness with bright tomatillos for a silky, pourable sauce perfect for tacos, chips, and more. It comes together quickly in the blender and can be customized for heat and texture.
Ingredients
Ingredients
- 2 ripe avocados pitted and peeled
- 6 medium tomatillos husked, rinsed, and quartered (about 10–12 oz)
- 1 jalapeño or serrano stemmed; seeded for milder heat
- ½ small white onion roughly chopped
- 2 garlic cloves
- ½ cup fresh cilantro tender stems and leaves
- ⅓ –1/2 cup water as needed for blending
- 2 tablespoons fresh lime juice about 1 lime
- ¾ –1 teaspoon kosher salt plus more to taste
- Optional: 1–2 tablespoons neutral oil or Mexican crema for extra silkiness
Instructions
Instructions
- Husk and rinse the tomatillos to remove stickiness, then quarter them.
- Halve, pit, and scoop out the avocados; roughly chop the onion and jalapeño, and peel the garlic.
- Add tomatillos, onion, jalapeño, garlic, cilantro, lime juice, and 1/3 cup water to a blender and blend until mostly smooth.
- Add the avocados and salt, then blend until silky, adding more water 1 tablespoon at a time to reach a thick but pourable consistency.
- For an ultra-creamy texture, blend in neutral oil or Mexican crema.
- Taste and adjust seasoning with more salt or lime, and add more jalapeño for extra heat if desired.
- Transfer to a jar and chill for 20–30 minutes to let the flavors meld.
- Stir before serving and adjust thickness with a splash of water or lime juice if needed.
Notes
Use a powerful blender for the smoothest texture. Seed the pepper for milder heat or use serrano for a hotter salsa. Avoid over-blending to keep the color vibrant. Store in an airtight jar with plastic wrap pressed on the surface; keeps 3–4 days. To prevent browning, add a thin layer of lime juice or oil on top. If too tart, add more avocado, a pinch of sugar, or a spoon of crema. For a thicker dip, use less water or add extra avocado.