What’s avocado salsa? Isn’t that just a fancy name for guacamole? A lot of their ingredients can be the same (and they both taste goooood) but they’re different. Let’s break down the fundamental difference.
GUACAMOLE (or “guac,” as the cool kids call it) is an avocado-based dip. SALSA, meanwhile, is (by its truest definition) a tomato-based sauce or dip. Avocado Salsa, then, is the best of both worlds — it’s a dip with a base of avocado and tomato. Both are equally in charge.
However you slice it, you can’t have too much of a good thing (that is, Avocados From Mexico). So if you’re working up a party spread, football appetizers, or a Taco Tuesday, guacamole and avocado salsa are both delicious options. The more options, the merrier!
Speaking of options, here’s a simple avocado salsa recipe. But if you consider yourself a Big League Blender, scroll down for recipes that are even swankier.
Chunky and perfectly seasoned, this is an easy go-to when your avocado salsa cravings kick in. Here are the basic ingredients for avocado salsa.
For a chunky texture, gently toss all ingredients in a medium bowl until mixed. For a smoother texture, put everything in the blender and pulse until it reaches your desired consistency. (Add water, olive oil, or more lime juice for a runnier salsa.) Pro tip: If you decide to lick the bowl clean afterwards, make sure no one is around to avoid an embarrassing explanation.
Ripe avocados will mash more easily, but they also taste perfecto. Don’t know how make a good pick? Check out this video to learn how to pick a good avocado every time.
Got that itch for something spicy? The avocado salsa recipe below is a versatile dip that will get you sweating — but creamy avocado and Mexican crema will temper the spice just enough to cool you down and keep you wanting more.
Blend until smooth. If it’s too thick, add a couple tablespoons of water or lime juice for a little extra tang until you get your desired consistency.
Crank the 🔥🔥🔥: You can spice things up in this recipe (or any avocado salsa) by adding more hot peppers — jalapeño, serrano, habanero, you name it. Just be careful not to overdo it, since hot peppers pack a mighty punch.
For a spicy twist on some green salsa goodness, try using serrano peppers instead of jalapeños in this fresh and zesty Avocado Salsa Verde — or use both if you think you’re brave enough.
Sweet and spicy can be a good match, which is why adding fruit to salsa is not a new concept. One of the most common fruits in salsa is mango since its sweetness doesn’t overpower other ingredients and its texture is awesome for dicing and blending.
Before you do anything, make sure you know what kind of heat you can handle. Habaneros are about 40x spicier than jalapeños — remove the seeds unless you’re trying to cause serious mouth-fires. Add all ingredients to a blender and pulse until desired consistency.
Sweet, Sweet Salsas: You can get as creative as you like with the fruits and sweet flavors. Try springing for recipes like Strawberry Avocado Salsa with Cinnamon Tortilla Chips, or this Avocado and Tropical Fruit Salsa. They’re unique for sure, but you won’t be disappointed.
All of these salsas are easy to make ahead of time and store for later. Just cover them with plastic wrap or pour them into sealable container like a Mason jar or glassware. Keep your avocado salsa in the refrigerator to preserve it for up to a week. (Don’t worry about the avocado turning brown; the citric acid in the lime juice will prevent oxidation and keep their fresh colors from getting dull.)
All of these salsa go great with tortilla chips or dippable veggies like carrot and celery sticks. They’re also super good as sauce on tacos, loaded quesadillas, taquitos, enchiladas, or chicken tortilla soup.
For more good eatin’, head to our full avocado recipe archive.
Provide your email address to download
a free recipe e-book.