Avocado Salsa Recipe - Cooking Classy (2024)

FAQs

What's the difference between guacamole salsa and avocado salsa? ›

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.

Some of our favorite ways to enjoy it is on burritos, chicken tacos, as a spread on sandwiches, as a salad dressing or on top of anything off the grill. To store your Homemade Avocado Salsa, place in an airtight container in the refrigerator. It will last a week in the fridge.

Cook the salsa, and you'll trade bright, fresh flavors for something deeper, sweeter.

I love to serve it as a fun, fresh appetizer with tortilla chips, but this avocado salsa is great in other ways, too. You can stuff it into tacos or spoon it over nachos. I even like it on top of a black bean burger! Easy, versatile, and delicious, it's a recipe you'll want on repeat all summer long.

Guacamole is also calorie-dense, but is high in unsaturated fat and has some important vitamins. Salsa is lower in calories, with no fat and has many beneficial vitamins.

Pat the guacamole down to give it a flat surface. Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.

Although brown guacamole isn't the most appealing, it's completely safe to eat (as long as you've stored the guacamole in the refrigerator, and it isn't more than three days old). "While a bit off-putting to look at, brown guacamole is totally safe," confirms Food Network's nutritionist, Dana Angelo White, MS RD ATC.

No, it does not turn brown and it stays delicious for 2-3 weeks.

Salsa recipes have specific spice and ingredient proportions executed in an almost formulaic manner. Furthermore, many Mexican restaurants are either owned by Mexican families or run by Mexican chefs who rely on both generational and cultural knowledge to create the most authentic salsas.

For a smooth, restaurant-style salsa, use a blender. However, if you prefer chunkier salsa, the pulse button on food processors will allow you to gain increased control over your salsa texture by incrementally chopping or pureeing your ingredients.

Is avocado salsa just guacamole? ›

Superfans could even add a spoonful of avocado salsa to spice up your avocado toast. The key differences between avocado salsa and guacamole, as Boss the Kitchen notes, are that avocado salsa is much thinner and includes an important key ingredient: tomatillos.

Add fresh leafy herbs or your favorite herbed sauce: Chopped fresh basil, cilantro, dill or parsley are all good with avocado. So is a drizzle of pesto, zhoug sauce (spicy cilantro sauce), or chimichurri.

Guacamole is basically mashed, raw avocados mixed with other ingredients to taste. The avocados give guacamole the green base, and other ingredients, such as tomatoes and onions give it some textured flavor. Guacamole is especially popular on Super Bowl Sunday and Cinco de Mayo.

The word guacamole originated in Latin American Spanish. It comes from the Nahuatl word ahuacamolli, which translates to “avocado sauce.”

Avocado salsa is a vibrant and chunky dip. Almost a cross between guacamole and pico de gallo, it's a refreshing blend of avocados, tomatoes, onions, jalapeño, lime juice, and cilantro. Served with tortilla chips, it's the perfect summer appetizer.

Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick. Stop the blender, and season the salsa with garlic powder and salt to taste.