Guacamole Salsa

Introducing the pourable, dunk-able guacamole! Bursting with all the flavors of guacamole – in salsa form. A healthy snack, side or appetizer that no one will be able to get enough of!

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Salsa. My favorite condiment of all time. This recipe turns guacamole into salsa – using all the ingredients used to make guacamole. The difference? There is a higher ratio of tomatillos (or tomatos) to avocados, as opposed to higher ratio of avocados to tomatillos. Since this salsa is much thinner than guacamole, you get all the flavors of guacamole in a much less calorie dense way. I know. You can thank me later.

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This salsa comes together in the blender in about T-minus 2 minutes. It’s so simple, and SO easy. We are always making it to go along with dinner at my house. My favorite way to serve it, behind with a big bowl of chips, is poured over some shredded pork or grilled chicken. BONUS: Make tacos with shredded pork and this guacamole salsa as the filling. So good you don’t even need any other toppings. I have also used it to spread on my turkey sandwiches – so much flavor without adding any fat.

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For tacos, we make the salsa a little bit thinner, but it can be made thicker like real guacamole – and everywhere in-between. More tomatillos will make a thinner salsa, and less will result in a thicker salsa.

Guacamole Salsa

Introducing the pourable, dunk-able guacamole! Bursting with all the flavors of guacamole – in salsa form. A healthy snack, side or appetizer that no one will be able to get enough of!

Ingredients:

3 tomatillos (or more if you want it thinner), washed and de-cored
1 jalapeno pepper, seeded and deviened
1 cup cilantro, roughly chopped
1 thick slice of onion
1 garlic clove
1 avocado
1 teaspoon salt

Directions:

  1. Cut the tomatillos into quarters and put in the blender. Then add the jalapeño, cilantro, onion, garlic, avocado & salt. Make sure you put the tomatillos in the bottom of the blender and not the avocado so it doesn’t stick to the blade. You might have to help it start by stirring around until the juice from the tomatillos helps move the other ingredients around.
  2. Top with chopped cherry tomatoes, if desired. Serve immediately. Store in the refrigerator in an airtight container for up to 1 week. Salsa will thicken in the refrigerator – add more tomatillos before serving to thin out salsa