Prep: 20 minutes | Total: 20 minutes | Ingredients: 7 | Servings: approximately 4 cups
This is the only Guacamole Salsa recipe you’ll ever need. Bright and vibrant with hints of lime and chilli, you won’t be able to stop eating it.
Guacamole Salsa is chunky, addictive and has a secret step that really lifts the taste. We’re not fans of smooth guacamole that tastes the same mouthful, after mouthful.
For the best Guacamole Salsa texture, we want slightly chunky avocado pieces, along with finely chopped onion and deseeded tomato, with coriander adding the textures.
Adding a little tabasco sauce really kicks up the flavour stakes. Spicy, slightly acidic tabasco adds a balance and a kick to our favourite creamy, and chunky Guacamole Salsa recipe.
We often serve our guacamole for parties along with our smoky chilli con carne for perfect party food.
At a Glance This Is What You Need To Make Guacamole Salsa
freshly milled black pepper
How To Tell If An Avocado Is Ripe
Avocados vary in colour by varieties and there are over 500 types, that vary in size, texture and shape. The best way to select a ripe avocado is to gently press the top of the avocado which should yield to gentle pressure.
How Do I Dice Avocado
Halve the avocado using a sharp knife and remove the seed by hitting the seed with the knife and slightly twisting the knife the seed comes away.
Score the avocado 1 1/4cm (1/2 inch) from top to bottom and then score crosswise. Use a spoon to scoop the flesh and you’re good to go.
How To Smash Garlic Into A Paste (Our Secret Method)
This simple method of smooshing the garlic is our secret to evenly flavouring the guacamole. Smooshing garlic with salt releases all the garlic oils allowing the flavour to evenly distribute throughout the guacamole, without any chunks of garlic.
Salt works as an abrasive while smooshing ( our new favourite word) the garlic which speeds the process up.
Use the flat side of a large knife and press each clove and slide the knife to squash the cloves of garlic. Sprinkle the salt over the squashed garlic and continue to run the knife parallel to the board until the garlic is evenly minced and smooth.
How Do You Remove Seeds From Tomatoes
First up you need ripe, red tomatoes. Halve the tomatoes through the centre and use a teaspoon to scoop out the pulpy seeds.
Halving and deseeding the tomato, then finely chopping stops the guacamole from becoming too wet.
How Do You Keep Avocado From Turning Brown – P.S. Hot Tip
Vitamin C in lime juice creates a barrier against oxygen that reduces oxidation (browning). The oxygen reacts with the acid in the lime juice which slows down the chemical reaction, and prevents browning for a day or so.
After scoring and scooping your avocado squeeze the lime juice over the pieces and gently toss to distribute the lime juice.
How To Make Guacamole Salsa
- use your knife and salt to puree the garlic
- deseed the tomatoes
- cut tomatoes into a medium dice
- finely dice the onion
- grate the lime zest and combine all of the ingredients into a large bowl
- add the freshly milled black pepper
- add Tabasco to taste
- give it all a good mix – this saves over mixing once the avocado is added
- cut the avocado into squares while still in the skin
- use a dessert spoon to scoop the avocado flesh away from the skin
- finish with a good squeeze of lime juice, mix and serve
Should Guacamole Be Spicy
We prefer the addition of tabasco sauce as it blends completely through the guacamole, rather than chopped chilli.
Tabasco is a favourite chilli sauce of ours as it comes in a number of chilli flavours. Green jalapeno, chipotle, cayenne, habanero and siracha. We regularly switch tabasco sauces for adding different chilli highlights. It’s also widely available.
How Long Does Guacamole Last After You Make It
In our humble opinion guacamole is best-made a maximum of 2-3 hours before serving. The guac can go flat, i.e the lime juice flavour fades and the impressive fresh flavours seem to dissipate if made earlier, or the day before.
Sure we’ve read and tried methods of topping the guac with water, or oil and keeping for 2-3 days before serving, but it’s a fail in our book.
What you can do though is have your onion and tomato chopped, the garlic smashed and covered in the fridge giving you a quick head start to adding the lime, avocado and coriander.
Watch How To Make Guacamole Salsa
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What To Serve With Guacamole Salsa
Corn chips are the obvious, and fabulous accompaniments as they come in so many shapes and flavours, allowing you to add colour to your already vibrant Guacamole Salsa.
Our Homemade Baked Pita Chips are a quick, and economical alternative to corn chips.
Ring some healthier changes and offer cucumber slices, celery, carrot sticks or capsicum along with the corn chips.
What Can I Do With Leftover Guacamole
If you’ve got some leftover guacamole it is great served with:
- toasted sourdough with a poached egg for breakfast
- mixed in with some mayo for devilled eggs
- in a salad roll-up
- served on baked potatoes with sour cream
- use on top of nachos
- with chilli con carne and sour cream
- with raw veggie sticks
- on a burger
- with french fries
Don’t forget to rate this recipe and let us know what you thought when you make this fabulous Guacamole Salsa in the reviews below.
Guacamole is a firm favourite to serve at a party. Quick to make, economical and full of flavour.
Check out our notes above to stop the avocado browning.
Originally published June 2019
- 3 large avocados - (we like to use Hass)
- 3 tablespoons fresh lime juice, or to taste (about 2 limes)
- 1 tablespoon finely grated lime zest
- 5 medium cloves of garlic
- 1 teaspoon salt
- 2 medium ripe tomatoes, deseeded and finely diced
- 1 small red onion, finely diced
- 1 teaspoon tabasco sauce, or to taste
- 1/3 cup finely chopped coriander
- peel and smash the garlic cloves with the side of a large knife
- add salt to garlic and using the knife parallel to the board press and slide the knife repeatedly over the garlic until the garlic is a fine paste and place in a large bowl
- deseed the tomatoes by cutting in half horizontally and use a teaspoon to scoop out the seeds and any liquid then discard. Chop tomatoes then add to the bowl
- finely dice the red onion and add to the bowl
- finely zest lime and add to the bowl
- chop coriander finely and add to the bowl
- season with ground black pepper
- add tabasco and stir ingredients to evenly mix through
- halve and cube avocados into the bowl, add a good squeeze of lime juice to taste
- gently mix the avocado and lime through the guacamole
- serve and enjoy!
- If preparing ahead of time, simply add the avocado, lime juice and coriander just before serving to keep the flavour bright and fresh.