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30 Minutes or Less

Fresh and Easy Guacamole Salsa

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close-up image of guacamole salsa with chips on the side

Super fresh and addictive guacamole salsa is the perfect game day, party, or potluck appetizer! Simple, yet delicious ingredients are blended into a smooth and creamy dip. Enjoy this guacamole salsa with crispy tortilla chips, or sliced carrots and celery for a healthy snack!

guacamole salsa in a bowl with chips on the side along with tomatillos and a sliced avocado

What You’ll Need To Make This Recipe

Tomatillos – These little green Mexican tomatoes are sold in most grocery stores. They’re wrapped in a papery green husk, that’s easily peeled away to reveal a beautiful, bright green tomato. To prepare your tomatillos for this dish, simply peel away the husk. Then, give each tomatillo a good rinse before using them in this recipe!

Jalapeño – A whole jalapeño may seem like a lot, but trust me, it yields very little spice in this guacamole salsa! One jalapeño is perfect for a mild salsa, while two is ideal for a medium salsa, and three for a full-blown spicy salsa. So pick your poison and add as many jalapeños as you’d like!

Avocados – Select three medium to large avocados for this recipe. The key to any avocado is making sure it’s ripe, but not overly ripe, before eating. The best way to tell whether an avocado is ripe is by giving it a gentle squeeze. If the skin feels firm, but gives just a little bit, then the avocado is perfect! Though if it’s hard (feels like you’re squeezing a rock), then it’s not yet ripe – store at room temperature for another day or two before it’s ready.

Cilantro – A large handful of cilantro gives this guacamole salsa its delicious, fresh flavor! Cilantro also has a number of great health benefits. It’s high in antioxidants, is a proven antibacterial, and has even been studied to reduce the risk of heart disease. You’ll want to wash your cilantro well under cold water before using in this, or any recipe. Once clean, gently pat it dry with a dish towel before slicing and removing the stems. Then, toss the cilantro leaves into a food processor along with the rest of the ingredients.

Top Tips

  • Boil the tomatillos and jalapeño until they’re soft and are easily pierced with a fork. Not boiling enough will make them tough to blend, and boiling too much will cook off some of their delicious flavor. Therefore, just about 10 minutes in boiling water is all they’ll need.
  • After you’ve blended your guacamole salsa, give it a taste! At this point, you can adjust the flavors in this recipe based on your preferences. Sometimes an extra pinch of salt or squeeze of lemon juice is all your dip needs!
  • Serve this easy app any way you’d like! I love enjoying mine with a big ole’ bowl of grain-free tortilla chips for a healthy, yet delicious snack. Though for an even healthier option, serve your salsa with some fresh cut veggies such as carrots, celery, and/or bell peppers!

How To Store It

To keep this guacamole salsa looking bright green and fresh, follow the storage steps below:

  1. Place in an airtight container, but do not secure the lid just yet.
  2. Take a sheet of plastic wrap and place it over the container, gently pressing down until it comes in contact with the top of the salsa. Ensure that all of the exposed salsa is in contact with and covered by the plastic wrap.
  3. Then, secure lid on top of the container before storing it in the fridge for up to three days!

When ready to serve, simply remove the lid and plastic wrap, then give everything a gentle stir before enjoying.

Fresh and Easy Guacamole Salsa
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Fresh and Easy Guacamole Salsa

5 from 1 vote
Recipe by Samantha Course: AppetizersCuisine: MexicanDifficulty: Easy
Servings

12

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

Super fresh and addictive guacamole salsa is the perfect game day, party, or potluck appetizer! Simple, yet delicious ingredients are blended into a smooth and creamy dip. Enjoy this guacamole salsa with crispy tortilla chips, or sliced carrots and celery for a healthy snack!

Ingredients

  • 10 tomatillos, husked and washed

  • 1 jalapeño, seeded and deveined

  • 3 avocados, peeled and pitted

  • 1 garlic clove, smashed and peeled

  • 1/2 cup fresh cilantro

  • 1 tablespoon lime juice

  • 1 teaspoon salt

Directions

  • Bring a pot of water to a boil over medium-high heat. Boil tomatillos and jalapeño until soft, about 10 minutes.
  • Strain tomatillos and jalapeño from water, then add to a high-speed blender or food processor with remaining ingredients.
  • Blend until smooth, then serve immediately or store in an airtight container in the fridge for up to 3 days.

Recipe Video

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Appetizers

Gluten-Free Baked Tortilla Chips with a Hint of Lime

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Gluten-Free baked tortilla chips with a side of salsa and beer.

This super easy method to make gluten-free baked tortilla chips at home will have you skipping a trip to the store for the bagged version! With just a hint of lime, these chips are perfectly seasoned and dip well in virtually anything. These gluten-free baked tortilla chips are also much healthier than their deep-fried counterparts.

Gluten-Free baked tortilla chips with a side of salsa and beer.

The Story Behind This Recipe

Not going to lie here, I’m a BIG bagged chip girl. I love a good bag of extra salty potato chips, and that will never change. But when it came to tortilla chips, I’ve always been picky. Trader Joe’s has the best bagged tortilla chips in my opinion, they’re perfectly crispy with a hint of lime. And those were the inspiration behind these gluten-free baked tortilla chips. They taste just as good as the TJ’s ones, but are baked, making them way healthier! These chips taste great with literally EVERYthing. Hummus? YUM. Salsa? Duh! Guacamole? YES PLZ. My next venture will be turning these gluten-free baked tortilla chips into gluten-free and dairy-free nachos! Oh boy, I’m drooling already.

What You Need To Make Gluten-Free Tortilla Chips

Corn Tortillas – Corn tortillas are the gluten-free alternative to flour tortillas. They also yield an incredibly crispy texture once baked, making them just perfect for this recipe!

Spray Cooking Oil – Feel free to use olive or avocado oil instead, but spray cooking oil will make your life a whole lot easier. Simply give the tortillas a quick spritz of oil then continue on with the recipe.

Lime Juice – This ingredient is totally optional, but totally recommended. Lime juice is how we make these gluten-free baked tortilla chips taste like those ones from Trader Joe’s that I was talking about earlier. There’s something about a little lime drizzled over a salty chip that makes it completely irresistible.

How To Make Gluten-Free Tortilla Chips

  • Start by slicing corn tortillas into triangles (aka into the shape of tortilla chips).
  • Then, line them up in a single layer on a baking sheet. It’s important that you do not overcrowd your baking sheet with parchment paper, otherwise your chips won’t be as crispy.
  • Either spray or drizzle the tortilla triangles with olive oil, then sprinkle with salt, and finish off with a drizzling of lime juice. Feel free to add any other seasonings you’d like in this step!
  • Transfer the tortillas to an oven set at 375° Fahrenheit and bake them for at least 12 minutes. After 12 minutes, check your tortilla triangles to see if they’re nice and golden brown all over. If they’re not completely golden brown, continue baking for a few more minutes.
  • Lastly, remove the gluten-free baked tortilla chips from the oven and let them cool on a baking sheet for 30 minutes. The chips won’t be super crispy when you remove them from the oven, but they will continue to crisp up as they cool! Do not cut the cooling time short, use the full 30 minutes before serving.
Gluten-Free Baked Tortilla Chips with a Hint of Lime
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Gluten-Free Baked Tortilla Chips with a Hint of Lime

0 from 0 votes
Recipe by Samantha Russo Course: SidesCuisine: MexicanDifficulty: Easy
Servings

24

ounces
Cooking time

15

minutes
Cooling Time

30

minutes
Total time

45

minutes

This super easy method to make gluten-free baked tortilla chips at home will have you skipping a trip to the store for the bagged version! With just a hint of lime, the sechips are perfectly seasoned and dip well in virtually anything. These gluten-free baked tortilla chips are also much healthier than their deep-fried counterparts.

Ingredients

  • 16 corn tortillas, see Notes

  • spray cooking oil, see Notes

  • 1 tablespoon salt

  • 1 tablespoon lime juice

Directions

  • Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.
  • Cut each tortilla into 6 triangles.
  • Place the tortilla triangles in a single layer on the baking sheet and spray with cooking oil, drizzle with lime juice, then sprinkle with salt.
  • Bake for 12-15 minutes, then remove from the oven and let cool on baking sheet for at least 30 minutes before serving.

Recipe Video

Notes

  • Corn Tortillas: If you’re not gluten-free, you can use flour tortillas instead!
  • Spray Cooking Oil: If you don’t have spray cooking oil, you can use a drizzle of olive oil or avocado oil instead.

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30 Minutes or Less

Burrito Bowls (GF/DF)

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Loaded burrito bowls with a side of pico de gallo, fresh limes, and beer.

These burrito bowls are absolutely loaded with flavor! Homemade pico de gallo, fresh guacamole, and a smoky chipotle cashew cream make this recipe better than any burrito bowl you’ve ever had (Chipotle, I’m looking at you!). Super easy to throw together, prep this recipe early in the week and enjoy it all week long as a quick grab-and-go lunch or dinner option.

Loaded burrito bowls with a side of pico de gallo, fresh limes, and beer.

I, like you, love a good takeout burrito bowl. But you know who doesn’t love it?? My stomach. Oh, and my bank account. It took me a few years of pain and suffering to realize that I could EASILY make those bowls myself. Similar to how I’d order my burrito bowls, I went down the line of all the best toppings and developed a recipe for each one. Though I went a little rogue with the chipotle cashew cream in this recipe. When I stopped eating dairy, I deeply missed the cheese in my burrito bowls. Chipotle cashew cream quickly became the solution to my problem. It’s deliciously smoky, slightly spicy, and offers that cheesy flavor I longed for. And honestly, I feel like I can now confidently say that these burrito bowls are BETTER than anything you’d order at a restaurant.

What You Need To Make Burrito Bowls

Ground Beef – Goodbye mystery meat, hello perfectly seasoned homemade ground beef with just a few simple ingredients. I keep things simple by using a packet of taco seasoning for the beef in this recipe. If ground beef isn’t your thing, feel free to use ground turkey instead. Pulled chicken would also taste delicious, get creative with the protein – make this recipe your own.

Grape Tomatoes – This comes down to personal preference. I love the sweet taste of grape tomatoes, and that’s why I use them in this recipe. Though you can definitely use whatever kind of tomatoes you’d like.

Cilantro – OK, I know cilantro can be pretty controversial. I personally find cilantro delicious and that’s why I use a ton of it in this recipe. Though if you have that gene mutation that makes cilantro taste all funky to you, feel free to leave it out!

Lime Juice – I suggest stocking up on limes for this recipe. Fresh-squeezed lime juice is always best and definitely goes a long way in these burrito bowls. And if you have any leftover limes, slice them into wedges and squeeze them over your completed bowl – YUM!

Chipotle in Adobo – Start conservatively with just one chipotle in your chipotle cashew cream. Give things a taste once you blend it and then add more as you’d like! One chipotle is enough to give the cream that delicious smoky flavor, while contributing little to no spice. Though if you’re a spice-lover like me, you’ll probably end up using two or three chipotles in the cashew cream.

Adjust This Recipe To Your Dietary Needs

  • Make it Vegan/Vegetarian: Use either tofu or your favorite ground meat substitute in place of the ground beef in this recipe.
  • Make it Paleo: Use cauliflower rice instead of regular rice, and swap out the black beans for additional meat or roasted sweet potatoes.
  • Add Dairy: Top your burrito bowls off with some shredded Mexican cheese! You can also use 1 cup of sour cream in place of the cashews, water, and olive oil in the chipotle cashew cream recipe.
Burrito Bowls (GF/DF)
Print

Burrito Bowls (GF/DF)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

These burrito bowls are absolutely loaded with flavor! Homemade pico de gallo, fresh guacamole, and a smoky chipotle cashew cream make this recipe better than any burrito bowl you’ve ever had (Chipotle, I’m looking at you!). Super easy to throw together, prep this recipe early in the week and enjoy it all week long as a quick grab-and-go lunch or dinner option.

Ingredients

  • For the bowls:

  • 1 Cup Uncooked Rice, see Notes

  • 1 Pound Ground Beef, see Notes

  • 1 Packet Taco Seasoning

  • 1 (15-Ounce) Can Black Beans

  • 3 Cups Shredded Romaine Lettuce, see Notes

  • For the pico de gallo:

  • 1 Cup Grape Tomatoes, sliced

  • 1/2 White Onion, finely chopped

  • 1 Small Jalapeño, ribs and seeds removed, finely chopped

  • 2 Tablespoons Lime Juice

  • 1/2 Teaspoon Salt

  • 3 Tablespoons Fresh Cilantro, chopped

  • For the guacamole:

  • 2 Ripe Avocados

  • 2 Garlic Cloves, minced

  • 1 Tablespoon Lime Juice

  • 2 Tablespoons Fresh Cilantro, chopped

  • 1/4 Cup Tomatoes, sliced

  • 3/4 Teaspoon Salt

  • For the chipotle cashew cream:

  • 1 Cup Cashews, raw and unsalted

  • 1/2 Cup Water

  • 3 Tablespoons Olive Oil

  • 1 Chipotle In Adobo

  • 1 Garlic Clove

  • 2 Tablespoons Lime Juice

  • 1/2 Teaspoon Salt

Directions

  • Cook your rice according to the package instructions.Burrito Bowls Process Photo 1
  • Cook your ground beef according to the taco seasoning packet instructions.Burrito Bowls Process Photo 2
  • Add all pico de gallo ingredients to a bowl and stir to combine.Burrito Bowls Process Photo 3
  • Add all guacamole ingredients to a bowl and mash avocado until smooth.Burrito Bowls Process Photo 4
  • Add all chipotle cashew cream ingredients to a high-speed blender or food processor and blend until smooth.Burrito Bowls Process Photo 5
  • Divide the rice, ground beef, lettuce, and black beans between four bowls. Top with pico de gallo, guacamole, and chipotle cashew cream.

Notes

  • Rice: Use whatever rice you’d like, I used white because it’s my favorite, though any rice will work!
  • Ground Beef: You can sub ground turkey, chicken or whatever protein you’d like for the ground beef.
  • Romaine Lettuce: Iceberg lettuce will also work in this recipe.

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