Name: Fresh and Easy Guacamole Salsa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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

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:

Place in an airtight container, but do not secure the lid just yet.
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.
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

5 from 1 vote

Recipe by Samantha Course: AppetizersCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

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.

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This sous vide asparagus is incredibly tender and delicious! This method yields perfectly cooked asparagus with minimal effort every time.

fresh lemon being squeezed over sous vide asparagus

If you own a sous vide throw ya hands in the aiiiiiir! I’m still pretty new on the sous-vide-scene, having only owned mine for a few months now. Though I gotta say, I already can’t stop using it! The sous vide is the new crockpot in my opinion. It gives you the magical ability to throw something in there, then return to a perfect meal or side dish without worry every time. This sous vide asparagus is no exception to that. Except, thanks to asparagus’ quick-cooking abilities, you’ll only need to leave it to cook for about 10 minutes. Once done, you’ll have the tastiest, most tender fool-proof asparagus of all time!

What You Need To Make Sous Vide Asparagus

Asparagus – This easy vegetable pairs well with most meals, making it a year-round favorite. Though when cooking asparagus, there is always one thing to cook in mind – it cooks quickly. Despite setting the sous vide to a pretty low temperature, you will still only need to set the time to 10 minutes. Your cook time may vary slightly, depending on the thickness or thinness of your asparagus. Though my recommendation is to start slowly, give your asparagus a quick check, then continue to cook if needed. I used pretty medium-sized asparagus and found that just 10 minutes left my asparagus tender with a slightly crunchy bite – yum!

Butter – The butter is used for flavor in this recipe, and just a tablespoon gives delicate asparagus that delicious savory taste. I used vegan butter since we like to keep things dairy-free around here, though any kind of butter will do! You can even leave the butter out altogether if you’d like.

Lemon Juice and Zest – A touch of lemon right before serving brings some freshness back into the sous vide asparagus. Lemon juice and zest is totally optional in this recipe, but highly recommended!

Why Sous Vide?

The sous vide does an incredible job at keeping the temperature consistent, giving you amazing results every time.
Cooks slower in seasoning, giving the flavors time to permeate and develop throughout the food.
The sous vide does all the work for you – just set it, then walk away and return to a perfectly cooked meal or side dish!

Sous Vide Asparagus

0 from 0 votes

Recipe by Samantha Russo Course: SidesDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This sous vide asparagus is incredibly tender and delicious! This method yields perfectly cooked asparagus with minimal effort every time.