Roasted Jalapeño Guacamole Salsa.
I love eating green!
Right? I mean who wouldn’t love it when guacamole salsa is involved.
YEP. I said it. Guacamole salsa sounds like a weird name. It kind of is. It’s a mix of salsa verde and guacamole! It’s basically perfect. And noooo I didn’t make it up. I got the name from this bottle riiiiight here.
So I’ve always really loved that guacamole salsa – it’s a fun twist on salsa verde. But I happened to look at the ingredients a few weeks ago when I bought it and was super confused… it has artificial coloring AND flavoring?! Like why? Why does guacamole salsa need that?
It doesn’t, so I had to make my own.
I mean, aren’t both guacamole AND salsa made from all sorts of fresh ingredients? They are basically made from all vegetables so it’s acceptable to down said dips with a copious amount of chips. The veggies cancel everything out.
If only that could be the situation with queso…
Really though, that’s why I never even bothered looking at that bottle. Never did I ever think there would be weird stuff inside.
Pretty much going to swan dive right into that bowl.
To start things off, I charred a jalapeño pepper. And by “char,” I mean that I held it over the flame of my gas stove top with kitchen tongs while yelling at Max to stay far away.
It’s the best way to faux roast, for real. It goes into a bag to quickly faux steam and then! Into the food processor with the rest of these delicious ingredients.
I am in LOVE with the flavor here. Tomatillos, avocados, lots of fresh lime, cilantro, jalapeno, a little onion – all that good stuff. With chips, it’s to DIE for.
But! It also makes a perfect salad dressing or taco drizzle or burrito filling. OMG and nachos. Yes to all the nachos.
And it’s good for us so you know what that means!
Roasted Jalapeño Guacamole Salsa
- 1 jalapeno pepper
- 4 tomatillos chopped
- 3 avocados
- 2 garlic cloves
- 1/4 cup diced onion plus more for topping
- 1/4 cup fresh torn cilantro plus more for topping
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 to 5 tablespoons freshly squeezed lime juice or more if needed
- tortilla chips for serving
- Take your jalapeño pepper and either place it under the broiler on a baking sheet for a few minutes until it is charred, or heat it over your gas stovetop until charred. Place the pepper in a ziplock bag and let it "steam" for 10 minutes. Remove the pepper and rub off the charred skin, then slice it up. If you want it super spicy, leave in the seems!
- Combine the pepper, tomatillos, avocados, garlic, onion, cilantro, salt and pepper in the food processor. Blend until combined and pureed. With the processor on, add in the lime juice until the mixture thins out a bit and is smooth. Transfer the salsa to a bowl and top with additional diced onion, cilantro and pepper slices.
- Serve immediately with tortilla chips!
Did you make this recipe?
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40 Comments on “Roasted Jalapeño Guacamole Salsa.”
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This looks incredible!!!
Super easy, super fresh, and super delish! What’s not to love??? Thanks for sharing this Jess, you’re the best!
Ooh, this sounds so bright and fresh! Perfect way to perk up on these January days!
thank you ashlyn!
You are my favorite person. I live for guacamole.
haha thanks emily!
I’ve ate this before loved it so I got stuff to make it today cant wait ..this is so delicious
This looks so amazing! I know the bowl won’t last long at our house. Thanks for making a fresh version of that jarred stuff!
My husband fell in love with this stuff on our honeymoon, so when I sent him this link he immediately requested it be added to the Super Bowl menu now! Must I drag out my food processor or do you think I can swing this in the Vitamix??
woohoo!! i do think the vitamix will work for sure!
I really like the stuff in the jar, so I’m going to have to make this.
thanks emily! let me know if you like it!
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AH! Jess i just got the email about styling the cover of the Pretty Dish!! OMG, what a good read!! I don’t know how you managed during a kitchen reno and being pregnant! (Also this guac looks bomb too!). I have to know… where are your photography backgrounds from?! Seriously in love with the gray-white one!
Can’t wait to be holding your new cookbook!!
thank you so much kasey!! i get all my boards from erickson woodworks. the grayish white is my favorite it’s called stormy white!
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I’m all about those jalapenos on top! Can never have enough spice :-)
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I literally picked up the bottle at the store yesterday intrigued by the name and proceeded to read the ingredients and put it BACK on the shelf…why?!
So I am beyond thrilled I just found your recipe! Making it tonight for the super bowl!
right?! i am rarely the ingredient police but that just seems unnecessary! i understand needing some sort of preservatives for something made with avocado that is jarred at room temp, but artificial colors? like why? also last time i had it, there were BRIGHT GREEN flecks in it (like unnaturally bright green) soooo…
OMG I made it this weekend and it’s SO GOOD. I might even (don’t hate me!) like it more than guacamole! It’s so light and delicious!
Question – I have leftovers! Any thoughts on how long it will be good for?
Do you cook/roast the tomatillos first?
Most verde recipes I’ve done have you do that. This sounds easier!
And getting the ingredients today….
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My mouth is watering just reading!!! I can not wait to make this. Thank you.
Avocado LOVER!!! So Yum!!!
this looks deee-licious, however, I live in the cold but beautiful north of Canada and we don’t have fresh tomatillos at this time, could I use canned? Thanks!
I’m thinking of making this as a snack for the week. How long does this dip stay fresh?
Sounds super easy will Definitely try it
Okay seriously losing my mind over this because I just discovered that jarred one a few weeks ago and we’ve already gone through like 3 of them because WE. ARE. OBSESSED. I put it on eggs and everything. One time I even just ate a spoonful of it like a savage. TOTALLY making this for the Super Bowl! Totally not sharing it either.
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I dont like melons or cilantro, what can I substitute for the recipe?