Creamy Guacamole Salsa
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A creamy guacamole salsa that’s a mashup of guacamole and salsa verde. This is the famous Mama Ninfa’s green sauce recipe tweaked to give it more of a flavor punch!
So technically, Mama Ninfa’s doesn’t call this a guacamole salsa.
Mama Ninfa calls it a green sauce. Nevermind all that. Let’s not get hung up on these small, unimportant details.
We’re here to talk about the creamiest, avocado dip situation that goes great with copious amounts of chips. But it doesn’t stop there. You can enjoy it drizzled on tacos, served with my homemade ropa vieja, toss it with shredded cabbage for a quick slaw, and pretty much anything else you can think of. Did I eat this on my breakfast tacos? Yes, I did. Will I continue to consume large quantities of guacamole salsa this weekend because I have the perfect excuse (i.e., Cinco de Mayo)? You betcha.
There’s a reason Houstonian’s don’t leave Houston, and it’s this easy green sauce!
I opted to call this guacamole salsa instead of green sauce because other than us locals, I’m not sure the world would understand where I was going with this. Are you serving sauce with chips? Weird.
Guacamole salsa. I know it sounds utterly bizarre. I didn’t make it up, I promise! Have you seen bottles of lime green crema in the salsa aisle of your grocery stores? Okay, not only is the color weird to look at in a bottle but also have you ever turned one of those things over and looked at the mile-long list of ingredients? No thank you. And at this point, if you’re just wondering what the heck is actually in guacamole salsa, allow me to explain. It’s a mashup of salsa verde and guacamole. Creamy yet punchy. 100% chance of developing an addiction.
I firmly believe that everything green is good for you. So our guacamole salsa is in the clear. Now if only that same logic would apply to the chips and margs consumed alongside said green things. But really, most of the stuff in this dip is healthy. Other than a generous dollop of sour cream we’ll add at the end to smooth things out, there isn’t much in this dip that would make one feel guilty. Don’t worry, you can make this with greek yogurt if that little voice in the back of your head tells you to, I sent mine far away and opted for the sour cream.
I could slurp this stuff through a straw, it’s so good!
This makes enough avocado dip to feed five-six people or roughly 3 ½ cups worth which will mysteriously disappear in a matter of minutes; there’s no doubt about it. We’ll start this off with a handful of tomatillos and green tomatoes. You can use one or the other. I prefer a good 50/50 split. Just give them a rough chop, along with garlic, and a couple of jalapenos. We’ll toss it all into a saucepan with a big pinch of salt to help draw out all that moisture and let it simmer for a bit, so the tomatillos and tomatoes soften up.
Once the tomatillo mixture cools, toss it into a food processor with ripe avocados, a handful of cilantro, and some sour cream. You can swap the sour cream for creamy Greek yogurt; it’ll work just fine for our guacamole salsa.
But that’s when I steer away from Mama’s recipe. Ninfa’s green sauce may have been the inspiration here but for my tastebuds, I found it a little heavy on the sour cream and light on the punch. I like to jazz things up with a good squeeze of lime juice, you know wake up your tastebuds a little more. A good pinch of salt at the end and one final stir.
Finally, allow the guacamole salsa to chill for a little bit. Hang out, cool off and let those flavors develop. What you’re left with is an ultra-creamy spicy but tangy, garlicky guacamole salsa. I love serving it straight from the refrigerator. It had the same effect on me as creamy french onion dip, all self-control goes flying out the window.
You may want to double the batch (I did here!) because we drizzle this stuff on evverything.
Make dip. Serve. Scoop with copious amounts of chips. Repeat often.
- ½ lb. green tomatoes, roughly chopped
- ½ lb. tomatillos, husk removed and roughly chopped
- 3-4 cloves garlic
- 1-2 jalapenos (seeds removed for a milder flavor)
- 2 medium avocados
- ¼ cup cilantro leaves and stems
- ½ cup sour cream (or greek yogurt)
- 2-4 tablespoons lime juice (to taste)
- cook: add the ingredients to a medium saucepan over medium-high heat along with a big pinch of salt and stir to combine. When you hear it start to sizzle, lower the heat to medium-low and let it cook for 12-15 minutes or until everything softens. If around the 10-minute mark you see a lot of liquid leftover in the pan, kick the heat up to medium-high to help evaporate all the liquid, stirring as needed to prevent sticking. Allow the mixture to cool for 20 minutes before proceeding.
- blend: add the avocados, cooled tomatillo mixture, and cilantro to a food processor and pulse until smooth. Add the sour cream and continue to mix until it reaches a mostly smooth consistency. Drizzle in a couple tablespoons of lime juice and pulse to combine. Taste and adjust with additional lime juice and salt as desired. Pour the guacamole salsa into a bowl, cover and refrigerate for at least 3 hours before serving.
- If you can't find either green tomatoes or the tomatillos you can double the amount of the other ingredient (so a pound total of either the green tommies or the tomatillos)
- This will comfortably feed about 5 people, the recipe can also easily be doubled to serve more!
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