Guacamole recipe an easy party dip or condiment made with three ingredients! No dicing onions or tomatoes!
Add this salsa guacamole dip to your next party menu or use it as a garnish over any protein like grilled chicken or hamburgers!
Salsa Guacamole Recipe Made Easy!
This guac is going to be the easiest and tastiest dip you ever make, and will be your go-to recipe for those last minute get togethers that you volunteered to bring an appetizer to.
The trick to making this literally a 5 minute appetizer is to use pre-made chunky salsa. Yep! That’s right. No shame in grabbing a jar right off the shelf along with a bag of tortilla chips of course!
Ingredients for Guacamole
- Ripe avocados
- Ready made chunky salsa, drained
- Himalayan salt
- Lime juice (to prevent browning if not eating right away) – OPTIONAL
How To Choose A Ripe Avocado
Wondering how to pick the perfect ripe avocado for salsa guacamole? Here are some tips:
- Color – Avocados that are dark green, almost black are often the ripest. Green avocados may take 3-4 days to ripen.
- Firmness – Place the avocado in the palm of your had and gently apply pressure. If the skin gives slightly, then the avocado is ripe and is ready to be used. If the skin is hard, then it will need to ripen longer.
- Check the avocado stem – When you peel back the hard button from where the stem was removed the color should be green. If it is black the avocado may be overripe.
Guacamole Recipe With Salsa
Once you picked your avocados be sure to wash and dry the skin before slicing them in half.
Gently remove the pit and with a spoon scoop the flesh out of the skin.
Next break up the avocados with a potato masher or a fork. Then drain the juice from the salsa and add it to the avocado and season with salt.
Now dig in and enjoy!
How To Prevent Avocados From Turning Brown?
Avocados contain an enzyme called polyphenol oxidase, which is the culprit affecting the pretty green color we love.
See, once the avocado flesh is exposed and released from its skin and pit, the oxygen in the air will cause the avocado to turn brown.
Learn more about why avocados turn brown here.
The unsightly color usually won’t occur for several hours, so if you plan on gobbling up the guacamole right away, then you won’t notice the darkening avocado flesh.
However, if have leftovers or you think that the dip will sit a bit longer than a few hours, then follow these tips:
- Add lime juice (my favorite) or lemon to the guacamole
- Place saran wrap directly on the guacamole to keep the air from the avocado flesh
- Remove the top layer that turns brown. The remaining guacamole underneath will still be green.
Note that although the brown color is unsightly, the flavor remains untouched, so your guacamole isn’t turning bad when the color changes.
What’s The Ratio of Avocado to Salsa?
If you are planning to serve a large group and you want to make a big batch of guacamole, then follow this ratio.
For every 1 1/2 cups of avocado pulp add 1/4 cup of salsa. It’s as simple as that!
The brand of salsa I used is flavorful, so I didn’t need to add a lot of salt, but season to your preference.
- 1-1/2 cups avocado flesh (about 2 large avocados)
- 1/4 cup pre-made chunky salsa
- 1/8th teaspoon Himalayan salt
- 1 lime, juiced (optional)
- Wash and dry avocados
- Slice in half and remove pit. With a large spoon scoop out avocado flesh and place in a medium size bowl.
- Break up avocado with a potato masher or a fork
- Add salsa (drained) and salt and mix together.
- Add lime (optional)
Serving Size:1/4 cup
Amount Per Serving: Calories: 93Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 570mgCarbohydrates: 7gFiber: 4gSugar: 2gProtein: 2g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.