Crowd-Pleasing Salsa and Guacamole

Trust us–there’s never a bad time to make salsa and guacamole and the holidays are no exception. Add salsa and guacamole to your holiday menu and we promise your guests will love it!

 

Salsa and Guacamole
Save some time by roasting the needed vegetables with those from the Chicken Chili Verde recipe.

  • 3 medium tomatoes
  • 2 Anaheim peppers
  • 2 poblano peppers
  • 1 jalapeno or Serrano pepper
  • 1 ½ small onions, halved
  • 1 (12-ounce) can tomatillos
  • 4 avocados
  • 1 handful cilantro, chopped
  • 1 lime, juiced

1. Move rack to a few inches from the top of the oven. Set oven to broil and preheat.

 

2. Place peppers, tomatillos, onions, and tomatoes in a foil-covered pan on the rack near the broiler and blacken each side. Once all the vegetables have a nice char, just on the skins, loosely cover with foil and let cool.

 

3. Remove the tough skins from the cooled vegetables. Discard any large seeds before adding the vegetables to a food processor with a roughly chopped fresh onion. Pulse until a chunky salsa texture forms.

 

4. Separate the mixture into two bowls. In one bowl, add mashed avocados to the salsa to make guacamole. Feel free to add extra avocados for a more traditional guacamole texture, or less to create an avocado salsa. Add equal parts lime juice and cilantro to each bowl. Serve with tortilla chips.

 


 

For more delicious ideas, visit our Recipes page.