50 Salsa and Guacamole Recipes

Find dozens of new ways to make your favorite Mexican dips.

Guacamole, Salsa
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31. Chunky Guacamole: Mash 3 avocados; stir in 1/4 cup diced white onion, 1/2 cup each diced plum tomato and chopped cilantro, and 1 diced seeded jalapeno. Add lime juice and salt to taste.

32. Scallion Guacamole: Cut 1 yellow bell pepper into wide strips. Brush the pepper and 1 bunch scallions with olive oil, season with salt and grill until charred; chop. Make Chunky Guacamole (No. 31), omitting the onion; add the grilled scallions and bell pepper.

33. Four-Alarm Guacamole: Make Chunky Guacamole (No. 31) but don't seed the jalapeno; add 1 chopped serrano chile, 1/2 chopped habanero chile, 1/4 cup chopped pickled jalapenos and a splash of jalapeno brine.

34. Smoky Guacamole: Make Chunky Guacamole (No. 31); add 1 minced chipotle in adobo sauce.

35. Jicama Guacamole: Make Chunky Guacamole (No. 31), adding 1/2 cup each diced jicama and pineapple.

36. Chicharrones Guacamole: Make Chunky Guacamole (No. 31), adding 1 cup crushed fried pork rinds.

37. Corn-Bacon Guacamole: Grill 2 ears of corn until charred; cut off the kernels. Make Chunky Guacamole (No. 31), omitting the jalapeno; add the corn, 6 slices crumbled cooked bacon and 1/3 cup chopped pickled jalapenos.


38. Crab-Mango Guacamole: Make Chunky Guacamole (No. 31), adding 1/2 cup diced mango and 4 ounces lump crabmeat.

39. Garlic Guacamole: Cut off the top of 1 head garlic; brush the head with olive oil, wrap in foil and roast at 375 degrees F until tender, about 35 minutes. Cool, then squeeze the garlic out of its skin. Make Chunky Guacamole (No. 31), mashing in the roasted garlic and 1 chopped fresh garlic clove.

40. Shrimp Guacamole: Sauté 1/4 pound peeled shrimp in olive oil with salt and cumin to taste, 3 to 4 minutes; chop. Make Chunky Guacamole (No. 31), adding the shrimp and the grated zest and chopped segments from 1 orange.