50 Salsa and Guacamole Recipes

Find dozens of new ways to make your favorite Mexican dips.
50 Salsa and Guacamole Recipes

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Photo by: Justin Walker ©2013

Justin Walker , 2013

1. Fresh Salsa: Soak 1/2 cup chopped white onion in cold water, 15 minutes; drain. Toss with 3 diced tomatoes, 1 diced seeded jalapeno, 1 minced garlic clove and 1/3 cup chopped cilantro. Add lime juice and salt to taste.

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Photo by: Justin Walker ©2013 JUSTIN WALKER

Justin Walker , 2013 JUSTIN WALKER

2. Grilled Pineapple Salsa: Grill 1 sliced pineapple until charred; chop. Make Fresh Salsa (No. 1), using only 2 tomatoes; add the grilled pineapple and 1 teaspoon grated ginger.

3. Spicy Cucumber Salsa: Make Fresh Salsa (No. 1), using 2 jalapenos total. Add 1 cup diced cucumber.

4. Hearts of Palm Salsa: Make Fresh Salsa (No. 1), adding 1 diced can hearts of palm, 1 diced avocado and 1/4 cup coconut water.

5. Cilantro Salsa: Mix 1/4 cup each chopped scallions and tomato, 1/2 cup chopped cilantro, 1 each minced seeded jalapeno and serrano chile, 2 tablespoons each lime juice and white vinegar, and 1/4 cup water. Add a pinch each of sugar and salt. Let sit 1 hour.

6. Plantain Salsa: Toss 2 diced sweet plantains with olive oil and salt. Roast at 400 degrees F until tender, 15 minutes; cool. Make Cilantro Salsa (No. 5); add the plantains and 1 teaspoon olive oil.

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Justin Walker

7. Cherry Tomato Salsa: Toss 1 pint quartered cherry tomatoes, 1 chopped seeded jalapeno, 1/4 cup chopped red onion, 2 tablespoons each chopped cilantro and parsley, the juice of 1 lime, and salt to taste.

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Photo by: Justin Walker ©2013 JUSTIN WALKER

Justin Walker , 2013 JUSTIN WALKER

8. Creamy Cucumber Salsa: Toss 2 cups diced seeded cucumber, 1/4 cup each chopped cilantro and scallions, 1 diced seeded serrano chile, 1/2 teaspoon each ancho chile powder and cumin, 1/4 cup crema, and lime juice and salt to taste.

9. Lobster Salsa: Make Creamy Cucumber Salsa (No. 8), adding 1 1/2 cups diced cooked lobster meat.

10. Black Bean Salsa: Toss 1 can black beans (drained and rinsed), 1 cup diced tomatoes, 2 diced seeded jalapenos, 1/4 cup each chopped cilantro and scallions, 1 minced garlic clove and 1 chopped chipotle in adobo sauce plus 2 tablespoons of the sauce. Add lime juice and salt to taste.

11. Corn-Bean Salsa: Cook 1 cup corn and 1/4 teaspoon cumin in olive oil. Toss with 1 can pinto beans (drained and rinsed), 2 diced seeded jalapenos, and 1/4 cup each chopped cilantro and scallions. Add lime juice and salt to taste.

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Justin Walker

12. Mango-Habanero Salsa: Toss 2 diced tomatoes, 1 diced mango, 1/4 cup diced red onion, 1 minced seeded habanero chile, 1 minced garlic clove, 1/3 cup chopped cilantro and the juice of 1 to 2 limes. Season with salt.

13. Bloody Mary Salsa: Toss 1 pound chopped tomatoes, 1 cup diced celery (with leaves), 1 minced seeded jalapeno, 2 tablespoons horseradish, 3 chopped scallions, the juice of 1 lime, 1 ounce vodka and a dash each of hot sauce and Worcestershire sauce.

14. Radish Salsa: Toss 1 cup each diced cucumber and radishes, 1/4 cup diced red onion, 1 diced seeded jalapeno, 1/4 cup chopped cilantro, the juice of 1 lime, and honey and salt to taste.

15. Fruit Salsa: Toss 3/4 cup each diced strawberries, cantaloupe and grapes with the juice of 1/2 lime and 1/2 orange, 1 teaspoon honey and 2 tablespoons each chopped mint and basil.

16. Watermelon Salsa: Soak 1/4 cup diced red onion in cold water, 15 minutes; drain. Toss with 1 cup each diced watermelon and jicama, 2 diced seeded jalapenos and 1/4 cup each coconut water and chopped cilantro and mint. Add lime juice and salt to taste.

17. Cherry-Chipotle Salsa: Simmer 1 pound pitted cherries, 1/2 cup diced red onion, 1 chopped chipotle in adobo sauce plus 1 tablespoon of the sauce, 2 tablespoons cider vinegar, 1/2 cup water, and salt and cumin to taste until the cherries are tender, about 8 minutes. Roughly chop in a food processor; add 2 tablespoons chopped cilantro.

18. Pepita Salsa: Toast 1/2 cup pepitas (green pumpkin seeds) in a skillet. Pulse in a food processor with 2 cups cilantro, 1/2 cup chopped tomato, 1/4 cup grated cotija cheese, 1 garlic clove, 1 chopped seeded jalapeno, and the zest and juice of 1 lime; blend in 1/2 cup olive oil.

19. Zucchini-Pepita Salsa: Toast 1 cup pepitas (green pumpkin seeds) in a skillet. Grill 2 sliced zucchini until charred; chop. Toss with the pepitas, 1/4 cup each chopped cilantro and mint, 1 diced Fresno chile, and lime juice and salt to taste.

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Photo by: Justin Walker ©2013 JUSTIN WALKER

Justin Walker , 2013 JUSTIN WALKER

20. Salsa Verde: Toss 1 pound husked tomatillos, 1 jalapeno and 2 unpeeled garlic cloves with olive oil and salt. Broil until charred; cool. Peel the garlic and purée with the tomatillos, jalapeno, 2 scallions and 1/2 cup cilantro. Add lime juice and salt to taste.

21. Roasted Tomato Salsa: Make Salsa Verde (No. 20), replacing the tomatillos with tomatoes and using 4 garlic cloves.

22. Olive-Poblano Salsa: Toss 1 poblano chile with olive oil and cumin; grill until charred. Seed, chop and toss with 1/2 cup each chopped green olives and tomato, 1/4 cup chopped cilantro, 1 grated garlic clove, and lemon juice and salt to taste.

23. Squash-Hominy Salsa: Toss 1 cup each diced zucchini, yellow squash and butternut squash, 1 can hominy (drained and rinsed), 1 bunch chopped scallions, 2 tablespoons olive oil, 5 dried arbol chiles, 1 teaspoon cumin and 1 minced garlic clove; roast at 450 degrees F, 15 minutes. Toss with 1/4 cup chopped cilantro, and lime juice and salt to taste.

24. Warm Hominy Salsa: Purée 3/4 pound husked tomatillos, 1 garlic clove, 1 jalapeno and 1/2 cup each diced white onion and chicken broth in a blender. Heat 1 tablespoon olive oil in a saucepan; add the tomatillo purée and fry, 3 minutes. Add 1/2 cup each canned hominy and chopped cilantro; simmer until thickened, 10 minutes.

25. Papaya-Tomatillo Salsa: Cook 1 pound husked tomatillos in a dry skillet over high heat until charred; chop. Toss with 1 cup diced papaya and 1/4 cup each chopped red onion and cilantro. Add lime juice, salt, sugar and hot sauce to taste.

26. Tomatillo-Avocado Salsa: Cook 1 pound quartered husked tomatillos, 1/2 chopped white onion, 3 garlic cloves and 1 serrano chile in boiling water, 8 minutes. Drain and purée with 1 avocado, 1/2 cup cilantro, a pinch of sugar and 1/4 cup water. Add lime juice and salt to taste.

27. Warm Chorizo Salsa: Soak 5 stemmed dried New Mexico chiles in boiling water, 10 minutes; drain, reserving 1/2 cup liquid. Meanwhile, broil 1/2 white onion, 1/2 large tomato and 1 unpeeled garlic clove until charred. Peel the garlic; purée with the onion, tomato, chiles and reserved liquid. Heat the salsa in a skillet and add 1/2 cup crumbled cooked chorizo.

28. Roasted Mushroom Salsa: Toss 1/2 pound each cremini and stemmed shiitake mushrooms with 1/2 teaspoon each kosher salt and ancho chile powder. Roast at 375 degrees F until browned, about 25 minutes; cool and chop. Mix with 3/4 cup each chopped tomato and red onion, 1/2 cup chopped cilantro, and lime juice to taste.

29. Cajun Corn Salsa: Toss 1 ear of corn and 1 each red and orange bell pepper with olive oil and 1 tablespoon Cajun seasoning; grill until charred. Slice off the corn kernels; seed and chop the peppers. Toss with 1/4 cup each chopped celery, scallions and parsley. Add hot sauce, lemon juice and salt to taste.

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Photo by: Justin Walker ©2013 JUSTIN WALKER

Justin Walker , 2013 JUSTIN WALKER

30. Poblano-Corn Salsa: Grill 2 ears of corn and 2 poblanos until charred. Slice off the corn kernels; seed and chop the poblanos. Toss with 1 diced tomato and 1/2 cup each chopped white onion, cilantro and grated cotija cheese. Add lime juice and salt to taste.

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.

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Justin Walker

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.

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Photo by: Justin Walker ©2013 JUSTIN WALKER

Justin Walker , 2013 JUSTIN WALKER

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.

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Justin Walker

41. Margarita Guacamole: Make Chunky Guacamole (No. 31), swapping in chopped scallions for the onion; add the zest and juice of 1 lime, the juice of 1/2 orange and 3 tablespoons tequila. Serve in a salt-rimmed bowl with lime wedges.

42. Papaya Guacamole: Make Chunky Guacamole (No. 31), omitting the tomato and reducing the cilantro to 1/4 cup; add 1/4 cup chopped mint and 1/2 cup each diced cucumber and papaya.

43. Wasabi Guacamole: Make Chunky Guacamole (No. 31), mashing 2 teaspoons wasabi paste with the avocado and omitting the tomato and jalapeno; stir in 1/2 cup julienned radishes.

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44. Low-Fat Guacamole: Purée one 10-ounce box thawed frozen peas with 1/2 cup each cilantro and mint and 1/2 teaspoon cumin. Combine with 2 chopped tomatoes, 1 diced seeded jalapeno, and lime juice and salt to taste.

45. Grape Guacamole: Make Chunky Guacamole (No. 31), adding 1/2 cup chopped grapes.

46. Creamy Guacamole: Purée 3 chopped avocados, the juice of 2 limes, 1/4 cup each crema and water, 1/2 cup cilantro and 1 diced seeded jalapeno. Add salt to taste.

47. Molcajete Guacamole: Mash 1/4 cup chopped white onion, 1/2 cup cilantro, 2 diced seeded serrano chiles and the juice of 1 lime in a molcajete (mortar) to make a paste. Add 3 chopped avocados; mash. Stir in 1/2 cup diced plum tomato, and lime juice and salt to taste.

48. Tomatillo Guacamole: Mash 3 diced avocados with 1/2 cup Salsa Verde (No. 20). Stir in 1/2 cup diced tomato and 1/2 cup chopped cilantro.

49. Chickpea Guacamole: Purée 1 can chickpeas (drained and rinsed), 2 chopped avocados, 2 tablespoons each olive oil, tahini (sesame paste), lemon juice and water, 2 garlic cloves and 1 teaspoon kosher salt.

50. Guacamole Parfaits: Toss 1 diced avocado, the juice of 1 lime, and salt to taste in a bowl. Toss 1 diced tomato, 1/4 cup diced red onion, 1 chopped seeded jalapeno, and salt to taste in another bowl. Layer the avocado and tomato mixtures in martini glasses. Top with cilantro, lime wedges and tortilla chips.

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