What’s The Difference Between Guacamole and Avocado Salsa?

Author: Chef Toby

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Avocado And Guacamole Salsa In Two Salsa Dishes
What’s the difference between Avocado Salsa and Guacamole?

Avocado is a popular ingredient in a number of different cuisines around the world, but Mexican cooking uses avocado in many different recipes. Avocados bring a mild, creamy flavor to Mexican dishes, which compliment rich and spicy flavors that are popular in the country’s cuisine.

Learn About Avocado
Large, Beautiful Avocados

Two popular avocado condiments in Mexico are avocado salsa and guacamole. While the two foods do have some similarities, the two have varying ingredients, preparation styles, and serving suggestions.

History of Guacamole and Avocado Salsa

Avocados are native to Mexico and have been consumed for hundreds of years. The Aztecs are credited to the creation of the first Guacamole, which was a combination of avocado, onions, and tomatoes. With the Spanish conquest of Mexico and the introduction of trade and other ingredients like Persian limes, the recipe developed into the guacamole that we know today.

Salsas have a very similar origin story – popularized by the Aztecs in the 16th century and adjusted overtime after colonization. Not much else is known about the differentiation of the two – however, over time, people began making the two dips for different purposes.

Guacamole and Avocado Salsa Ingredients

Avocado salsa and guacamole have many of the same ingredients. The star of the show for both recipes is whole, pitted avocados. They both also contain cilantro and onion for flavor.

The difference begins with the tomatillos. These are a variety of nightshade, very similar to green tomatoes, which have a papery skin and bright, acidic flavor. Tomatillos are a common ingredient in avocado salsa, which help balance the richness of the avocado.

Tomatillos
Tomatillo in its papery green husk.

In guacamole, the brightness comes from either lemon or lime juice.

How do you prepare guacamole and avocado salsa?

While the Aztecs probably used a molcajete to make both of these recipes, these days guacamole and avocado salsa is prepared very differently.

To make guacamole, the chopped ingredients are usually added to a large bowl and mashed together with a potato masher or a fork until the desired consistency is reached for either smooth or chunky guacamole.

To make avocado salsa, the best tool to use is a blender – which will puree the avocado, tomatillos, onion, cilantro, and any chiles you decide to add. This will result in smooth avocado salsa. Depending on how smooth and thin you like your salsa, you can add water to help with the blending process.

How do you serve guacamole and avocado salsa?

Both guacamole and avocado salsa can be served however you’d like, but their differing textures make them ideal for different serving styles.

Because guacamole is thicker in texture, it makes it great for filling a burrito or wrap – where avocado salsa could easily drip out if it’s too thin and can make the burrito soggy. Avocado salsa is great for topping on soft tacos and even dipping in crunchy rolled taquitos. Both are great to eat as a dip with tortilla chips!

Ready to cook?

Watch our recipe videos for each recipe below or click on the links to access the recipe video, recipe PDF, shopping list PDF, bloopers, nutritional information, and more!

Avocado Salsa

Guacamole


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