Shrimp Avocado Salsa Recipe (2024)

FAQs

What's the difference between guacamole and avocado salsa? ›

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.

Avocado salsa is a vibrant and chunky dip. Almost a cross between guacamole and pico de gallo, it's a refreshing blend of avocados, tomatoes, onions, jalapeño, lime juice, and cilantro. Served with tortilla chips, it's the perfect summer appetizer.

Some of our favorite ways to enjoy it is on burritos, chicken tacos, as a spread on sandwiches, as a salad dressing or on top of anything off the grill. To store your Homemade Avocado Salsa, place in an airtight container in the refrigerator. It will last a week in the fridge.

The options for store bought avocado salsa are good. They're bright and fresh and don't have that weird chemical-y taste that store-bought guac does. Plus, you can leave this out at a party and it doesn't get brown like guac!

Guacamole is also calorie-dense, but is high in unsaturated fat and has some important vitamins. Salsa is lower in calories, with no fat and has many beneficial vitamins.

Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle). Recipes often call for lime juice, cilantro, onions, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas.

Lemon or Lime Juice

A common method is tightly covering the flesh with plastic wrap, but if you're looking for a low-waste approach, you'll be glad to know that you can use standard kitchen ingredients. One technique is to squeeze a bit of fresh lemon or lime juice on the cut side of an avocado.

Roma Tomatoes are a popular choice for salsa-making due to their dense and meaty texture, small number of seeds, and full-of-flavor tanginess.

Avocados have long been a part of the Mexican diet, they are thought to have been extremely important among the indigenous people of ancient Mesoamerica, as the fruit provided sustenance and possessed mythological powers.

Although brown guacamole isn't the most appealing, it's completely safe to eat (as long as you've stored the guacamole in the refrigerator, and it isn't more than three days old). "While a bit off-putting to look at, brown guacamole is totally safe," confirms Food Network's nutritionist, Dana Angelo White, MS RD ATC.

What do you eat with guacamole salsa? ›

Countertop, Fridge or Freezer? Until they're fully ripe, avocados should be stored at room temperature. Placing an unripe avocado in the refrigerator will slow the ripening process, but the same concept applies to ripe avocados: put them in the refrigerator to keep them at their prime ripeness for longer.

Add the fact that our guacamole is made with real Haas avocados and you've got a taste-bud symphony going on here.

All of these salsa go great with tortilla chips or dippable veggies like carrot and celery sticks. They're also super good as sauce on tacos, loaded quesadillas, taquitos, enchiladas, or chicken tortilla soup.

I wouldn't mind a way to thicken this sauce all the time (it always finds a way into any little paper cut). It would change the flavor, but a dollop of tomato paste, or some mashed avocado, would do the job. Cook it. Slow simmer until you get your consistency.

Avocado spread is not the same as guacamole. Guacamole is a Mexican avocado-based dip seasoned with lime, cilantro, garlic, and salt. Avocado spread, while similar, can be made with many other ingredients, and everyone does it differently. We make ours with tahini, lemon juice, salt, pepper, and garlic.

The main difference is that salsa is made with many ingredients but the guacamole has a avocado as a base. Guacamole is a dip sauce. Sauces are made either to add flavor to a food or to enjoy it as a dip.

The word guacamole originated in Latin American Spanish. It comes from the Nahuatl word ahuacamolli, which translates to “avocado sauce.”

So, guacamole has the same nutritional value as a normal avocado, along with more water content because of onions, lime juice, and diced tomato, more sodium because of added salt, and more vitamin C present in lime juice and tomatoes.