Guacamole & Salsa Sampler Recipe

Prepare and mash avocados

Halve and pit the avocados, scoop the flesh into a medium bowl and mash with a fork to your desired texture (chunky or smooth).

Add aromatics and season

Stir in lime juice, diced red onion, minced jalapeño, chopped cilantro, salt, and pepper. Fold in the optional diced tomato if using. Taste and adjust salt and lime as needed. Keep covered with plastic wrap pressed to the surface to prevent browning until serving.

Combine the diced tomatoes, chopped onion, jalapeño, and cilantro in a bowl.

Add lime juice, salt, and pepper. Mix gently, then let sit at room temperature 10–15 minutes to allow flavors to meld. Taste and adjust seasoning. Chill briefly if desired before serving.

Rehydrate chilies

Remove stems and seeds from the dried guajillo and ancho chilies. Toast briefly in a dry skillet (30–60 seconds per side) until fragrant. Place chilies in hot water to cover and soak 15 minutes until softened; reserve about 2 tablespoons of soaking liquid.

Roast vegetables

While chilies soak, heat a dry skillet or comal over medium-high heat. Roast tomatoes, quartered onion, and unpeeled garlic cloves, turning occasionally until charred and blistered on all sides (8–12 minutes). For a smokier flavor, you can broil them on a sheet pan while watching carefully.

Blend salsa

Remove garlic skins (optional) and transfer roasted tomatoes, onion, garlic, softened chilies (drained), 1 tbsp oil, apple cider vinegar, salt, pepper, and 1–2 tbsp of the reserved chili soaking liquid to a blender or food processor. Blend until smooth, adding up to 1/4 cup water to reach desired consistency. Taste and adjust salt, acid, or heat. If too thin, simmer gently in a saucepan 3–5 minutes to concentrate flavors; if too thick, thin with water. Cool to room temperature before serving.

Roast or boil tomatillos and chiles

For best flavor, char the tomatillos, jalapeño/serrano, and garlic cloves in a dry skillet or under a broiler until blistered and lightly blackened (about 8–10 minutes), turning for even charring. Alternatively, simmer in lightly salted boiling water 5 minutes until softened, then drain.

Blend and season

Place roasted tomatillos, charred chile, garlic, onion, cilantro, lime juice, and salt in a blender. Pulse to a chunky or smooth consistency, adding up to 2 tbsp water if needed to loosen. Taste and adjust salt and lime. Chill briefly or serve at room temperature.

Spoon each salsa into separate small bowls (guacamole, pico de gallo, salsa diablo, and tomatillo salsa). Arrange bowls on a serving platter with tortilla chips in the center or on the side.

Garnish guacamole and salsas with extra cilantro leaves and lime wedges. Serve immediately so chips stay crisp.