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Kate’s Favorite Creamy Vegan Avocado Dressing Recipe

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This vegan avocado dressing recipe is made with ripe avocado, fresh citrus, garlic, cumin, and olive oil, and is my favorite dressing for everything from taco salad, kale salad, a veggie dip, to a sauce for pollo empanizado.

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Post last updated September 9, 2026.

Two plates of salad next to a jar of avocado dressing.

I originally came up with this dressing when I set out to make Green Goddess dressing and realized I didn’t have nearly enough fresh herbs.

I did have an avocado, though, so I improvised—and ended up with a silky, citrusy dressing that clings beautifully to greens and has enough flavor to make even a simple salad feel a little more special.

Why You’ll Love This Creamy Vegan Avocado Dressing Recipe

  • Naturally creamy. Avocado creates a rich creamy base without sour cream, plain yogurt, or mayonnaise.
  • Bright and citrusy. Lemon and lime add plenty of freshness and balance the richness of the avocado.
  • Dairy-free and vegan. It’s a great dairy-free avocado dressing for anyone following a vegan diet or simply looking for something different from store-bought salad dressing.

Ingredients

a jar of avocado dressing next to a bunch of kale
  • Avocado -A perfectly ripe avocado gives the dressing its rich, creamy texture, and you can adjust the water slightly depending on the size of your avocado.
  • Fresh Garlic – Adds savory bite without overpowering the dressing, though a small pinch of garlic powder can work as a substitute.
  • Fresh Lime Juice + Fresh Lemon Juice – Add bright acidity and fresh flavor that balances the richness of the avocado.
  • Ground Cumin – Gives the dressing more depth than a basic avocado-and-lime blend.
  • Kosher Salt + Black Pepper – Brings all the flavors together.
  • Olive Oil – Helps create a silky consistency, and I recommend California Ranch Extra Virgin Olive Oil, though avocado oil is a good substitute.
  • Water – Thins the creamy base to a pourable consistency, so adjust the amount of water depending on how thick you want the dressing.

How To Make Vegan Avocado Dressing

Combine all ingredients in a food processor. Process until it becomes very smooth. Add more water, a tablespoon at a time, to make a pourable consistency. Taste and add more salt or lime juice as needed.

a kale salad on a wood table.

Food Processor Or High-Speed Blender?

A food processor is my favorite way to make this dressing because it tends to be very thick and can be hard to get the blades moving in a blender without adding too much liquid.

A high-speed blender works too, especially if you’re making a larger batch. You may need to stop and scrape down the sides, add more liquid, or use the tamper to get the ingredients totally pureed.

An immersion blender can also work if you use a narrow, tall container, although getting the dressing completely silky may take a little longer.

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My Favorite Ways To Use Avocado Dressing

There are so many ways to use this dressing beyond salad. Once I have a jar in the refrigerator, it tends to find its way onto just about everything. The black bean taco salad in these photos is pretty bomb too.

If you love creamy avocado sauces, try my Charred Jalapeño Avocado Crema or Salsa de Aguacate next. For something chunkier and spicier, my Jalapeño Avocado Salsa is another great option.

Add Fresh Herbs

Remember the Green Goddess dressing that inspired this whole thing? If your herb drawer is actually stocked, you can easily take the dressing in that direction.

Try blending in fresh cilantro, fresh dill, fresh basil, parsley, or even a couple of chopped green onions. Fresh cilantro is especially good if you’re serving the dressing with tacos or a Mexican-inspired bowl, while fresh dill gives it more of a ranch-like flavor.

It won’t technically be classic Green Goddess dressing, but it will have that same vibrant, herby spirit—and a lovely green colour to match.

Make It Spicy

For more heat, blend in a little jalapeño or a serrano pepper for even more heat. You could also add a tiny pinch of cayenne pepper if you want those spicy flavors without adding another fresh ingredient. Start small. You can always add more heat, but once it’s blended in, there’s no taking it back.

two kale salads on a wood table


How To Store Avocado Dressing

Store leftovers in an airtight container in the refrigerator for up to a couple days. Press plastic wrap directly onto the surface to help prevent browning, and stir in a splash of water if it thickens. I don’t recommend freezing it because the creamy texture can change after thawing.

FAQs

How do you keep avocado dressing from turning brown?

Fresh citrus slows browning, but storing the dressing in an airtight container with minimal air exposure helps most.

Is avocado dressing healthy?

Avocado provides healthy fats, and this recipe uses mostly whole food ingredients like avocado, citrus, garlic, and olive oil.

How do you know when an avocado is ripe?

A ripe avocado should yield slightly when gently pressed but shouldn’t feel mushy. If you have a few more ripe avocados to use up, make my smoky chipotle guacamole next.

Kate Ramos

Creamy Vegan Avocado Dressing Recipe

Creamy vegan avocado dressing made with ripe avocado, fresh lime and lemon juice, garlic, cumin, and olive oil. It’s bright, silky, dairy-free, and perfect for salads, tacos, grain bowls, or dipping.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Sauce
Cuisine: Mexican-American
Ingredients Equipment Method Notes

Ingredients
  

Equipment

Method
 

  1. Add 1 ripe avocado, 1 garlic clove, 2 tablespoons lime juice, 2 tablespoons lemon juice, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1 tablespoon olive oil, and 3 tablespoons water to a food processor.
  2. Process until completely smooth, scraping down the sides of the food processor as needed. Add up to 1 additional tablespoon water, a little at a time, until the dressing reaches a pourable consistency. Taste and add more salt or lime juice as needed.

Notes

  1. Emulsification: For an extra glossy and ultra-smooth texture, stream the olive oil in slowly while the processor is running.
  2. Ripeness check: Choose an avocado that yields gently to light pressure without feeling overly squishy. If it feels firm, it won’t blend smoothly.
  3. Spicy twist: Add half a jalapeño or serrano pepper (seeds removed for mild heat) for a spicy kick that pairs exceptionally well with tacos.
  4. Herbal boost: Blend in 1/2 cup of fresh cilantro leaves, parsley, or chives for extra freshness and a deeper green color.

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Easy Homemade Guacamole Recipe With Lemon (No Tomato)

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This guacamole recipe with lemon keeps things simple in the best way—creamy ripe avocados and plenty of fresh lemon juice mashed into a chunky, flavor-packed dip that tastes bright and sunny, with absolutely no tomatoes.

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Post last updated May 19, 2026.

guacamole in a molcajete with pretzels

I’m just going to start out by saying I’m certainly not reinventing the wheel here. This is classic stuff, avocado + citrus + salt, but every time I make it I have at least one person tell me that I should drop everything, package this guacamole, and sell it at the every Farmer’s market from here to Mazatlan.

I have absolutely nothing against lime juice and typically make guacamole with fresh-squeezed limes, but if you are out of limes and don’t want to run to the store, I’m here to tell you, you can certainly make delicious guacamole with lemon juice instead.

One thing I never, ever put in guacamole however, is tomatoes. I am a no-tomato-guacamole fanatic. They are watery, mushy, and no, just no. That being said, if you need to add tomatoes here, feel free, just don’t invite me over for guacamole and chips.

Homemade Guacamole Starts With Great Avocados

Every time I make this recipe, someone asks why it tastes better than the guacamole they usually get at a restaurant or grocery store.

Honestly, I think most people don’t add enough citrus juice or salt but no amount of these ingredients will cover up unripe or overripe avocados.

To make excellent guacamole, you must start with perfectly ripe, creamy avocados. I live in Southern California and am blessed with a hundred-year-old avocado tree in my backyard that drops gorgeous softball-sized Reed avocados. But I recommend looking for Haas avocados for the most consistent flavor and texture.

Pro tip: Look for avocados that feel heavy for their size with dark skin that give slightly when pressed near the stem. Avocados that are too soft are past their prime. They will be mushy and most likely have brown spots inside.

Why You’ll Love This Guacamole

  • Chunky, creamy texture
  • Made with simple pantry ingredients and ready in about 10 minutes
  • Packed with healthy fats
  • Bright and vibrant with fresh lemon, jalapeño, and cilantro

Ingredients For Making Guacamole

all the ingredients to make guacamole with lemon
  • Ripe Avocados: Ripe avocados are a must. I recommend Haas avocados.
  • Fresh Lemon Juice: brightens up the flavor and adds clean acidity. It also help slow the oxidation process.
  • Jalapeño: Adds heat without taking over. Tip: Remove the seeds for a milder guacamole or leave some in for more kick.
  • Fresh Cilantro & White Onion: Keeps the guacamole fresh and not heavy. If you don’t like cilantro, skip it or add chopped parsley.
  • Kosher salt – I always use Morton kosher salt unless otherwise specified.
guacamole in a molcajete with pretzels

How To Make Creamy Guacamole

avocados in a bowl with a potato masher
  1. Using a large spoon, scoop the avocado flesh into a large bowl and discard the pits. Add the jalapeño, cilantro, scallion, and kosher salt.
  2. Mash everything together with a potato masher until creamy but still chunky. You want texture here—not completely smooth guacamole.
  3. Stir in the fresh lemon juice, then taste and add more salt or lemon juice as needed.
guacamole in a molcajete with pretzels

How To Ripen Avocados

If your avocados are rock hard, place them next to some bananas on the counter to speed up the ripening process. Want them to ripen even faster? Place the avocados and bananas in a paper bag and seal it. They’ll usually soften within a day or two depending on how underripe they are.

Once they’re perfectly ripe, transfer them to the refrigerator to slow things down before they turn mushy. They will stay ripe in the fridge for up to a week.

What To Eat With Guacamole

Sure, homemade tortilla chips are the traditional way, but this creamy avocado dip works with way more than just chips. The fresh flavor and chunky guacamole texture pair well with crunchy vegetables like carrots, celery sticks, jicama, and sliced cucumbers, or scoop it up with pretzels, jalapeño crackers, pita chips, or even al pastor chicken wings.

Spoon it over grilled salmon, tacos al vapor, beef birria tacos, turkey burgers, burritos, sandwiches, or chicken enchiladas when you want to add something creamy and bright.

It’s especially good with Mexican food favorites like barbacoa, and chicken tinga.

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Storage & Leftover

a bowl of guacamole with plastic wrap on top

Guacamole is always best fresh, but leftover guacamole can be stored in an airtight container for up to 2 days. The lemon juice helps slow the oxidation process, but eventually the surface of the guacamole will darken slightly.

For the best way to store it, press a layer of plastic wrap directly onto the top of the guacamole, making sure there are no air bubbles, then cover with another piece of plastic wrap on top of the bowl and refrigerate.

FAQs

What spices can I add to guacamole?

I think this recipe is perfect as it is with all fresh ingredients, but if you want to add 1/2 teaspoon of ground cumin and 1/2 teaspoon of ground coriander for extra flavor, go for it. Other spices that go well in guacamole would be chili powder, dried oregano, garlic salt, and/or onion powder.

Is brown guacamole safe to eat?

Yes, you won’t get food poisoning, but fresh guacamole will definitely taste better. Often you can scrape off the top brown layer to reveal bright green guacamole underneath.

What can I substitute for cilantro in guacamole?

In my opinion the best guacamole recipe includes cilantro, but if you can’t stand the flavor, many other herbs are delicious. Check out my herb guacamole recipe that has lots of other herbs in it like basil, mint, tarragon, and chives.

How long does guacamole last in the fridge?

This easy guacamole recipe really is best eaten within a day or so but if you press a piece of plastic wrap directly onto the surface of the guacamole and then another piece tightly over the top of the bowl it should be good for a couple of days. Stir before serving if it gets watery.

Kate Ramos

Easy Homemade Guacamole with Lemon (No Tomato)

This guacamole recipe with lemon keeps things simple in the best way—creamy ripe avocados and plenty of fresh lemon juice mashed into a chunky, flavor-packed dip that tastes bright and sunny, with absolutely no tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Appetizer
Cuisine: Mexican
Calories: 125
Ingredients Method Nutrition Notes

Ingredients
  

Method
 

  1. Using a large spoon, scoop the flesh out of the avocado into a large bowl. Discard the pits.
  2. Add remaining ingredients, except the lemon juice, and mash together using a potato masher until combined, but still some small pieces remain, not completely smooth.
  3. Add lemon juice and stir to combine. Taste and add more salt or lemon juice, if needed.
  4. If not serving immediately press a piece of plastic wrap directly over the guacamole. You want the plastic wrap to be touching it, any places where it is not touching will start to turn brown. Refrigerate until ready to serve. The guacamole can be covered and refrigerated for up to 4 hours.

Nutrition

Serving: 1gCalories: 125kcalCarbohydrates: 7gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gSodium: 111mgFiber: 5gSugar: 1g

Notes

  1. Heat level: For a milder dip, remove the ribs and seeds of the jalapeño. For even spicier guacamole, swap the jalapeños for serrano chiles.
  2. Lemon vs. Lime: While lime is traditional, lemon offers a floral, sweeter acidity that pairs beautifully with the richness of the avocado. If you want an extra "sunny" flavor, add 1/2 teaspoon of lemon zest along with the juice.
  3. Add fruit: Try adding finely diced mango or pineapple for a sweet-and-sour twist.
  4. Salt & Citrus: The biggest mistake people make when making guacamole is to not add enough salt or lemon or lime juice. If the guacamole doesn't taste like much, keep adding a pinch of salt and a squeeze of lemon until it really sings.

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Creamy Mexican Goat Cheese Garlic Chile Dip Recipe

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Looking for the kind of appetizer that disappears within minutes? This Mexican goat cheese dip is creamy, smoky, slightly tangy, and packed with chile flavor—basically everything you want in a shareable party dip.

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This post was last updated March 26, 2026.

Chile goat cheese dip topped with pine nuts

Inspired by the warm, melty dips served at Mexican restaurants, this recipe blends tangy goat cheese with cream cheese, garlic, and smoky chiles for a dip that feels special but is incredibly easy to make.

It’s the kind of perfect appetizer that works for just about any occasion. Serve it during game day, add it to a taco night spread, or make it as a last minute snack when friends stop by. With toasted pine nuts, chile oil, and fresh herbs, every bite is creamy, savory, and packed with flavor.

If you love bold Mexican recipes, this dip fits right in alongside festive dishes like Choriqueso Pinwheel Appetizer or Cinco de Mayo Tacos. It’s also the type of dish that pairs beautifully with Mexican street corn, margaritas, and a table full of small plates.

What Makes This Dip Different From Classic Queso

a bowl of goat cheese dip topped with mint leaves

Many Mexican restaurants serve a classic queso cheese dip made with melted cheese like pepper jack or American cheese. This recipe takes a slightly different approach.


Instead of relying only on melted cheese, it combines tangy goat cheese with cream cheese for a smoother texture and deeper flavor. The addition of dried chiles, garlic oil, and citrus zest creates a dip that tastes richer and more complex than a typical Mexican white cheese dip.

It’s still creamy and indulgent, but with a gourmet twist that makes it feel a little more special.

Ingredients & Why They Matter

all the ingredients to make the goat cheese dip

Each ingredient contributes something important to the final dip.

  • Goat cheese – We use soft chèvre goat cheese here. It provides tangy flavor and creamy texture that sets this dip apart from typical queso cheese dip.
  • Cream cheese (not pictured) – Balances the tanginess of goat cheese and creates a smooth base similar to Mexican white cheese dip.
  • Morita chiles – Bring smoky depth and medium heat without overwhelming the dip. Dried morita chiles are smoked, similar to chipotle chiles. If you can’t find them, substitute dried chipotle chiles or dried guajillo chiles, which will have a different flavor, but still be delicious.
  • Garlic and olive oil – Infuse the dip with savory richness.
  • Orange zest – Adds brightness that cuts through the richness of the cheese.
  • Toasted pine nuts – Add nutty crunch and elevate presentation.
  • Fresh cilantro and mint — For a fresh garnish and lovely color contrast.

Many of these ingredients are easy to find at local grocery stores, though specialty chiles like the dried morita chiles may be easier to locate at Latin markets or online.

If you enjoy cooking with traditional Mexican ingredients, you might also enjoy exploring recipes like Sopa de Conchitas or Butternut Squash Empanadas, which highlight similar flavors and pantry staples.

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How to Make Mexican Goat Cheese Dip

This creamy dip is quick to prepare and comes together in just a few easy steps.

Heat the oil and chiles. Add the olive oil, chopped morita chiles, and garlic to a medium frying pan over medium heat.

the morita chiles cut with scissors

Toast until fragrant. Cook for about 3–4 minutes, stirring occasionally, until the garlic becomes fragrant and the chiles begin to lightly toast.

Let the flavors steep. Remove the pan from the heat and let the oil, chiles, and garlic sit for about 10 minutes so the flavors infuse.

Blend the cheese mixture. In a food processor, combine the goat cheese, cream cheese, milk, orange zest, salt, and black pepper.

all the ingredients in a food processor

Add the chile mixture. Spoon the softened garlic and chile pieces into the food processor and blend until the dip is smooth and fluffy.

the goat cheese dip after being blended in a food processor

Transfer to a serving bowl. Spoon the dip into a bowl and drizzle the remaining chile oil over the top.

Add the finishing touches. Sprinkle with toasted pine nuts and garnish with fresh cilantro and mint before serving.

If you enjoy creative twists on Mexican comfort food, you might also love recipes like Green Chile Cheddar Corn Dogs or Chorizo and Egg Breakfast Gorditas.

Cooking With Dried Morita Chiles

Dried morita chiles are what give this dip its smoky character.

  • Dried morita chiles (or chiles morita) are a type of a chipotle chile they are simply smaller and smoked for less time so they are softer and more pliable than the chipotle meco, most commonly just called chipotles.

Morita chiles are the ones most commonly canned to make chipotles in adobo. You can find them with the other dried chiles in most Latin markets or online. If you can’t find them, make the garlic oil as directed but skip the chiles then add a canned chipotle in adobo to the cheese mixture before blending.

If you enjoy recipes featuring dried chiles, try dishes like Braised Pork and Chile Stew Recipe or explore spicy-sweet combinations in recipes such as Brown Sugar and Chipotle Rubbed Salmon.

a bowl of goat cheese dip with chips in the bowl

Quick Tips for Game Day and Entertaining

Planning a party or casual gathering? Here are a few tips to make this dip even better.

  • Serve with pita chips, tortilla chips, or toasted bread.
  • Drizzle extra chile oil on top for presentation.
  • Store leftovers covered with plastic wrap in the refrigerator.
  • Bring the dip back to room temperature before serving again.

Pair this dip with a full snack spread including Smoked Maple Butter Popcorn or jalapeño pretzel bagels for a fun party table. And if you’re planning dessert too, sweet treats like Guava Cheesecake, Chocolate Churro Hearts, or Almond Buñuelos make the perfect finish.

Serving Suggestions

This creamy dip works well with many dishes and sides. Try serving it alongside:

For a full festive menu, finish with desserts like Flourless Mexican Chocolate Cake or refreshing frozen treats such as Pineapple Pomegranate Popsicles.

FAQs

Can I make this ahead of time?

Yes. Store the dip covered with plastic wrap in the fridge and bring to room temperature before serving.

What other cheeses work well?

There’s really no good substitute for tangy goat cheese but if you’d prefer, you can use all cream cheese instead.

Can I turn this into a baked dip?

Absolutely. Spread the mixture in a baking dish and bake at 350°F for 15-20 minutes for a bubbly baked goat cheese dip.

Where can I find the chiles?

Most local grocery stores carry dried chiles, but Latin markets often have the best selection. If you can’t find them, order them online.

Chile goat cheese dip topped with pine nuts
Kate Ramos

Mexican Goat Cheese Dip Recipe

A whipped goat cheese dip recipe with a spicy chile-garlic oil, toasted pine nuts, and fresh orange zest.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican-American
Calories: 204
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Equipment

Method
 

  1. Combine the 1/2 cup oil, the 1/4 cup chopped chiles, and the 6 cloves garlic in a medium frying pan and place over medium heat. Warm oil until garlic is fragrant and chiles begin to toast a little, about 3-4 minutes. Remove from heat and let steep 10 minutes.
  2. Combine 8 ounces room temperature goat cheese, 4 ounces room temperature cream cheese 2 tablespoons milk, 1/2 teaspoon orange zest, 1 teaspoon salt, and a few grinds of pepper in the bowl of a food processor fitted with the blade attachment. Spoon out the chile and garlic pieces from the oil and add to the food processor.
  3. Blend on high until fluffy and smooth. Transfer to a serving bowl and drizzle with remaining oil. Sprinkle pine nuts, cilantro and mint over the top and serve with crackers, chips, and veggies.

Nutrition

Serving: 1gCalories: 204kcalCarbohydrates: 1gProtein: 8gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 12gCholesterol: 18mgSodium: 229mg

Notes

    1. Room temp cheeses = fluffy texture. Let goat cheese + cream cheese sit out 30–60 minutes. Cold cheese won’t whip smooth and can stay a little grainy.
    2. Orange zest tip. Zest the orange before you cut/juice it, and use only the bright orange part (no white pith) so it stays fragrant, not bitter.
    3. Morita chile swap. Moritas are smoky + medium heat. If you can’t find them, use chipotle chile flakes (start with 1–2 teaspoons) or 1–2 canned chipotles in adobo (different flavor + thicker, but still great).
    4. Pine nut alternatives. Toasted pepitas or slivered almonds work well (and are usually cheaper). Always toast for best flavor.

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Authentic Easy Pico de Gallo Mexican Salsa Recipe

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The classic Mexican salsa recipe, Pico de Gallo is easy to make, full of fresh ingredients and has all the bright flavors that bring joy to every Mexican dish from tacos to chips! You are going to love this recipe.

Recipe first posted August 20, 2011 and last updated with new images on March 8, 2024.

A brown bowl filled with Pico de gallo with a spoon sticking out of the bowl on a wood table next to a white kitchen towel.

I’ve been going down my roster of requisite Mexican food recipes that I make every tomato season. Ones that really require fresh-picked, fragrant, ripe tomatoes.

There’s my favorite papas con chile which are pan-fried potatoes in a delicious and slightly spicy tomato sauce. Then of course I must make Veracruz-style hominy and for lunches and snacks this vegan ceviche—yum!

But my favorite way to use summer tomatoes are at their peak is Pico de Gallo. Every time I make it, I think I’ve made too much, but by the end of dinner it’s gone.

If a measly cup makes it to the next day it is quickly snatched up by whoever spots it first for topping their scrambled eggs or spooning onto quesadillas.

If you make it every week or once a year for Cinco de Mayo, I guarantee you this is the best pico de gallo recipe.

What Is Pico de Gallo?

A ceramic bowl filled with Pico de gallo on a wood table with a spoon coming out of one side and a few lime wedges behind it.

Pico de Gallo is a salsa fresca or salsa cruda aka a type of salsa made with raw ingredients.

It is an easy recipe for fresh salsa that is popular at Mexican restaurants but in my opinion, homemade Pico de Gallo is best.

The best Pico de Gallo is made with super ripe, flavorful tomatoes, onion, cilantro, jalapeno pepper (or serrano pepper), fresh lime juice, and salt.

Pico de Gallo literally translates to rooster’s beak but this salsa has nothing to do with roosters or birds of any kind. There are many theories about how it got its name like the ingredients look like they were pecked to pieces by a rooster’s beak or if you ate it with your thumb and finger your hand is in the shape of a rooster’s beak. The truth is no one really knows.

Ingredients To Make Pico de Gallo

All the ingredients to make Pico de gallo on a baking sheet including fresh tomatoes, salt, onion, serrano chiles, and cilantro.

This is a great recipe that requires great tomatoes. They make all the difference here.

  • Fresh tomatoes. Fresh tomato salsa requires the most flavorful tomatoes. Plum tomatoes, Roma tomatoes, heirloom tomatoes, they all work. I wouldn’t use cherry tomatoes, they’re kind of a pain to chop.
  • White onion or red onion.
  • Jalapeño or serrano peppers
  • Fresh cilantro. Like all Mexican recipes, use the leaves and tender stems.
  • Lime juice. It is important to use the freshest ingredients. No bottled lime juice please.
  • Kosher salt. I always use Morton kosher salt unless otherwise specified.

What Not To Add

Anything not on this list. Ha! Just kidding. Lots of people add stuff like garlic, diced avocado, etc. You can do whatever you want but authentic pico de gallo highlights the flavors of the tomatoes which are the real star.

How To Make Pico de Gallo

In the summertime this is my go to appetizer because it takes all of 10 minutes to prepare and everyone loves it.

step one

Chop ingredients. Chop the tomato, raw onions, cilantro, and the jalapeño pepper. Although it takes more time, chop everything by hand for best results instead of putting in a food processor. It will become too watery. You will need a nice sharp knife and good cutting board.

All the ingredients on a cutting board, chopped up

step two

Combine. Combine the finely chopped ingredients in a large bowl. Add lime and salt and stir to combine.

All the ingredients in a bowl being stirred with a spoon.

step three

Taste. Dip a chip into the salsa and taste. Add more lime juice or salt if necessary. Enjoy or store in an airtight container in the fridge for up to a week.

What To Do With This Salsa

A brown ceramic bowl filled with Pico de gallo on a wood table with a spoon sticking out of the bowl and a few limes beside it.

Besides devour it, you mean? Well obviously, this is the traditional salsa for “chips and salsa” but it’s also good on:

✨Looking for more good taco toppers? Try my Charred Jalapeño Avocado Crema. ✨

Top 5 Most Popular Mexican Salsa Recipes

  1. Roasted Hatch Green Chile Salsa
  2. Super Simple Salsa Verde
  3. Tomatillo Avocado Salsa
  4. Charred Tomatillo Salsa
  5. Sweet Corn Salsa

This Pico de Gallo Recipe Is Salsa At Its Finest

Grab a bag of tortilla chips and whip up a batch tonight! Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

Kate Ramos

Pico de Gallo

The classic Mexican salsa recipe, Pico de Gallo is easy to make and has all the fresh, bright flavors that bring joy to everything from tacos to chips! You are going to love this recipe.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 5 Cups
Course: salsa
Cuisine: Mexican
Calories: 84
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Equipment

Method
 

  1. Mix Combine all ingredients in a large bowl. Taste and add more lime juice or salt if desired.

Nutrition

Serving: 1gCalories: 84kcalCarbohydrates: 20gProtein: 1gSodium: 78mgFiber: 1gSugar: 17g

Video

Youtube video

Notes

    1. Onion Options: Substitute red onion for a milder flavor or green onions for a fresh, grassy note.
    2. Storage: This salsa is freshest within a day or two, but can be stored in the refrigerator for up to a week.
    3. Spice Level: Adjust heat to your liking. For milder pico, remove jalapeno seeds. For spicier, use a serrano pepper and leave the seeds in.
    4. Serving Suggestions: Besides chips, try on tacos, grilled fish, eggs, or mixed into rice.

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In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Super Simple Salsa Verde

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One of the easiest Mexican salsas, this Salsa Verde, or Green Salsa takes just a few minutes to make and goes with everything. It’s vegan and gluten-free and is great to keep in the fridge for tacos or just dipping tortilla chips.

Recipe first posted on June 21, 2018 and last updated June 7, 2022.

A yellow bowl filled with salsa verde with a blue spoon in it sitting next to some tacos and limes on a piece of parchment.

I can’t think of a more effortless way to impress your friends.

In fact I’ve made and incorporated this green sauce so many times on this blog that it almost seems ridiculous to post it as it’s own recipe but the fact of the matter is, whenever I make it people ask me for the recipe in a way that is so flattering I almost think they’re making fun of me.

“Kate”, They say with a chip falling out of their mouth. “This salsa is sooooo amazing!!! Is the recipe on the blog?”  

Normally, I would be honored that someone is interested enough to want to recreate it at home, but because this salsa takes practically zero effort, I always give them a sideways glance because I feel like they know I did basically nothing and brought it to a party.

But they don’t! That’s the thing, no one believes me when I tell them how simple this salsa verde recipe is.

Whenever I get into the details, then it’s their turn to give the side eye, like yeah right, nothing that tastes this good can be that easy, it’s probably just because your a chef that you can produce magical results without lifting a finger, but it’s TRUE! Anyone can do it! So, what are you waiting for? Give it a try!

More To Explore

Salsa Verde Chicken For Tacos

Pork Tamales with Salsa Verde

Enchiladas Verdes with Chicken

Salsa Verde Ingredients

All the ingredients to make salsa verde including tomatillos, cilantro, onions, jalapenos,
  • Tomatillos
  • White onion
  • Garlic cloves
  • Jalapeño peppers or serrano peppers if you want it spicier
  • Fresh cilantro
  • Kosher salt

How To Make It

step one

Boil vegetables. Combine tomatillos, onion, garlic, and chile peppers in a pan and fill with water. Bring to a boil over high heat. Reduce the heat to medium and simmer for 15 minutes or until the tomatillos are soft but not falling apart.

A red pot filled with tomatillos, onion slices, jalapeños, and water sitting on a wood table.

step two

Blend. Using a slotted spoon, remove the cooked vegetables from the water to a blender or food processor. Let cool a few minutes. Save the cooking liquid, don’t dump it yet.

Once the veggies have cooled, add cilantro and salt and 1/2 cup of the cooking liquid. Blend until salsa is smooth.

A blender filled with cooked tomatillos, cilantro, jalapeno sitting on a wood table.

Salsa Verde Tips

A blue and white dish filled with green tomatillos sitting on a wood table.
  1. Tomatillos (which, by the way, are not green tomatoes) are available at most grocery stores, but if you’ve never bought them before, peel back the papery husk and look for ones that aren’t moldy or bruised. You want them to be firm and on the smaller side. The larger they are, the less flavor they have. Remove the husk and rinse them before starting.
  2. The difference between a okay salsa verde and a great salsa verde is the amount of salt and liquid added to the final product. Tomatillos have a thickening agent that firms up when it’s cold, so the salsa may seem fine when it’s warm but as soon as you pull it out of the fridge, it’s like a solid blob. Add enough liquid (I like to use the liquid the vegetables cooked in) so it coats a chip, but is pretty runny. It will get thicker as it cools.
  3. I don’t add lime juice to my tomatillo salsa because I think the tomatillos are tart enough on their own. But you will need a decent amount of salt to bring out that delicate tart flavor. Start with a teaspoon and add more as needed. When you taste the salsa, taste on a chip, that way you get the salt from the chip with every bite and don’t go overboard.
  4. Looking for tomatillo salsas made from roasted tomatillos? Try this Charred Tomatillo Salsa.

Salsa Verde is More Than a Dip for Chips

A white plate with a small dish of salsa verde on it with tostada shells, some of which are broken sitting on a wood table.

Here’s a few ideas on how to use your salsa beyond the chip bowl:

More Quick and Easy Recipes You’ll Love!

Skip The Baking Sheet And Make This Easier Salsa Instead

Pan roasting the tomatillos in the oven makes a delicious salsa but give this easier version a try and see what you think. It’s great for summer when you don’t want to heat up your kitchen. Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

Homemade Salsa Verde is about the easiest thing in the world to make. Blended tomatillos, onion, jalapeños, and cilantro is all it takes to make a swoon-worthy salsa your friends will die for. #salsaverde #tomatillosalsaverde #homemadesalsaverde

Super Simple Salsa Verde

Yield: 3 cups salsa
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Homemade Salsa Verde is about the easiest thing in the world to make. Blended tomatillos, onion, jalapeños, and cilantro is all it takes to make a swoon-worthy salsa your friends will die for.

4.8 Stars (4 Reviews)

Ingredients

Instructions

  1. Boil. Combine tomatillos, onion, garlic, and jalapeños in a large pot. Cover with water by about and inch and bring to a boil.
  2. Simmer. Reduce heat to a simmer and cook until tomatillos are soft, but not falling apart, about 10-15 minutes. Let cool slightly.
  3. Transfer to blender. Using a slotted spoon transfer vegetables to a blender, along with 1/2 cup of the cooking liquid. Add cilantro and 1 teaspoon salt. You may need to do this in batches depending on the size of your blender.
  4. Blend. Blend on high (careful, if the mixture is still hot, hold a few layers of paper towel over the blender instead of the lid. The heat will make the top blow off).
  5. Taste. Once smooth, taste and add more salt if needed. If the mixture is too thick, add a tablespoon or so more of the cooking liquid, keep in mind, the salsa will thicken as it cools, so you want it to be a little runny initially.
  6. Enjoy or store. Transfer to a sealed container and refrigerate until ready to use. Salsa will keep for up to a week in the refrigerator.
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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 28Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 354mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican / Category: salsa

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Charred Poblano Guacamole Recipe

by 2 Comments

Homemade guacamole with a twist! This Charred Poblano Guacamole has all the creamy avocado goodness you love plus charry bits of poblano pepper and jalapeños that takes it to a whole new level of delicious. Vegan and gluten-free!

Think of this as the guacamole recipe that just keeps giving.

It has all the lusciousness of ripe avocados, the fresh lime juice, the salt—basically everything you LOVE about guacamole—and then some.

Today friends, we are adding a bit of char to our guacamole and I think you are going to want to try it.

When it comes to guacamole, I’m kind of a purest so I’m surprising everyone, including myself, by straying from my traditional recipe.

A glass bowl with chopped poblanos, white onion, chopped cilantro and chopped jalapenos in it.

But when my pals at California Grown asked if I could take some absolutely delicious California Avocados and make them shine, I thought I needed to revisit my staunch stance on things.

And honestly, there’s nothing I’ve ever made that didn’t benefit from a charred poblano pepper or two. The smokiness, the grassy aroma, it adds sophistication to this guacamole dip. Really just elevates the whole thing.

but first, california avocados

Two avocados sitting on a wood table next to a plate of guacamole.

We’ve spent a lot of time here talking about our love of California avocados. We’ve made salsa, we’ve made vegan ceviche, heck we’ve even made chocolate chip cookies with them!

No lie, I eat an avocado every day.

We are fortunate enough to have a nearly 80 year old avocado tree in my backyard so that makes it a bit easier, but also necessary.

We have to eat that many avocados to keep up with them. Did you know an average avocado tree produces 150 avocados!

Close up image of guacamole on a plate with a chip taking a scoop out of one side and seeds sprinkled on top.

That’s about 60 pounds of fruit for smaller Haas avocados and closer to 200 pounds if for larger varieties like Reed, which is what we have.

Haas avocados are the most common variety and the ones you will find at your local store. Every Haas avocado tree around the world can be traced back to the mother tree is La Habra Heights, California. Pretty amazing, right?!

When you buy avocados at the grocery store it’s important to check for the California Grown sticker. California avocados are picked at their peak resulting in fruit that is fresh and consistent in taste and texture.

The season for California avocados is–NOW! Spring through summer. So pick up a few the next time you’re at the store and let’s make guacamole.

how to make this easy guacamole recipe

Avocados with salt in a glass bowl with chopped cilantro getting ready to be mixed into guacamole.

Once you’ve gathered your fresh ingredients, double check to make sure your avocados are ripe and ready to go.

To check their ripeness, give a gentle squeeze near the stem end. It should feel soft, but not mushy. When you remove the stem the flesh should be vibrant green, not brown.

The first step for making the dip is to char the poblano and jalapeño pepper. The easiest way to do that is to set them both over the flame of a gas stove. Turn frequently until the skin is blackened on all sides.

A jalapeño and a poblano pepper that have been charred sitting in a white bowl on a white towel on a wood table.

If you don’t have a gas stove you can also char them under a broiler or on a grill. Once they are charred, remove them to a bowl and cover with plastic wrap until they are cool enough to handle.

Meanwhile, scoop the avocado into a large bowl. Add the finely chopped onion and cilantro.

Squeeze over the lime juice, season with salt and mash with a potato masher.

Peel the skin off the peppers. Remove the stems. Take the seeds out of the poblano and chop them both. Stir the peppers into the guacamole and that’s it!

Make sure you give it a taste with a chip to make sure it has enough salt and lime juice. If not, feel free to add more.

variations

An overhead image of guacamole on a white plate with a margarita next to it and another white plate on the other side.

Okay, so I know I’ve declared my love for authentic guacamole that doesn’t include any crazy ingredients. Since we’re already thinking outside the box with this recipe however, here are a few other variations you might like.

  • Stir in a teaspoon of ground cumin.
  • Remove the core and seeds from 2 Roma tomatoes. Chop finely and add.
  • Swap finely diced red onion for the white.
  • Mix equal parts lemon juice and lime juice instead of all lime.

how to serve

An overhead image of guacamole on a white plate with a row of seeds down one side and a margarita next to it and a white plate with tostadas near by.

Since we are making this guacamole next level, I’ve taken a cue from some of my favorite high-end restaurants in Mexico and added some special garnishes.

Now, of course you can serve this in a pretty bowl with tortilla chips on the side.

You can also scoop the guacamole onto a large plate and flatten it out with the swoop of the back of a spoon. Drizzle it with a bit of olive oil then make a line on one side with a variety of seeds. I used popped amaranth, chia seeds, and sunflower seeds. Sesame seeds would also be nice. Serve with tostadas.

This guacamole is not only a dip. I first made this recipe for our Tacos and Tequila cooking class and served it on top of Pork Tinga tacos. For that class Aida also made fried avocado tacos which I also highly suggest giving a try.

how to keep your guacamole from turning brown

Guacamole on a white plate with seeds in a line down one side and a chip taking a scoop out from the bottom.

Avocados turn brown very rapidly after being exposed to oxygen.

To prevent your guacamole from turning brown, press a piece of plastic wrap directly on the surface of the dip then wrap another piece tightly over the top or cover with a tight-sealing lid.

Refrigerate until you are ready to serve!

more recipes to try with california avocados!

love this recipe?

Don’t forget to let me know by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Guacamole on a white plate with seeds in a line down one side and a chip taking a scoop out from the bottom.

Charred Poblano Guacamole

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Homemade guacamole with a twist! This Charred Poblano Guacamole has all the creamy avocado goodness you love plus charry bits of poblano pepper and jalapeños that takes it to a whole new level of delicious. Vegan and gluten-free!

5.0 Stars (1 Review)

Ingredients

  • INGREDIENTS

INGREDIENTS

For garnish

Instructions

  1. Char the peppers. Place poblano and jalapeño over an open flame on a gas stove, turning frequently with tongs, until charred on all sides, about 5 minutes. If you don’t have a gas stove you can char the peppers under the broiler or over a grill. Place peppers in a heatproof bowl and cover with a clean kitchen towel until cool enough to handle. Peel burnt skin off with your fingers and rinse. 
  2. Chop peppers. Remove stems from both peppers and seeds from the poblano pepper then chop them both into small dice. If you don’t want it spicy, remove the seeds and stems from the jalapenos. 
  3. Mix remaining ingredients. Combine peppers with remaining ingredients in a large bowl. Mash together with a potato masher and then stir with a spoon until well combined. Taste and add more salt or lime juice to taste. 
  4. Serve. Scoop onto a plate or bowl and drizzle with olive oil and sprinkle with chia and sunflower seeds plus popped amaranth (if using) and serve with tostadas.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 63Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 38mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, such as this one here which is sponsored by California Grown. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Roasted Tomatillo and Avocado Hummus

by 2 Comments

I’ve been dreaming about a guacamole-hummus hybrid for a while now. Not like I invented it out of thin air, there are probably as many avocado hummus recipes on Pinterest as there is smoothie bowls in Santa Monica.

I had yet to make it myself but last weekend when I sauntered into the kitchen to do just that l realized what most of them were missing was acid. Charred tomatillos and lots of lime juice seemed to me like a logical solution. Together they brighten the richness of creamy garbanzo beans and avocado.

This Roasted Tomatillo and Avocado Hummus is a fluffy, airy dip rich with ripe avocado instead of loads of olive oil, charred tomatillos, and serrano chiles. #hummus #avocadohummus #healthyMexican #diprecipe #hummusrecipe

The avocado does a number here as well, its fatty nature is a natural substitute to a dip that is often overloaded with olive oil and tahini. The best hummus is a  fluffy, airy dip. A feat achieved in the most part by olive oil. This dip, however needs no oil, but instead a perfectly ripe avocado does the trick and the tahini that is there is just enough to provide the tangy flavor that is the bedrock of good hummus.

This Roasted Tomatillo and Avocado Hummus graced my Ultimate Pool Party Platter and was scooped up by pretzel sticks, radish halves, and cucumber slices. I was happy to have leftovers too for topping my daily fried rice bowl and then more for a pre-dinner snack of hummus and tortilla chips.

This Roasted Tomatillo and Avocado Hummus is a fluffy, airy dip rich with ripe avocado instead of loads of olive oil, charred tomatillos, and serrano chiles. #hummus #avocadohummus #healthyMexican #diprecipe #hummusrecipe

I honestly don’t know what took me so long.

This Roasted Tomatillo and Avocado Hummus is a fluffy, airy dip rich with ripe avocado instead of loads of olive oil, charred tomatillos, and serrano chiles. #hummus #avocadohummus #healthyMexican #diprecipe #hummusrecipe

Roasted Tomatillo-Avocado Hummus

Yield: 8-10 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This Roasted Tomatillo and Avocado Hummus is a fluffy, airy dip rich with ripe avocado instead of loads of olive oil, charred tomatillos, and serrano chiles.

5.0 Stars (1 Review)

Ingredients

  • 2 tomatillos, husks removed and washed
  • 1 serrano pepper
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1 ripe avocado, peeled and pitted
  • 2 tablespoons tahini
  • 2 cloves garlic
  • 1 teaspoon kosher salt
  • juice of 1 lime

Instructions

  1. Char tomatillo and serrano in a hot dry frying pan over medium-high heat until blackened on all sides. Let cool slightly. Remove stem from serrano, and the seeds if you'd like it less spicy.
  2. Combine tomatillo and serrano with remaining ingredients in a food processor and blend until smooth. Taste and add more salt or lime juice as needed.
  3. Cover and refrigerate until you are ready to use. Will keep up to 4 days in the refrigerator.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 249mgCarbohydrates: 11gFiber: 4gSugar: 2gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: American / Category: Tomatillo Recipes

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Asparagus & Potatoes with Harissa Goat Cheese Dip

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It always intrigues me how cuisines from one culture can be worlds apart physically yet be exact replicas in almost every other way. The Tunisian spice paste harissa and the mole pastes of Mexico are a perfect example.

I hadn’t really thought too much about their similarities until last week when I decided to make harissa from scratch for the first time. Dried chiles got toasted and soaked, whole spices were warmed filling the entire house with their fragrance, vegetables were charred under an open flame until their skins crackled and blackened. The entire process felt like second nature, incredibly familiar to one I’ve done many times making homemade mole sauces and ground chile salsas.

My inclinations probably gave my harissa more of a Mexican flavor than is traditional—smoked morita chiles and charred tomatoes I don’t think are authentic. But it made a lovely dip on it’s own and when mixed with soft chèvre goat cheese and a little bit of cream cheese to ensure lusciousness in a harissa goat cheese dip.

I made this creepingly spicy dip for gently blanched asparagus and new potatoes; a very special seasonal crudite-style platter I brought to the Friends Who Fete Bridal Shower Meg and I threw for Aida over Memorial Day weekend.  Any leftover harissa goat cheese dip was quickly consumed with tortilla chips and as a drizzle over a big plate of carne asada, grilled vegetables, and rice.

All the party details will be coming out this week so make sure you follow along the #FriendsWhoFete hashtag for lots of effortlessly elegant party tips!

Kate Ramos

Spring Asparagus and New Potatoes with Harissa Goat Cheese Dip

Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 -8 servings
Ingredients Method Notes

Ingredients
  

For the Harissa:
  • 4 dried morita chiles stemmed and seeded
  • 3 dried arbol chiles stemmed and seeded
  • 1 red bell pepper stemmed, halved, and seeded
  • 1 serrano chile
  • 1/2 cup cherry tomatoes
  • 1 1/2 teaspoons cumin seed
  • 1 1/2 teaspoons coriander seed
  • 1 teaspoon caraway seed
  • 2 garlic cloves
  • 1/3 cup chopped red onion
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon kosher salt
For the Dip:
  • 8 ounces soft goat cheese chèvre
  • 2 ounces cream cheese
  • Juice of 1 lemon
For the Veggies:
  • 1 pound new potatoes scrubbed
  • 2 bunches asparagus trimmed

Method
 

To Make the Harissa:
  1. Heat broiler to high. Place dried chiles, red bell pepper, serrano chile, and cherry tomatoes on a baking sheet.
  2. Place baking sheet directly under the broiler and char the vegetables. Watch the dried chiles carefully as they will toast first, turn them occasionally until they are darkened on all sides, then remove and let the remaining vegetables broil.
  3. Remove the vegetables from the baking sheet as their skins char on all sides, the cherry tomatoes will be done next followed by the serrano and red bell pepper which could take up to 10 minutes.
  4. Bring a small saucepan of water to a boil. Add the toasted dried chiles and let soak at least 15 minutes.
  5. Combine cumin, coriander, and caraway in a small frying pan and toast, stirring constantly, over medium-high heat until fragrant and starting to brown, about 1 minute. Transfer to a mortar and pestle, let cool, then grind into a powder. This can also be done in a clean coffee grinder.
  6. Once the charred veggies are cool enough to handle, remove all charred skin and the stem of the serrano chile. Remove the serrano seeds too if you don’t want it very spicy.
  7. Drain the dried chiles and combine all the ingredients in a blender and blend on high until very smooth. Taste and add more lemon juice or salt if needed. Harissa can be made up to 3 days in advance. Keep covered in the refrigerator until ready to use. Makes 1 1/2 cups of sauce.
To Make the Dip:
  1. Combine harissa, goat cheese, cream cheese, and lemon juice in the bowl of a food processor fitted with the blade attachment. Blend until smooth and well combined. Taste and add salt as needed. Transfer to a serving bowl. Dip can be made up to a day in advance, covered in the refrigerator.
To prepare the Veggies:
  1. Bring a large pot of heavily salted water to a boil. Add the potatoes, whole and cook at a gentle boil until just tender when poked with the tip of a knife. Remove with a slotted spoon to a plate.
  2. Add asparagus to the boiling water and cook until vibrant green and just tender, about 2 minutes. Drain and submerge in a bowl of ice water to stop the cooking.
  3. When potatoes are cool enough to handle, cut them in half or quarters if they are big.
  4. Arrange the vegetables on a tray with the dip and serve.

Notes

Substitute store-bought harissa for the homemade if you’d like; you will need 1 1/2 cups for this recipe but don’t add it all at once. Because the flavor of store-bought will be different you might need more or less depending on the brand and how spicy it is.

Tried this recipe?

Let us know how it was!

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

A big thanks goes out to Salt & Wind and This Mess Is Ours for the beautiful photography and to Melissa’s for supplying the fresh produce!

Mint and Sweet Pea Guacamole

by 4 Comments

We have a winner! CONGRATULATIONS to Daniela Cho!! And thank you to everyone who entered. We had over 700 entries!! Come right back here next Tuesday for a Mother’s Day giveaway with Wolf Gourmet! 

With Cinco de Mayo right around the corner (and knowing full well all I’ll talk about then are margaritas) is there any better time than now to talk about guacamole? Specifically mint and pea guacamole?

This is, by all means, a break from the norm, but we are officially in spring and I seem to be all about health-ing stuff up these days (much to Armando’s chagrin). Last week when I brought home the tortilla press, then promptly made lentil turmeric tortillas with it…well.

mint and pea guacamole

“Corn tortillas”, he asked, “why can’t you just make corn tortillas?”. I really shouldn’t have gotten his hopes up like that. He did not, not eat them though (because they were very tasty, thankyouverymuch) and we had no problem finishing off this guacamole and sweet potato chips last night over some margaritas.

These chips are really fun, initially I was going to make plantain chips to go with the guacamole but got the idea for using white sweet potatoes while browsing an old issue of Bon Appetit that talked about having thin strips of sweet potato they initially thought were pappardelle at Lord Stanley in San Francisco. I know it sounds complicated but they are super easy to make, you just peel the skin off a white sweet potato (I don’t know if it works with other kinds of sweet potatoes/yams but let me know if you try) and then keep peeling it into thin strips with the vegetable peeler. Crisp them up in just a drizzle of hot oil on a comal or griddle pan for a minute or two and then sprinkle with salt.

pea and mint guacamole

The guacamole is dreamy too, a bit sweeter than you might expect but if you use really fresh Farmer’s market peas you’ll be really surprised at how delicious the pea-avocado combo is. The mint is a nice touch—just screams spring—making this the perfect guacamole to make at your Cinco de Mayo party next week!

Oh, by the way, do you like the sizzle platter and bowl I used in the images? Because they could be yours!! To celebrate Cinco de Mayo I’ve partnered with Le Creuset to give one lucky winner a Le Creuset Sizzle Platter and Round Multi Bowl….enter below for a chance to win! One lucky winner will be picked, at random on Tuesday, May 2, 2017. Open to US residents only. 1 winner total. Good Luck!

pea and mint guacamole
Kate Ramos

Mint and Sweet Pea Guacamole with Sweet Potato Chips

Mint and pea guacamole may seem odd at first but the two flavors are naturals with ripe avocado. Try it for Cinco de Mayo when fresh peas are at their peak!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the guacamole:
  • 3/4 cup sweet peas fresh or frozen
  • 3 ripe avocados peeled and pitted
  • 2 scallions minced
  • 1-2 serrano chiles stemmed and chopped (add more or less, depending on how spicy you like things. Remove the seeds if you’d like it less spicy)
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint
  • 1/4 cup fresh squeezed lime juice
  • 2 teaspoons kosher salt
For the chips:
  • 1 large white sweet potato
  • 1 tablespoon oil
  • salt

Method
 

To make the guacamole:
  1. If using fresh peas, remove them from the pod and blanch them in boiling water for 1 minutes. Transfer to an ice bath until cold, then drain. If using frozen peas, microwave them until thawed, about 1-2 minutes.
  2. Place peas, avocado, scallions, serranos, cilantro, mint, lime juice, and salt in the bowl of a food processor fitted with the blade attachment. Pulse until well combined, but not completely smooth.
  3. Scrape into a serving bowl, taste to see if it needs more lime juice or salt. If not serving right away, press a piece of plastic wrap directly on top of the guacamole (touching it) and refrigerate until ready to eat.
For the chips:
  1. Peel sweet potatoes then using the peeler, peel the sweet potato into large strips until all of it has been used.
  2. Heat oil in a large griddle or frying pan over medium heat. Add sweet potato strips, a few at a time; don’t crowd until starting to brown and get crispy, about 1 minute. Flip and cook the other side, about a minute more.
  3. Transfer to a paper towel-lined plate and sprinkle with salt.
  4. Chips are best eaten the day they are made.

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Mint and pea guacamole may seem odd at first but the two flavors are naturals with ripe avocado. Try it for Cinco de Mayo when fresh peas are at their peek! #guacamole #healthyguacamole #healthyLatinfood #guacamolerecipe

Roasted Red Pepper Black Bean Hummus

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This hummus recipe has the easy spirit of a very versatile dip.

Roasted Red Pepper Black Bean Hummus Recipe

Of course it can be scooped with chips and veggies and pita wedges but it also makes a delightful spread on toast with chunks of avocado and a sprinkling of salt. I finished off the last dollop for lunch a few days ago as a sauce of sorts alongside steamed quinoa, leftover bbq chicken, and fresh baby spinach.

Roasted Pepper Black Bean Hummus Recipe

What I’m trying to say is you will be very pleased with yourself if you happen to find this hummus in your fridge as it turns the most ordinary meal into something you can get excited about.

Roasted Pepper Black Bean Hummus Recipe

I don’t think the original chickpea hummus necessarily needs to have a makeover but I do like this unusual twist on the classic flavors. You will still find the tang familiar to hummus from tahini and fresh-squeezed lemon juice but then there’s a sweetness from roasted red bell peppers and garlic that gets caught up in the mix along with the earthy, dark richness of black beans.

Red Pepper Black Bean Hummus Recipe

If you are a hummus lover like me, give it a try. Oh also, perfect party food right here. You can make it up to a few days in advance and puts the store-bought stuff to shame!

Kate Ramos

Roasted Pepper and Garlic Black Bean Hummus Recipe

Sweet roasted red peppers and roasted garlic meet the earthy richness of black beans in this most untraditional hummus recipe. Hummus will keep covered in the refrigerator for up to 1 week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 -8 Servings
Course: Black Bean Recipes
Cuisine: American
Calories: 143
Ingredients Method Nutrition

Ingredients
  

  • 1 red bell pepper
  • 4 unpeeled cloves garlic
  • 2 15-ounce cans black beans, drained but not rinsed
  • 5 tablespoons tahini
  • juice of 1/2 a lemon
  • 1 1/2 teaspoons kosher salt
  • toasted pumpkin seeds for garnish

Method
 

  1. Heat broiler to high. Arrange pepper and garlic cloves in a oven-safe frying pan. Place under broiler and cook until charred on all sides, about 8-10 minutes. Remove garlic if it is charred before the pepper.
  2. Place pepper and garlic in a bowl and cover with plastic wrap. Set aside until cool enough to handle, about 15 minutes.
  3. Peel off the charred skin of the pepper and garlic. Core the pepper and cut into small dice. Place 3/4 of the pepper in a food processor fitted with the blade attachment, set the other 1/4 aside for garnish.
  4. Add peeled garlic cloves, black beans, tahini, lemon juice, and salt. Blend until smooth and creamy. Taste and add more salt or lemon juice as needed.
  5. Scrape into a serving bowl and top with reserved red pepper and pumpkin seeds.

Nutrition

Serving: 1gCalories: 143kcalCarbohydrates: 17gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 260mgFiber: 4gSugar: 4g

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Cilantro Jalapeño Hummus

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Question: Thanksgiving is next week, have you thought about appetizers?

No?

Cilantro Jalapeno Hummus

Well, normally I would be right there with you (as discussed in Monday’s post) but this year I am all over my hors d’oeuvre game. Mainly because I’ll be on live tv tomorrow discussing easy Thanksgiving appetizers like I’m always this organized—tune in, it’ll be fun!

Thanksgiving appetizers should be elegant, but they should also be easy and preferably something you can make ahead of time to put out right before your guests arrive. Better yet, if you have children older than 5, have them arrange the appetizers. It will keep them occupied and out of your hair as they endlessly wait for the turkey.

Creamy, luscious hummus is a good place to start. One with a swift kick of cilantro and jalapeño is an even better place to start, some might even say a springboard to a successful Thanksgiving.

Hummus is incredibly easy to make which also makes it incredibly adaptable to whatever flavors you crave. We’ve got the hummus essentials plus a few surprises, you know the deal.

Ingredients for Cilantro Hummus

Now I’m going to tell you to do something super annoying. For super silky hummus you’re going to want to slip off the leathery skin of each garbanzo bean. Is it tedious? Yes. Do you have to? No. But you know I love you and would not tell you to do this unless I really thought it was important. If you don’t believe me just ask this smart lady or this one.

Peeling garbanzos for hummus

Then blend it all together into a fluffy flurry of a dip. Scooped up with a tortilla chip or a carrot stick, it’s rich enough to sustain some pre-dinner cocktails and keep everyone satiated until dinner time, which if you live in the midwest will be around 2:30pm.

Cilantro Jalapeno Hummus
Kate Ramos

Cilantro Jalapeño Hummus Recipe

Hummus can be made up to 3 days in advance and kept covered in the refrigerator. Keep remaining jalapeño oil separate to drizzle over just before serving.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 3 cups (8-10 servings)
Course: Appetizer
Cuisine: American
Calories: 142
Ingredients Method Nutrition

Ingredients
  

  • 1/4 cup olive oil
  • 3 jalapeños stemmed, seeded (if you’d like it less spicy), and minced
  • 2 cloves garlic minced
  • 2 15.5-ounce cans garbanzo beans
  • 1/2 cup packed cilantro leaves about 1 small bunch
  • 7 tablespoons well-stirred tahini
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup water
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon smoked cumin or regular cumin

Method
 

  1. Heat oil in a medium frying pan over medium heat. Add jalapeños and season with salt. Cook, stirring occasionally, until starting to soften, about 2 minutes. Add garlic and remove from heat.
  2. Drain and rinse the garbanzo beans. Pop each bean out of it’s skin.
  3. Place beans, cilantro, lemon juice, water, tahini, salt, and cumin in the bowl of a food processor fitted with the blade attachment. Add 3/4 of the jalapeño mixture. Reserve the rest for garnish.
  4. Blend until smooth, stopping to scrape down the sides a few times.
  5. Scrape into a serving bowl and drizzle with remaining jalapeño mixture. Serve with veggie chips, carrot sticks, or tortilla chips.

Nutrition

Serving: 1gCalories: 142kcalCarbohydrates: 8gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 9gSodium: 195mgFiber: 2gSugar: 1g

Tried this recipe?

Let us know how it was!

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

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This cilantro jalapeño hummus adds a little Mexican flare to everyone's favorite dip with fresh cilantro, fiery jalapeños, and cumin. #hummus #hummusrecipe #spicyhummus

Easy 3-Ingredient Sour Cream Fruit Dip Recipe

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Three-Ingredient Sour Cream Fruit Dip Recipe – A heavenly and super simple dip made with just three ingredients, brown sugar, sour cream, and vanilla. Perfect for an easy party dessert or potluck. This sweet and tangy dip goes well with any fresh fruit, but is especially good with strawberries.

It is rare you get to put all the ingredients for a recipe in the title, but I believe that is an indication of how utterly simple this Sour Cream Fruit Dip recipe truly is!

This is the perfect dip for summer entertaining, from backyard barbecues to baby showers!

Long tray of different cut up fruit with a heart shaped bowl of sour cream fruit dip.

A few weeks ago I volunteered to bring something to Louisa’s end-of-the-year party at her ballet school and then, as is my custom, promptly forgot about it until about an hour beforehand.

After an extensive fifteen minutes of refrigerator gazing this fantastic little food memory hit me.

All of a sudden I remembered sitting on my Mom’s back stoop with my brother and we each had a bowl of strawberries.

In between us were two more bowls, one filled with brown sugar and one filled with sour cream.

Using the green stem of the strawberries as a handle we’d dip our strawberries in the sour cream and then we’d dip our strawberries into the brown sugar until they were coated with sweet, crunchy goodness.

Pop! Pop! Into our mouths they went.

White bowl with sour cream and brown sugar and a whisk, whisking them together.

how to make sour cream fruit dip

I wanted to recreate this memory for my daughter and her friends but thought better of having ten to twelve 6-year-olds double and triple dipping into bowls of sour cream.

So I did all the work for them and whipped it all together into a fruit dip recipe with sour cream….then added a little vanilla, just because.

It was so easy.

I served this dip at the ballet party and the girls loved it.

I had several of them come up to me to tell me how good the dip was, and 6-year-olds never tell you how good something is, unless it involves cotton candy or Pop Rocks.

It’s so simple, here’s how to make fruit dip with sour cream:

  1. Combine the sour cream, dark brown sugar, and vanilla into a bowl.
  2. Whisk it together until smooth.
  3. Cut up your favorite kind of fruit (strawberries recommended).
  4. Arrange fruit on a platter, spoon dip into a bowl and serve.
Long tray of cut up fruit with a heart-shaped bowl of sour cream fruit dip.

variations on this easy fruit dip recipe

Cream Cheese Marshmallow Dip. This cream cheese fruit dip is a bit more involved, but also good. Let 8 ounces of cream cheese soften by letting it sit at room temperature. Beat it in the mixer (or hand mixer) until smooth with 1 cup marshmallow creme.

Peanut Butter Fruit Dip. Combine 1 cup creamy peanut butter with 1 cup marshmallow fluff and 1 cup whipped cream (like cool whip). Serve with graham crackers and apple slices.

Orangesicle Dip. Omit the vanilla and add a squeeze of fresh orange juice to the dip for a citrus touch.

which fruits are best?

The simple answer? Ripe ones!

The longer answer is, which fresh fruit you choose it depends on the season.

My favorite fruits in the spring and summer? Obviously strawberries are the best choice but some other options would be:

  • peaches
  • mango
  • ripe pears in the fall
  • melon like cantaloupe or honey dew
  • pineapple
  • figs
Long tray of various cut-up fruits sitting on a wooden table with a heart-shaped bowl of sour cream.

want more free recipes? give these favorites a try!

you’d be crazy not to make this

3 ingredients and 5 minutes of your time is all it takes to please every single person at your next get together with this dip. Give it a try! And when you do, don’t forget to let me know by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Long tray of sour cream fruit dip and cut up fruit

Sour Cream Fruit Dip with Brown Sugar + Vanilla

Yield: 8
Prep Time: 10 minutes
Total Time: 10 minutes

Three-Ingredient Sour Cream Fruit Dip - A heavenly and super simple dip made with just three ingredients, brown sugar, sour cream, and vanilla extract. Perfect for an easy party dessert or potluck. This sweet and tangy dip goes well with any fresh fruit, but is especially good with strawberries.

Dip can be made up to 3 days in advance. Keep covered and chilled until ready to serve.

4.6 Stars (8 Reviews)

Ingredients

Instructions

Mix and serve. Combine sour cream, brown sugar, and vanilla in a medium bowl. Whisk until smooth and serve with fresh fruit.

Youtube video
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: American

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