Need some munchers for a big crew? This Guacamole and Salsa for 10-20 Happy People will get the job done!
If you put the Guac and these two Homemade Salsas in the middle of the table then your gathering is already a success. The fresh ingredients will do all the work, but you will get all the credit and that's okay too 🙂
How To Make Guacamole and Homemade Salsa
This big batch of goodness is designed to be as effortless as possible, so the recipe box below has a combined ingredient list for all 3 of these awesome recipes:
Authentic Salsa Verde
Tomatillo Chipotle Salsa
Take a pic of the ingredient list with your phone and you can easily add it to your regular grocery list.
Here's what you'll need:
13-15 tomatillos (approx. 1.5 lbs.)
4 garlic cloves
15-20 sprigs cilantro
2 chipotles in adobo
2-3 bags tortilla chips
Both of the freshly made Salsas rely on tomatillos as the base.
If you're new to tomatillos you'll find them in the produce section near the peppers -- try to buy the ones that have taut skin. Feel free to pull back the husk in the market to take a look at them. More info on working with tomatillos.
As usual, you'll get a massive bump in flavor if you roast your tomatillos first.
Start by removing the husks and giving them a good rinse. I usually de-stem them knowing that any juices leftover in the roasting pan will go in the blender as well.
Give these 20 minutes in the oven at 400F. Sure, there are other ways to roast tomatillos, but I think the oven is the easiest for big batches.
As the tomatillos roast you can build the Guac and prep the other ingredients for the Salsas.
For the Guac, start by finely chopping 1/4 onion and smooshing it with the back of the fork to release some juices.
Add the smooshed, minced onion to a mixing bowl along with:
the flesh of 5 avocados
the juice of 2 limes
a heaping teaspoon of salt
Mush 'em up and take a final taste for seasoning, adding more pinches of salt and lime if you think it needs it.
And yes, if you want to add some finely chopped cilantro or jalapeno you can, but lately I prefer this simple version.
It seems like a single avocado is good for about 2 people, so if you're expecting 15 or more people feel free to use 7 or 8 avocados. Note: 1/4 teaspoon of salt per avocado is a good ratio to keep in mind and it's my starting point when seasoning big batches of Guac.
Once the tomatillos are done roasting you can build the Salsas.
For the Salsa Verde, add the following ingredients to a blender:
8-10 roasted tomatillos (approx. 1 lb.)
1/2 small onion
15-20 sprigs cilantro
2 garlic cloves
Give it a whirl and take a taste.
For a milder version start with just a single jalapeno (or even half). Once combined you can increase the heat by adding slivers of jalapeno and re-blending.
For the Tomatillo Chipotle Salsa add the following ingredients to a blender:
4-5 roasted tomatillos
1-2 chipotles in adobo
2 garlic cloves
Combine well and taste for heat.
I usually make this awesome Salsa super fiery, sometimes even using 3 chipotles. Of course, you can always make a milder version by using less chipotle. More info on working with chipotles in adobo.
And now it's time to serve it up! That was easy right?
Plop everything in the middle of the table and surround it with 2-3 bags of tortilla chips.
Give a shout to your crew and let them have at it!
Of course, double dipping in the Guac and Salsa is highly encouraged. Coat a dip of the fresh Guac with some of the fiery Tomatillo Chipotle Salsa and you are in for a real treat.
I hope you keep this option in mind for game day, Friday cocktails, or any impromptu gathering. It's a real treat to see your friends and family devour these bowls of deliciousness 🙂
Okay, I'll put the recipe box below for this tasty batch of Guacamole and Homemade Salsas. Take a pic of the ingredient list if you want to have it handy for the grocery store.
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Guacamole and Salsa for 10-20 Happy People
- 12-15 tomatillos (1.5 lbs.)
- 3 jalapenos
- 1 onion
- 4 garlic cloves
- 15-20 sprigs cilantro
- 2 chipotles in adobo
- 3 limes
- 5 avocados (or more for larger groups)
- 2-3 bags tortilla chips
- Roasting the tomatillos takes the longest so it's best to start with that. De-husk the tomatillos and give them a good rinse. I usually de-stem them as well knowing that any juices leftover in the roasting pan will go in the blender as well. Place them on a baking sheet and roast for 20 minutes in the oven at 400F.
- For the Guac, start by finely dicing 1/4 onion. Smoosh the diced onion with the back of a fork and add it to a mixing bowl along with: the flesh of 5 avocados, the juice of 2 limes, a heaping teaspoon of salt. Mush and combine well. You are welcome to add some finely diced cilantro or jalapeno, but lately I keep it simple. Take a final taste for seasoning, adding more pinches of salt or lime if you think it needs it. Note: 1/4 teaspoon of salt per avocado is a good starting point to keep in mind if you're using additional avocados.
- Once the tomatillos are roasted you can start building the Salsas. For the Salsa Verde add the following ingredients to a blender: 8-10 roasted tomatillos, 1/2 onion, 2 peeled garlic cloves, 15-20 sprigs cilantro, and 1-2 jalapenos. Combine well and taste for heat. For a milder version, start with only a single jalapeno (or half) and taste test from there, adding more slivers of jalapeno if you want to increase the heat.
- For the Tomatillo Chipotle Salsa add the following ingredients to a blender: 4-5 roasted tomatillos, 2 peeled garlic cloves, and 1-2 chipotles in adobo. Combine well and taste for heat. For a milder version start with just a single chipotle (or half), adding more from there and taste testing along the way. Note: I usually slice open and scrape out the seeds of the chipotles as they seem to harden over time, but you can consider this optional.
- Place the Guacamole, Salsa Verde, and Tomatillo Chipotle Salsa in the middle of the table and surround it with tortilla chips. Enjoy!!
Want to see the latest post? It's these crispy, savory Chicken Chile Verde Burritos.
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I love Mexican food! Your salsa and guacamole recipes look yummy, thanks!