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5 Minute Blender Guacamole Salsa (Herdez CopyCat Recipe)

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Learn how to make salsa guacamole: an easy creamy sauce for tacos made from tomatillos, avocados and jalapeños! No cooking required!

Bottle of guacamole salsa with avocados, tomatillos and cilantro surrounding jar.

A few months ago Kevin came home with a bottle of the most amazing thing ever….Casera Herdez guacamole salsa. How did I not know this was a thing? Creamy like guacamole, spicy, and filled with onions, garlic and copious amounts of cilantro. Basically it’s a blended tomatillo avocado salsa.

Salsa verde is the most common ingredient that people recognize tomatillos from so imagine mixing that into your guacamole.

Basically, the best invention mankind has ever stumbled upon.


Ingredients You Will Need

  • Fresh Tomatillos – if you can’t find these you can substitute salsa verde sauce. Start with 1/2 a cup and increase to desired ratio!
  • Avocados – make sure they are ripe by pulling off the stem and inspecting the inside, it should be soft but not brown and mushy. Bright green is not ripe yet. They should give slightly under pressure when you squeeze gently.
  • Jalapeños – you can substitute hot sauce in one teaspoon increments if you don’t have jalapenos.
  • White Onion – you can substitute red onions, sweet onions or shallots for white onion.
  • Cilantro – Cilantro goes bad quickly in the fridge, cut the ends and shock in ice water to help it revive if it has wilted badly.
  • Garlic – I prefer to use fresh especially because you don’t have to mince it, but jarred will work.
  • Lime juice – I prefer to use fresh limes but bottled will work in a pinch.
  • Salt and pepper

What are tomatillos?

The primary base of this sauce is avocados and tomatillos. If you aren’t familiar with tomatillos don’t worry! They are super easy to work with. They have papery husks around them and are found in the grocery store near the fresh jalapeños most of the time.

Pick nice large, firm tomatillos with husks that look fresh and not super dried out. Peel the husks back and inspect the fruit, it should be bright green, slightly sticky and free from blemishes. If it’s starting to wrinkle heavily or shows spots they are past their prime.

Once you get them home you’ll want to remove the papery husk and wash them well with warm water and a bit of soap to remove the sticky residue on them. Then you are ready to start the recipe!


How To Make Guacamole Salsa

Literally you just toss everything into the blender and let her rip.

If you want to give this additional depth of flavor you can take your tomatillos, jalapneos and onion and roast them in the oven at 400 degrees with a bit of olive oil until they are blackened. You can also smoke them a bit on your BBQ to add additional flavor. Neither are required but they are delicious variations.


But I decided that in honor of the fact that its summer and the house is already roasting that we would try this raw too and see how it was. And it was fabulous!

So roast them if you like, or toss them all in raw and bask in the fact that your house isn’t crazy sweltering hot from your oven…either one creates a delicious avocado tomatillo sauce.


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Guacamole Salsa (Herdez CopyCat Recipe)

Learn how to make salsa guacamole: an easy creamy sauce for tacos made from tomatillos, avocados and jalapeños! No cooking required!
Prep Time 10 minutes
Blending Time 5 minutes
Total Time 15 minutes
Servings 2 cups
Print Pin Recipe


  • 10 tomatillos , husks removed and washed well
  • 2 avocados
  • 1-2 jalapeños, deseeded and stems removed
  • 1/2 onion
  • 4 cloves garlic
  • 1 bunch cilantro
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1 teaspoon pepper


  • Blend all ingredients in a high powered blender for 90 seconds. Adjust seasoning if needed.
  • Keeps for up to a week.


Optional addition that boosts flavors:
Roast tomatillos, jalapeños, and onion on cookie sheet lightly drizzled with olive oil at 425 degrees until blackened about 20 minutes.
To increase the spice level increase number of jalapenos, or add hot sauce in 1 teaspoon increments if you do not have jalapenos!


Serving: 2tablespoons | Calories: 51kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 148mg | Potassium: 196mg | Fiber: 2g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 1mg
Course : Sauce
Cuisine : Mexican
guacamole, guacamole salsa recipe


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About Dani Meyer

Hi, I’m Dani! I’m most importantly mama to 3 wild little dudes. I spend my days cooking, photographing and exploring the Pacific Northwest. I'm a full time food blogger and online business coach.

I’m the author of Stress Free Camping, a 120+ page guide on making epic food in the woods. I’m also the founder of Food Blogger Entrepreneurs, the leading online academy and private community for food bloggers. → More About Dani

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