Dish

Salsa de palta

Avocado salsa

Salsa de palta is made by mashing ripe avocados and mixing them with diced tomatoes, onions, cilantro, lime juice, and salt. Some variations may include jalapenos or other spices for added flavor. This dip is a great source of healthy fats, fiber, and vitamins. It is also low in carbs and can be a good option for people on a low-carb or keto diet. Salsa de palta is a popular condiment in Mexican cuisine and is often served with tortilla chips, tacos, burritos, or grilled meats.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Dip

Origins and history

Salsa de palta originated in Mexico and has been a staple in Mexican cuisine for centuries. The Aztecs were known to have used avocados in their diet, and the first recorded recipe for guacamole, a similar dip, dates back to the 16th century. Salsa de palta became popular in the United States in the 20th century and is now enjoyed worldwide.

Dietary considerations

Gluten-free, dairy-free, vegan, vegetarian, keto-friendly

Variations

There are many variations of salsa de palta, including spicy versions with jalapenos or habaneros, or sweet versions with mango or pineapple. Some recipes may also include sour cream or mayonnaise for added creaminess.

Presentation and garnishing

Salsa de palta can be presented in a bowl or a molcajete, a traditional Mexican mortar and pestle. It can be garnished with additional cilantro or diced tomatoes. To prevent the avocado from turning brown, add a squeeze of lime juice and cover the dip with plastic wrap, pressing the wrap directly onto the surface of the dip.

Tips & Tricks

To make the dip creamier, add a dollop of sour cream or Greek yogurt. For a spicier version, add diced jalapenos or habaneros. To make the dip sweeter, add diced mango or pineapple.