Super Bowl Guacamole Salsa

The fourth quarter was winding down and my friends were already eyeing the empty chip bowl when I finally brought out this guacamole topped with fresh salsa. Something about that two-layer setup—creamy smashed avocados crowned with bright, chunky tomatoes—makes people dive in like it's their last meal. I've tried every guacamole trick in the book, but keeping the salsa separate until serving creates this incredible texture contrast that disappears the moment everything gets mixed together.

Last year's Super Bowl party taught me that nobody remembers who won or lost, but they absolutely remember the host who served double-decker guacamole. My cousin Sarah actually lingered by the serving bowl for twenty minutes, balancing her plate on her knee and genuinely considering skipping the main spread entirely.

Ingredients

• 3 large ripe avocados: Give them a gentle squeeze near the stem—if there's slight give, they are perfect, and rock-hard ones need more time on the counter
• 1 lime, juiced: Fresh juice is non-negotiable here, and I always roll the lime on the counter before cutting to maximize every drop
• 1/3 cup red onion, finely diced: The red onion brings a mild sharpness that white onion would overpower
• 1 small jalapeño, seeded and minced: Seeding keeps things friendly for the crowd, though I save a few seeds for the heat seekers
• 2 tablespoons fresh cilantro, chopped: Cilantro that looks tired and wilted will make the whole bowl taste tired, so pick the brightest bunch you can find
• 1/2 teaspoon kosher salt: Kosing salt disperses more evenly than table salt, which matters in a chunky mash like this
• 1/4 teaspoon ground black pepper: Freshly ground makes a difference you can actually taste
• 2 medium ripe tomatoes, diced: Romas work beautifully because they hold their shape when diced
• 1/4 cup red onion, finely diced: This second dose of onion in the salsa creates little bright bursts throughout
• 1 small jalapeño, seeded and minced: Keeping the heat consistent between layers means every bite feels balanced
• 2 tablespoons fresh cilantro, chopped: More cilantro in the salsa reinforces that fresh kick
• 1 tablespoon lime juice: The acid in the salsa helps the tomatoes release their juices slightly
• 1/4 teaspoon salt: Tomatoes need salt to wake up their natural sweetness
• Tortilla chips or fresh vegetable sticks: Sturdy chips are essential because flimsy ones will shatter when they hit the thick guacamole layer

Instructions

Prepare the Guacamole:

Cut the avocados in half and twist to separate, then whack the pit with your knife blade and twist to remove. Scoop the flesh into your mixing bowl and add the lime juice immediately, tossing to coat everything before moving on.

Mash and Season:

Add your diced onion, minced jalapeño, chopped cilantro, salt, and pepper to the bowl. Mash with a fork until creamy but still slightly chunky, stopping when there are still small pieces of avocado visible.

Build the Salsa:

In a separate bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Stir gently until everything is evenly distributed.

Assemble the Layers:

Spread the guacamole in a shallow serving bowl, then spoon the salsa evenly over the top. The contrast between the dark green mash and bright red toppings is exactly what makes people reach for their phones to take a picture.

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My friend Mark, who claims to despise avocados in every form, ended up standing by this bowl for the entire fourth quarter last year. He kept pretending he was just there for the salsa, but I watched him scrape every bit of green from the bottom before he finally admitted defeat.

Getting the Avocado Just Right

That perfect moment of ripeness passes so quickly, and I've learned the hard way that checking avocados at the store saves you from the disappointment of cutting into rock-hard fruit on game day. The stem trick really works—pop off the little nub at the top, and if you see bright green underneath, you have found a winner.

Making It Your Own

Some Sundays I'll swap in diced mango for half the tomatoes when the tropical sweetness feels right. The way the bright orange cubes catch the light against the green guacamole makes the whole spread feel more special than your typical party dip.

Serving Strategy

I've started putting out smaller bowls rather than one massive trough because people eat more when they can easily reach the dip without leaning across someone else. There is something about multiple serving stations that keeps the energy flowing throughout the party instead of clustering everyone around one bowl.

• Set out an empty bowl nearby for pits and skins so they don't end up on the coffee table
• Keep a spare lime halved and ready for anyone who wants an extra hit of acid
• Put the sturdy chips at the bottom of the stack so they are what people grab first

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Somehow this simple combination of avocados, tomatoes, and onions became the thing my friends actually talk about for weeks afterward. Good food does that—it turns a regular Sunday into something people remember.

Recipe FAQs

→ How do you keep guacamole from browning?

Press plastic wrap directly onto the guacamole surface to limit its exposure to air, which slows browning.

→ Can I make the salsa spicier?

Yes, leaving some jalapeño seeds in or adding extra jalapeño increases the salsa's heat level.

→ What substitutes can I use for tortilla chips?

Fresh vegetable sticks like celery, carrots, or cucumber make excellent dippers alongside chips.

→ How should I adjust seasoning?

Taste the guacamole and salsa before serving, then add more salt, lime juice, or cilantro to enhance flavors.

→ Is it possible to add sweetness to the salsa?

Incorporate diced mango or pineapple for a subtle sweet contrast that complements the salsa's zestiness.