What’s the Difference Between Salsa and Guacamole?

Is Guacamole smooth? Chunky? or is Avocado salsa non blended Guacamole? Well, this topic has erupted a lot of emotions and ideologies amongst foodies and food lovers. In our DOPE CONVERSATION we talk to CEO, SAIPEI FOODS LTD– LUCY NJERI MUTEMI, as we bring the conversation to rest and share some understanding on this issue. SAIPEI FOODS LTD is among the leading exporters of Avocado in Kenya.

Hass avocados from Kenya comprise a sizable percentage of the avocados consumed in Europe. Their rich, nutty flavour and buttery, high-fat flesh, make it a classic variety and a favourite worldwide. The leathery, pebbled skin turns from green toward black as it ripens. These avocados are great for almost all culinary purposes, but especially mashed up in guacamole. The naturally creamy texture also makes them great for enriching vegan versions of Salsa and smoothies; you can even turn them into creamy, dairy-free pudding dressing and lush cocktails.

So what is the difference?

While people might argue that Guacamole is thicker than a sauce and generally used as a dip or salsa is any sauce where the main ingredient is avocado, truth is… Salsa is the Spanish, Italian, Greek and Turkish (salça) term for sauce, particularly those used as dips. Salsa, contrary to common belief, is in fact not a condiment. Weather smooth and thick, partially mashed or partially chunky there’s no one “correct” way to make guacamole, still all of them are “salsas”

So, in the end, there is no way to separate the two…although I prefer the ‘True’ guac -diced tomatoes, Avocado- mashed with a fork, chopped chilli, diced onions with a splash of lime.