I know there is guacamole dip you can buy in the store refrigerator case. I know there's guacamole itself. I know there's jarred "guacamole style salsa" which is a smooth salsa with avocado in it. But where is the line where guacamole becomes a salsa and a salsa becomes guacamole?
What’s the line between salsa and guacamole
avocadosmexican-cuisinesalsavocabulary
Best Answer
Part of the problem is that "salsa" doesn't mean just one thing to everyone. If you do a web search for "avocado salsa" you get images ranging from liquid to chunky:
Similarly, there's no one "correct" way to make guacamole. Some people like it smooth and thick - hummus-like, if you will, other people like it partially mashed and partially chunky... almost the same as the chunky-style salsa.
So, how do we set limits if the products are so varied?
We really can't. I could write long "definitions" claiming that guacamole should be X% avocado and must be mashed in an authentic molcajete rather than in chunks or pureed... that salsas should be X% or less avocado and must contain things like tomato, onion, tomatillo... but you'll always be able to find something that calls itself "salsa" but seems more like "guacamole" or the other way around.
The important thing is, it's all delicious. Enjoy it!
The other part of your problem is that guacamole is a kind of salsa. From Wikipedia:
If you look under the "types", you will find guacamole.
You'll also find "Creamy avocado salsa".
Still, they're both "salsas".
So, in the end, there is no way to separate the two... though, if I were at a restaurant and order "guacamole" and they give me the first image at the top... I'd complain. Any of the other three, I'll take.