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Guacamole with tomatoes recipe

Guacamole with tomatoes recipe

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Fresh chopped tomatoes work nicely blended into a classic guacamole. Serve with tortilla chips for an easy, festive nibble.

5502 people made this

IngredientsServes: 4

  • 3 avocados - peeled, stones removed and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 onion, diced
  • small handful chopped fresh coriander
  • 2 plum tomatoes, diced
  • 1 clove garlic, minced
  • 1 pinch ground cayenne pepper (optional)

MethodPrep:10min ›Ready in:10min

  1. In a medium bowl, mash together the avocados, lime juice and salt. Mix in onion, coriander, tomatoes and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavour, or serve immediately.

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Guacamole with tomatoes

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Reviews & ratingsAverage global rating:(6846)

Reviews in English (4444)

by earthluvinmama

Used different ingredients.Delicious. I added a little olive oil for a smoother texture, but that's just a matter of personal taste. The most important thing, though, is to use ripe avocados. Buy them a day or 2 beforehand, then let them sit in a brown paper bag with a ripe apple, pear or banana until the avocados are softer.-24 Jul 2008

Quick, Tasty and goes with anything.say no more-03 May 2011

very easy and very tasty-28 Feb 2011


Guacamole Stuffed Tomatoes

Guacamole stuffed tomatoes are a fun, bite-sized appetizer bursting with fresh flavors. Just whip up a batch of guacamole and stuff it into cherry tomato halves. It’s as easy as that!

Finger foods and nibbles are a must for holidays, parties, and gatherings. During summer, these guacamole stuffed tomatoes are perfect for a sunny, backyard barbecue. And during Christmas, you can’t beat how adorable, and festive they are (hello, red and green!). Even better? No chips are needed for this batch of guacamole as the tomatoes provide the perfect delivery device. Just pick them up and pop them in your mouth!

This refreshing appetizer strikes the perfect balance of creamy and crisp, it’s naturally low-carb, and it’ll brighten up any serving platter – no matter the season.


Healthy Guacamole with Tomatoes

January 29, 2017 by Emily Brees 11 Comments - This post may contain affiliate links.

This healthy guacamole recipe is by far my favorite dip, appetizer, condiment, etc. At breakfast, avocado makes my egg sandwich come to life and for lunch don’t even get me started on avocado toast recipes! As a snack it tops brown rice cakes to create a healthy alternative to chips and then of course there’s the taco party which can happen pretty much any time of the day.

GUACAMOLE ROCKS!

  • packed with healthy fats
  • full of fiber
  • lots of vitamins
  • make you happy

Authentic guacamole can be as simple as avocado, lemon/lime and salt. Or it can tomatoes, onions and jalapeños depending on your preference.

I use two tricks to make this healthy guacamole 1) make the raw onions milder + 2) make sure I store the guacamole so it doesn’t brown.

How to make raw onions milder

I have a hard time eating raw onion. There are a few tricks to tame that strong onion flavor. You’ll end up with nice onion flavor without the sharpness.

  1. Give them a 10 minute ice bath. Chop them and them submerge them in a bowl of ice water. Give them a stir and let sit. Drain and pat dry with a paper towel before adding them into the guacamole.
  2. Sauté chopped onion in a little water over high heat for approx. 2 min.

How to keep an avocado from turning brown

  1. Slice a large onion in half and place the onion cut side down on the top of the avocado or guacamole so it covers the surface.
  2. Place plastic wrap directly onto the surface of the avocado or guacamole. Pressing down gently to secure.

RECIPE TWIST: one of my favorite ways to switch up this recipe is to mix in queso fresco! We normally keep it dairy-free, but when we want to splurge, cheese it is!


Guacamole with tomatoes recipe - Recipes


Avocados are my Achille’s heel. If I see the words avocado or guacamole on a menu, I’m completely done for. Even if I came into a restaurant with the idea of getting something else, I can never not order the avocado.

My husband, in some cruel Universe joke, can’t stand avocados. How!? How does this happen to a person? (And why did it happen to the person I want to spend my life with?) So, while I love, love, love guacamole- I rarely get to order it out. As much as I would gladly face-dive into a giant bowl of freshly prepared restaurant guacamole, I also know that I have zero willpower around such a serving. I don’t have any room for vegetable fajitas if guacamole is coming out first.

My guacamole to chip ratio is at least 3:1. And that’s being slightly generous to the chip. I want to make sure every surface of my chip is covered in buttery goodness. Because, it’s not about the chips. I’m just here for the avocado.


This is also the reason that I will almost always have a giant platter of guacamole ready whenever my girlfriends come to visit. (Things I know for sure —> Guacamole is always better when shared with people you love, especially when paired with fresh fruit margaritas.)

While I really love my classic guacamole recipe, I set out to create an Italian inspired one. Now that my Italian cookbook is thisclose to being released, I feel a strong urge to add an Italian flare to all of my food.

Roasted cherry tomatoes have a very, very special place in my heart. Even though I dislike fresh cherry tomatoes, I cannot get enough of them when they are transformed into tender, caramelized tomato bits. When regular tomatoes become terrible during the winter months, I rely on roasted cherry tomatoes to get me through. I toss these babies on pasta, rice, salads- you name it. So, it was inevitable that they would eventually end up on guacamole.

If the thought of Italian guacamole throws you off a bit, don’t let it. I know it sounds a little strange, but think about how good avocados taste in just about everything. Well, it’s the same concept here. One thing I’ve learned in my years of recipe testing is that as much flavor and profile that fresh herbs give a recipe, they are also really easy to substitute. With a few exceptions, I can use basil almost everywhere I would use parsley, cilantro and vise-versa. Plus, my basil plant is thriving and my parsley plant is now at the bottom of our compost pile because I killed it beyond saving. So, there’s that.

I know you are going to love this summer-inspired guacamole recipe. One last trick- keep the pit of the avocado in the guacamole platter to help prevent browning. I’m not sure why this works but it does. If there’s any of this guacamole left over the next day (but why would there be?) enjoy it spread like avocado toast.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!


The Best Simple Guacamole (with no tomatoes)

I am a strong believer in simple guacamole being the best guacamole. This recipe is about as simple as it gets- nothing but avocados, cilantro, lime juice, salt, and a little bit of red onion for color, flavor, and crunchy texture. The avocados are diced rather than mashed for the ideal chunky, cling-to-every-chip texture.

There are no tomatoes to water it down, and no added spices to take away from the simplicity&hellip just delicious, simple guacamole.

Not that I&rsquom judging you if you add tomatoes or cumin to your guac. You do you. I just love how the texture and flavor of the avocado shines in a simple guacamole recipe.

The texture in this guacamole is perhaps my favorite part. It&rsquos achieved by dicing the avocados and then simply stirring them with the other ingredients, rather than mashing them. I always dice avocados in the peel after halving them and removing the pit. Then, I use a spoon to scoop out the diced flesh into the bowl.

After adding the avocado, cilantro, lime juice, and red onion, I just stir it with a spoon for a while until it&rsquos reached the desired consistency. The avocado is so soft that it will naturally mash up a bit this way, while at the same time leaving some deliciously chunky parts. The more you stir, the more mashed up the avocado will be.

I always make a LOT of guacamole at once- the recipe below makes about six servings. The leftovers are delicious spread on sandwiches throughout the week, or as a quick snack with tortilla chips. But avocados do have a tendency to go brown, similarly to apples or bananas, when exposed to the air for too long.

To prevent the guacamole from browning, I do two things. First, I squeeze a bit of lime juice on the surface of the guacamole. The acidity in the lime juice will help prevent browning. Then, I press a piece of plastic wrap directly on the surface to cover it, rather than stretched across the top of the bowl. Exposure to air (specifically, oxygen) causes the browning, so if you prevent air from touching it, it won&rsquot brown.

I usually make a batch of this when I&rsquom entertaining a lot of people- it&rsquos fresh and delicious and easy to put together and serve with homemade tortilla chips. I also love spreading it on breakfast sandwiches or toast, topping fish, eggs, or chicken with it, or using it in tacos or burritos. It&rsquos super versatile, as well as low-carb, vegan, and paleo/whole30 compliant.

Here&rsquos the printable recipe for the best simple guacamole!


How to Cut and Peel an Avocado

When slicing or peeling an avocado it is best to slice all the way around the avocado vertically (the seed will be hard in the center). Then pull the two sides of the avocado apart. Then you can use a spoon to pop the seed out and scoop the avocado right out of the peel without any true &ldquopeeling&rdquo involved. Good avocados will be slightly soft but not mushy. Avocado&rsquos like many other fruits do discolor easily but that does not mean the fruit has gone bad.


Directions

Cut around each avocado, from stem to blossom end and back again, then twist the 2 halves apart. Dislodge the pit and scoop the avocado flesh into a bowl. Using an old-fashioned potato masher or large fork or spoon, mash the avocados into a coarse purée. Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and mix into the avocado, along with the chiles, tomatoes, and cilantro. Taste and season with salt and lime juice — usually about 1 teaspoon of salt, and lime juice is a matter of personal preference.

Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve (should be within a couple of hours). Scoop guacamole into a serving dish, and sprinkle with chopped cilantro and queso fresco.


Guacamole Recipe

The best Homemade Guacamole recipe is on the chunky side with a few fresh ingredients like tomatoes, jalapeno, onions, lime, and cilantro. I could eat authentic guacamole every day of my life and it’s easier to make than you think! This Mexican dip recipe is similar to the Chipotle guacamole recipe.

GUACAMOLE RECIPE

I love avocados. My mom used to spoon feed them to me as a baby. Even now, I’ll sprinkle some salt on and avocado and eat it with a spoon.

An avocado is technically a fruit and of course my favorite “fruit” is the one with the most calories and fat. Good fat they say. Whatever makes me feel better.

I was craving homemade guacamole dip and whipped up some to go with these Honey Lime Enchiladas. I know everyone likes their guacamole different but this is how we like ours.

To make homemade guacamole easy, if I’ve made a batch of this Pico De Gallo, I’ll just mash some avocados and throw some of that in since it’s basically the same. I like a simple guacamole.

Sometimes I add some finely diced jalapeno for some heat but most of the time I leave it out.


Ina Garten uses hot sauce, garlic, and a whole tomato in her guacamole.

Spice-intolerant folks might want to be wary of Ina Garten's recipe for guacamole. The celebrity chef uses hot sauce to give her guacamole a kick, in addition to garlic and all the regular fixings. Garten also recommends using a knife to roughly chop the guacamole right in the bowl, rather than a fork or masher.

The chef also prefers not to include cilantro, a staple in many guacamole recipes, as the chef has said she "never goes near it." She also swaps lemon juice for the usual lime juice to keep the guacamole from browning.


Guacamole Recipe

The best Homemade Guacamole recipe is on the chunky side with a few fresh ingredients like tomatoes, jalapeno, onions, lime, and cilantro. I could eat authentic guacamole every day of my life and it’s easier to make than you think! This Mexican dip recipe is similar to the Chipotle guacamole recipe.

GUACAMOLE RECIPE

I love avocados. My mom used to spoon feed them to me as a baby. Even now, I’ll sprinkle some salt on and avocado and eat it with a spoon.

An avocado is technically a fruit and of course my favorite “fruit” is the one with the most calories and fat. Good fat they say. Whatever makes me feel better.

I was craving homemade guacamole dip and whipped up some to go with these Honey Lime Enchiladas. I know everyone likes their guacamole different but this is how we like ours.

To make homemade guacamole easy, if I’ve made a batch of this Pico De Gallo, I’ll just mash some avocados and throw some of that in since it’s basically the same. I like a simple guacamole.

Sometimes I add some finely diced jalapeno for some heat but most of the time I leave it out.