If friends were having a get together this easy Guacamole with Tomato Recipe was always my 'Go-To' to bring with me! It's so easy to make and EVERYONE loves it! In fact, it was often a host would groan when I'd bring it because everyone would fill up on my homemade Guacamole and have very little room left for anything else, lol!
Of course, Guacamole is really popular for Cinco de Mayo and I have to admit I go along with that tradition. Even though we're not Mexican - you have to get in on the fun. Plus, it's the perfect excuse to break out the avocados!
❤️ Why you'll love it
This particular recipe gives a really creamy, yet chunky because of the other fresh ingredients. It's full of flavor and you can make it as spicy as you wish by either keeping the chili seeds, or adding more/less chili peppers.
It will become one of your favorite recipes.
- Ripe Avocados
- Roma Tomatoes
- Fresh Cilantro
- Jalapeno Pepper
- Green Onions
- Fresh Lime Juice
- Salt and Black Pepper
See recipe card for quantities at the bottom of this post.
- Step 1: Blanch the tomatoes to skin them, then deseed and chop. Place into a large bowl.
- Step 2: Cut the avocados in half, remove the stone then the skin. Chop and add to the same large bowl.
- Step 3: Add the chopped cilantro, chili peppers, green onions, lime juice and salt and pepper to taste.
- Step 4: Stir carefully with a spoon. This avocado flesh is supposed to remain chunky (not smooth).
The best way to serve traditional Guacamole is with some tortilla chips (corn chips), any kind is ok, but I like the big restaurant style. You can also use the scoop type too which helps get a good amount on your chip. Offer some Pico De Gallo too.
Hint: The fresh avocados you select for your perfect Guacamole needs to be nice and ripe. You can tell by squeezing them, if they are nice and soft then they're perfect!
🔄 Substitutions and Variations
- Red onion - you could use red onion or even white onion instead of green onion. It will pack more punch though.
- Lemon Juice - use lemon juice in place of lime juice if you need to.
- Bell Peppers - if you like your Guacamole with tomato to include bell pepper I can't see that would be bad.
- Sour Cream - Some people add sour cream to their recipe to add more richness. That would be more for the type that is mashed though. This recipe is not mashed, it remains chunky.
- Spicy Guacamole - add more chili peppers if you like it more spicy. You could also leave the seeds from the chilies in there to add more heat.
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Very little equipment is needed for this recipe which is one of the things that makes it so easy. All you'll need is a chopping board and knife, a large mixing bowl and a spoon.
Avocado turns brown very quickly. If you have some that you want to keep fresh, store in a container that has a piece of plastic wrap that is pressed down to the surface of the guacamole. The less air the better, it won't turn color then.
Store in the refrigerator for up to 3 days.
* This is a trick I learned years ago - the quickest way to skin a tomato is to blanch it. You slice a cross in the top of it then drop it into boiling water for 2 minutes. You'll notice the skin already starting to peel away from the tomato at that point. Remove from the water and just peel the skin away from the tomato. Allow to cool before adding to ingredients.
* Also, to help preserve your Guacamole and to stop it browning too early, keep one or two of the stones from inside the avocado (see image below). It helps keep the dip longer!
Hass avocados make the best guacamole. They're jut the right size and have a good oil content the helps the creaminess of the dip.
No, that is just avocado then. Guacamole is a dip that has other ingredients. Traditionally it has the lime juice, cilantro and onions.
It is full of unsaturated fat and fiber, so yes, it is healthy in that respect. It is high in calories though so eat in moderation.
Traditionally it is a dip that is served with tortilla chips, but guacamole can be enjoyed in many different ways. On toast. On a burger. On a sandwich. I could go on.....
As soon as air hits that avocado it's a race against the clock. If you have made a bunch and only plan on eating some now and want to save for later you can store it in the refrigerator. Press a piece of plastic wrap down onto the surface of the guacamole with tomato so that there is no air present. Then store in the refrigerator for a couple of days.
When the guacamole is out at room temperature keep the seed with it, it helps keep it fresh longer.
If you’ve tried this Guacamole with Tomato Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers! Also, if you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
- 2 Large Ripe Avocadoes
- 2 Tomatoes, peeled and deseeded
- 6 Green Onions, finely chopped
- 2 Chili Peppers, deseeded and finely diced
- 2 Tablespoons Lime Juice
- 1 Tablespoon Fresh Cilantro, chopped
- Salt and Pepper to taste
- Slice a cross in the top of the tomatoes, Blanch them for 2 minutes and peel.
- Peel avocados and remove stone, slice and put into bowl (keep the stones).
- Finely chop Green Onions, add to bowl.
- Finely chop fresh chilies, depending on the heat you prefer add one or two.
- Squeeze limes enough to get 2 tablespoon Juice, add to bowl.
- Add 1 tablespoon Chopped fresh cilantro.
- Once tomatoes have cooled remove seeds and finely chop, add to bowl.
- Mix all ingredients well and season with salt and pepper to taste.
I like to taste the chili pepper to gauge heat before deciding how much I'm going to add.
Lemon can be used in place of lime.
Use the stones of the avocado and place into dip to help length of time before browning occurs.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 190Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 90mgCarbohydrates 15gFiber 8gSugar 4gProtein 3g