Guacamole rojo

From Cookipedia

This is red guacamole, so called because of the large amount of tomatoes used in it. Because of its coarse texture, it is more suited as an accompaniment than a dip.

The recipe has been translated and slightly adapted from Ricardo MuΓ±oz Zurita's book Salsas Mexicanas (ISBN 9702222125)

Guacamole rojo
Servings:Serves 4 as an accompaniment
Calories per serving:293
Ready in:15 minutes
Prep. time:15 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:20th October 2012

Best recipe review

See what you mean Julia


This is a nice as a dip for pitta breads



Printable πŸ–¨ shopping πŸ›’ list & πŸ‘©β€πŸ³ method for this recipe


  1. Mix the tomatoes, onion, garlic, coriander and the chillies in a bowl.
  2. Cut the avocados in half, remove the stone and using a spoon, extract all of the flesh.
  3. With a fork, coarsely mash the flesh and mix with the remaining ingredients and the lime or lemon juice.
  4. Add salt to taste.

See also

We have many other Guacamole recipes:

Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.

#tomatoes #guacamolerojo #lime #garlic #lemonjuice #onion #guacamole #avocadooil #avocados #hassavocados #chillies