Guacamole rojo

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 Muñoz 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:
Recipe author:	JuliaBalbilla
First published:	20th October 2012

Best recipe review See what you mean Julia 4.53/5 This is a nice as a dip for pitta breads Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 600g ripe tomatoes, cut into 0.5cm cubes
• ½ small onion, finely chopped
• Garlic to taste, finely chopped
• 25g coriander leaves, chopped
• 3 green chillies, finely chopped
• 30ml avocado oil
• 3 medium, or 2 large hass avocados
• Lime or lemon juice
• Salt, to taste

Method

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:

• A simple Guacamole recipe
• An authentic Mexican version, Guacamole con aceite de oliva
• An Anglicised version of Diana Kennedy's guacamole recipe, Tostadas de guacamole y crema
• A red guacamole, Guacamole rojo
• A Thermomix recipe that is a translation from Salsas y Aliños con Thermomix by Susaeta Ediciones
• Another Thermomix variation
• Cuban guacamole summer salad, a salad that uses guacamole as a key ingredient
• Picante guacamole, a guacamole recipe from MexTrade, London

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