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    Home » Recipes » Easy Guacamole with Chunky Tomatoes

    Easy Guacamole with Chunky Tomatoes

    Sep 19, 2020 by The Pesky Vegan | 2 Comments

    65 shares
    Jump to Recipe >

    This easy guacamole with chunky tomatoes is simple, fresh, and delicious. It's great as a vegan and gluten-free dip, or an accompaniment to a larger meal.

    Easy Guacamole with Chunky Tomatoes

    Featuring ripe avocados, lime juice, chilli, and tomatoes, it couldn't be easier to make.

    For similar vegan recipe ideas, see this pico de gallo (tomato and red onion salsa), homemade hummus, and spicy kidney bean dip.  

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Dipping Tortilla Chip into Guacamole with Tomatoes

    What is guacamole?

    Guacamole (derived from the Aztec word ahuacamolli, meaning 'avocado sauce') is an avocado-based dip or condiment of modern-day Mexican origin. Traditionally comprising avocados, salt, and lime, it has become popular internationally with a variety of modern twists.

    Ripe avocados – the key to good guac

    Ripe Avocado Halves with Stone

    Since you're going to be mashing the guacamole ingredients together, it's important to use ripe avocados that are soft, creamy, and easy to work with. Here are a few ways to tell whether an avocado is ripe and ready to use:

    • Stem/cap: When you peel back the small stem or cap at the top of the avocado, it should come away easily and be green underneath.
    • Firmness: If you give the avocado a gentle squeeze, it should feel slightly soft under the pressure. If you can easily leave indentations in the skin, it may be over-ripe and mushy inside.
    • Colour: Generally speaking, the skin on ripe avocados will be dark green/black. Bright green skin means it's probably not ripe enough yet.
    • Texture: The skin on ripe avocados tends to have a slightly bumpy texture.

    How to ripen an avocado

    If you have a firm avocado that you want to ripen at home, you have a couple of options:

    • Leave it on the counter: It'll still take several days, but it's quicker than storing the avocado in the fridge.
    • Pair it with a banana: Bananas release a gas called ethene, which speeds up the ripening process for avocados and other fruits. Place the avocado in a bowl or paper bag with a banana, and it should be ready within a couple of days.

    How to make guacamole with chunky tomatoes

    Easy Guacamole with Chunky Tomatoes Ingredients

    Cut each avocado in half around the central stone and twist apart to separate the halves. Take the half with the stone and remove this, either with a spoon or by gently tapping into the stone with a knife and twisting it out.

    Use a spoon to scoop out all the avocado flesh into a bowl, then add the lime juice, chopped chilli, chopped coriander (optional), and a pinch each of salt and pepper.

    Using a fork or whisk, mash the ingredients together for a minute or so until you have the consistency you want. Ripe avocados will make this process a lot easier.

    Mashing Avocado with Fork

    Next, stir the diced tomatoes into the mix. You can either mash these or leave them whole – I usually go for a bit of both as I find that the water in the tomatoes helps to give the guacamole a light and fluffy texture.

    Taste the guacamole and adjust the seasoning, adding more salt and/or lime juice if necessary. Give it a final mix and serve.

    Easy Guacamole with Chunky Tomatoes

    Variations and tips

    When it comes to guacamole, the possibilities are virtually limitless. Twists on classic guac include:

    • Finely chopped red onion
    • Minced garlic
    • Roasted peppers
    • Toasted nuts or seeds
    • Corn
    • Black beans
    • Chopped leafy greens
    • Chopped fruit such as pineapple or mango 

    Serving suggestions

    Guacamole is great as a dip with tortilla chips, as a sandwich filler, on toast, or in wraps. It's also great as an accompaniment to other meals such as:

    • Jackfruit & Black Bean Tacos
    • Smoky Jackfruit Chilli
    • Vegan Haggis Quesadilla
    • Easy Vegan Chilli
    • Sweet Potato & Black Bean Chilli
    • Quinoa Stew with Sweet Potato, Broccoli & Lime
    Easy Vegan Jackfruit Taco Close-Up

    Can guacamole be made in advance?

    Guacamole is best when freshly prepared, as it'll react with the oxygen in the air and start to turn brown. If you need to prepare guacamole in advance, there are a few ways to reduce the risk of discolouration:

    • Store in a container with a tight-fitting lid.
    • Cover with cling film pressed onto the surface.
    • Add a layer of water on top (this acts as a barrier between the avocado and the oxygen in the air). Make sure the guacamole is compact and smoothed over before adding water, then pour this away before serving.

    Even by taking these steps, your guacamole isn't likely to last much longer than a day or two before turning colour.

    Tortilla Chip with Fresh Homemade Guacamole

    Is guacamole bad if it turns brown?

    If your guacamole is only a couple of days old, you can still eat it when it's brown. The brown part will be slightly mushy, but it won't do any harm.

    Alternatively, if you scrape off the brown layer you should find green guacamole underneath that has been shielded from the air.

    How long does it last in the fridge?

    Homemade guacamole won't last much longer than a couple of days in the fridge. See the methods above to help reduce the risk of discolouration.

    Can you freeze it?

    You can freeze this guacamole in the freezer in sealed containers or resealable bags for up to six months. Defrost thoroughly in the fridge for 12 to 24 hours before use.

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

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    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Easy Pico de Gallo
    • Spicy Kidney Bean Dip
    • Lemony Butter Bean Dip
    • Simple Homemade Hummus
    • Easy Vegan Pesto
    • Rainbow Slaw with Sesame Ginger Dressing
    • Courgette and Carrot Salad
    • 4-Ingredient Vegan Parmesan

    You can also check out my full list of vegan dips and snacks.

    Full recipe

    Easy Guacamole with Chunky Tomatoes

    Easy Guacamole with Chunky Tomatoes

    The Pesky Vegan
    This easy guacamole with chunky tomatoes is simple, fresh, and delicious. It’s great as a gluten-free and vegan dip, or an accompaniment to a larger meal.
    5 from 1 vote
    Rate this Recipe Print Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Condiment, Side
    Cuisine Gluten-free, Mexican, Vegan
    Servings 6
    Calories 114 kcal

    Ingredients
     

    • 2 large ripe avocados
    • Juice of 1 lime
    • 1 fresh chilli, deseeded and finely chopped
    • Handful of fresh coriander, roughly chopped (optional)
    • Salt and pepper, to taste
    • 1 large tomato, diced
    Prevent your screen from going dark

    Instructions
     

    • Cut each avocado in half around the central stone and twist apart to separate the halves. Take the half with the stone and remove this, either with a spoon or by gently tapping into the stone with a knife and twisting it out. Use a spoon to scoop out all the avocado flesh into a bowl.
    • To the same bowl, add the lime juice, chopped chilli, chopped coriander (optional), and a pinch each of salt and pepper. Using a fork or whisk, mash the ingredients together for a minute or so until you have the consistency you want. Ripe avocados will make this process a lot easier.
    • Next, stir the diced tomatoes into the mix. You can either mash these or leave them whole – I usually go for a bit of both as I find that the water in the tomatoes helps to give the guacamole a light and fluffy texture.
    • Taste the guacamole and adjust the seasoning, adding more salt and/or lime juice if necessary. Give it a final mix and serve.
    Rate this recipe 👇

    Notes

    Avocados: Two large avocados is equivalent to roughly three average-sized avocados (approx. 400 grams in total).  
    Use ripe avocados: To make sure your avocados are ripe, peel back the small stem or cap at the top. It should come away easily and be green underneath. The avocados should also feel slightly soft when squeezed, be dark green/black, and have small bumps across the skin.
    Serving suggestions: Guacamole is great as a dip with tortilla chips, as a sandwich filler, on toast, or in wraps. It's also great as an accompaniment to other meals such as jackfruit & black bean tacos, easy vegan chilli, or sweet potato & black bean chilli.
    Variations: Twists on classic guac include finely chopped red onion, minced garlic, roasted peppers, toasted nuts or seeds, corn, black beans, other fresh herbs, chopped leafy greens, and chopped fruit such as pineapple or mango.
    Heat: If you want more of a kick, include the chilli seeds or add more chopped chilli. 
    Fridge: Homemade guacamole won’t last much longer than a couple of days in the fridge. See the methods in the post above to help reduce the risk of discolouration.
    Freezer: You can freeze this guacamole in sealed containers or resealable bags for up to six months. Defrost thoroughly in the fridge for 12 to 24 hours before use.
    If you liked this recipe, you might also enjoy:
    • Easy Pico de Gallo
    • Spicy Kidney Bean Dip
    • Lemony Butter Bean Dip
    • Simple Homemade Hummus
    • Easy Vegan Pesto
    • Rainbow Slaw with Sesame Ginger Dressing
    • Courgette and Carrot Salad
    • 4-Ingredient Vegan Parmesan
     
    * The nutrition info below is for one serving, based on a total of six servings.  

    Nutrition

    Calories: 114kcalCarbohydrates: 7gProtein: 2gFat: 10gSaturated Fat: 1gSodium: 201mgPotassium: 396mgFiber: 5gSugar: 1gVitamin A: 420IUVitamin C: 22mgCalcium: 8mgIron: 1mg
    Nutrition Facts
    Easy Guacamole with Chunky Tomatoes
    Amount Per Serving
    Calories 114 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 1g6%
    Sodium 201mg9%
    Potassium 396mg11%
    Carbohydrates 7g2%
    Fiber 5g21%
    Sugar 1g1%
    Protein 2g4%
    Vitamin A 420IU8%
    Vitamin C 22mg27%
    Calcium 8mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword vegan dip, vegan mexican, vegan side dish
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. Vicky

      October 04, 2020 at 1:20 pm

      5 stars
      Great recipe - had it on toast 🙂 yum 🙂

      Reply
      • The Pesky Vegan

        October 05, 2020 at 9:01 am

        On toast is a good shout, thanks for the review!

        Reply

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