Easy Guacamole with Chunky Tomatoes

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.

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

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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

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

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.

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.

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
• Easy Vegan Chilli
• Sweet Potato & Black Bean Chilli
• Quinoa Stew with Sweet Potato, Broccoli & Lime

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.

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.

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

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• Easy Pico de Gallo
• Simple Homemade Hummus
• Easy Vegan Pesto
• Vegan Tofu Pancetta (Bacon Bits)
• 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.

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