Sauces & dressings
Homemade guacamole with tomato and cilantro
Chunky avocado guacamole with tomato, white onion, cilantro, lime and a little serrano pepper. An easy dip with a short chill before serving.
- Total time
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Mexican
Ingredients
Method
Prepare the vegetables
Rinse the vegetables and avocado skins under running water, then dry. Finely chop the onion, tomato, serrano, cilantro and garlic. For milder heat, remove the pepper seeds and membranes; avoid touching your eyes.
Mash the avocado
Halve the avocados on a cutting board, lift out the pits with a spoon and weigh 450 g of flesh. Mash in a bowl with a fork, leaving small chunks. Immediately stir in the 30 ml lime juice to slow browning.
Mix and season
Fold in the onion, tomato, serrano, cilantro, garlic and 3 g salt. Stir gently for 1 minute, distributing the ingredients without turning the avocado into a smooth purée.
Chill and serve
Press food-safe wrap directly onto the surface and refrigerate for 30 minutes at 4 °C (40 °F) or below. Remove the wrap, stir and divide into six portions. Keep refrigerated until serving.
The step photos are illustrative.
Notes
Tips
- Choose avocados that yield slightly to gentle pressure. Dry the tomato well and chop the vegetables finely so the dip does not become watery.
Substitutions
- Replace lime juice with the same amount of lemon juice if needed. For less heat, use half the serrano; the nutrition estimate uses the listed amount.
Storage
Store in a sealed container with wrap against the surface at 4 °C (40 °F) or below; enjoy within 24 hours for the best color and texture. Refrigerate within 2 hours of preparation, or 1 hour above 32 °C (90 °F). Lime juice does not replace refrigeration.
Sources: USDA FoodData Central — SR Legacy (2018); FDA — Safe Food Handling.
Illustrative images generated for this recipe.
Nutrition facts
1 portion, approximately 104 g
- Protein
- 2 g
- Carbohydrates
- 9 g
- Fat
- 11 g
- Saturated fat
- 2 g
- Fiber
- 5 g
Estimated per portion from raw edible ingredients divided by 6. Accompaniments are excluded; avocado size and variety affect the values.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This version keeps the original combination of ripe avocado, white onion, tomato, serrano pepper and cilantro. Lime adds brightness, while the small garlic clove already mentioned in the original method adds flavor without overpowering the avocado. Mash with a fork to retain a creamy texture with small chunks.
A 30-minute rest in the refrigerator helps the flavors come together. The recipe makes six portions to serve with tacos, toast or vegetables; these accompaniments are not included in the nutrition estimate.
Frequently asked questions
Can I leave out the tomato?
Yes. Omit the 60 g tomato for a thicker texture; yield and nutrition will change slightly.
How can I reduce browning?
Add lime while mashing and limit contact with air. Cover and chill; the avocado pit does not protect the whole surface.
Can I use a blender?
Yes, but the result will be smoother. This recipe uses a fork to keep small pieces of avocado.
