Guacamole rojo

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Guacamole rojo - about this recipe

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)

Ingredients

• 600g ripe tomatoes, cut into 0.5cm cubes
• ½ small onion, finely chopped
• Uses::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, Uses::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.