Guacamole rojo

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Guacamole rojo
Guacamole rojo
Servings:Serves 4 as an accompaniment
Calories per serving:293
Ready in:15 minutes
Prep. time:15 minutes
Cook time:None
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:20th October 2012
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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

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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:

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