The guacamole with tomato is a simple and quick recipe to prepare, a delicious sauce typical of Mexican cuisine (the original recipe is of Aztec origin). Perfect as an appetizer. I often make it in the warm season since my Colombian friend Nadia shared her secrets with me. Want to know how to make guacamole sauce at home with Italian ingredients? Follow the step-by-step recipe and photos below, and you’ll fall in love with it. For a version without tomato, try this variant.
SEASONALITY
#roundtomatoes #cherrytomatoes #SanMarzano – from May to October
#Italian avocado – from late October to June
RECIPES with avocado
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Mexican
- Seasonality: Spring, Summer, and Fall
- Energy 191.60 (Kcal)
- Carbohydrates 11.72 (g) of which sugars 2.63 (g)
- Proteins 2.60 (g)
- Fat 16.83 (g) of which saturated 2.44 (g)of which unsaturated 11.46 (g)
- Fibers 7.46 (g)
- Sodium 211.37 (mg)
Indicative values for a portion of 112 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Guacamole with Tomato – Easy and Quick Recipe
- 1 avocado (ripe – about 200 g of pulp)
- 2 tomatoes (vine or San Marzano)
- 2 tbsp onion (fresh white or red)
- 1 lemon juice (or from 2 limes)
- to taste fine salt
- to taste chili powder (or dried flakes)
- to taste extra virgin olive oil (about 2 tsp)
- to taste chopped parsley (or cilantro)
- to taste cumin seeds (crushed)
- to taste basil
- 1 pinch pepper (freshly ground)
- 1 lemon zest (or organic lime)
Tools
- Cutting board
- Knife
- 3 Small bowls
- Spoon
HOW TO MAKE guacamole with tomato
Wash and prepare all the vegetables and fruit.
Dice the tomato into small cubes, season with salt, chili, and oil.
Finely chop the onion and season with salt, chili, and oil.
Cut the avocado in half lengthwise, peel it and cut into quarters (alternatively, you can scoop its pulp with a spoon from each half). Mash the pulp with a fork or a mortar “molcajete” (do not use a blender), leaving some large pieces, then drizzle with the juice of one lemon or two limes.
Combine all the ingredients in the same bowl and mix gently. According to your taste, add more extra virgin olive oil to make the guacamole sauce creamier and smoother.
Serve the guacamole immediately with corn chips (Nachos – Tortillas – Tortilla chips). Also excellent paired with flatbreads, crepes, breadsticks, mini rice cakes, croutons, bruschetta, focaccia, pizza, tacos, toasted bread, canapés…
What is the right time to eat avocado?
Use only ripe avocados that are soft when pressed with fingers, this exotic fruit when ready has almost entirely black skin. It’s better to choose Italian avocados grown in Sicily and kept at room temperature.
ALTERNATIVES – in substitution…
of the onion: spring onion, shallot, chives, or a clove of garlic.
of the chili powder: 1 sweet red and/or green chili without seeds, a few drops of Tabasco, or half a bell pepper.
VEGETARIAN variant
Add a little milk or Greek yogurt to make the guacamole sauce creamier and smoother.
omnivore pairings
Guacamole is also great for accompanying: salmon, fish, meat, and seasoning salads or grilled vegetables.
how to STORE guacamole with tomato
It can be stored for a maximum of a couple of days in the refrigerator covered with plastic wrap. Over time and exposure to air, the avocado pulp oxidizes and tends to change color.
