Guacamole with Tomato and Coriander Recipe
Guacamole is a classic Mexican avocado dip that in Mexico is served with almost everything – from snacks to a side for dinner. In this version there’s plenty of fresh coriander, tomato and lime juice, so the flavour is very fresh and vibrant. It’s a great starter for get-togethers with friends, because everyone can dip nachos or vegetable sticks into it.
This guacamole is exceptionally juicy and refreshing thanks to plenty of lime juice, fresh coriander and firm tomato. It combines the creaminess of ripe avocado with the crunch of onion and a hint of heat from chili, so the dip is anything but bland – it’s really full-flavoured. Bowls of guacamole just like this land on the table in Mexico when friends meet in the evening over beer and snacks.
Chef's tips
Use avocados that yield slightly to gentle pressure – if they’re too hard you won’t be able to mash them, and overripe ones will be fibrous and dark inside. Be sure to remove the watery core with seeds from the tomato, otherwise the guacamole will quickly turn thin and “watery” on the plate. If you’re making the dip ahead of a house party, cover it with cling film so that it touches the surface of the guacamole – this really slows down browning.
How to serve
Serve it in a large bowl with nachos, but make sure to also put fresh vegetable sticks – carrot, cucumber and bell pepper – on the side, because there’s always someone who prefers a lighter option. It pairs perfectly with a light beer, margarita on the rocks or, in a non-alcoholic version, with water with lime and mint leaves. It’s an ideal starter for a TV match night, board games with friends or a quick “snack table” when guests drop by after work.
Ingredients
- avocado ripe, soft to the touch - 3 pieces
- tomatoes medium, core removed - 1 piece
- red onion small half - 0.5 pieces
- lime juice of a whole lime - 1 piece
- fresh coriander chopped leaves and tender stalks - 3 tablespoons
- fresh chili pepper seeded, finely chopped; can be omitted - 0.5 pieces
- salt or to taste - 0.5 teaspoons
- ground black pepper - 0.25 teaspoons
- olive oil optional, for a smoother texture - 1 tablespoon
- corn nachos for serving, can be replaced with chopped vegetables - 150 g
Preparation
- Cut the tomato into quarters, remove the watery core with seeds, and dice the flesh very finely.
- Peel the onion and dice finely, trying to make the pieces as small as possible so the flavour is milder.
- Slice the chili pepper lengthwise, remove the seeds and white membranes, then chop very finely.
- Cut the avocado in half lengthwise, remove the pit, scoop the flesh into a bowl with a spoon and mash with a fork to a smooth but still slightly chunky consistency.
- Add the lime juice, salt, pepper and olive oil to the avocado and mix thoroughly so the lime juice reaches all of the mixture and prevents it from browning.
- Add the chopped onion, tomato, chili and coriander, and gently mix with a spoon so the tomato doesn’t fall apart.
- Taste and, if needed, season with extra salt, pepper or lime juice.
- Serve immediately with nachos or fresh vegetable sticks, e.g. carrot, cucumber and bell pepper.
Storage
Guacamole is best eaten fresh. If you have leftovers, press a piece of plastic wrap directly onto the surface, cover the bowl and store in the fridge for up to 1 day. Stir before serving and adjust seasoning if needed.
