This easy Guacamole with Tomatoes is fast and delicious, ready in just 10 minutes! It’s a fresh, homemade dip recipe that doesn’t get any easier! Canned diced tomatoes with green chile peppers are added to ripe avocados, along with lime juice, lemon juice, minced garlic, red onions, black pepper and a pinch of salt.
If you want spicy heat, add jalapenos. For even more heat add all of the jalapeno seeds. This small batch recipe makes a great appetizer or side dish for two.
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Try it on a sandwich bread instead of mayo with turkey, or tuna salad or a BLT.
Use it instead of tartar sauce with fried fish and crab or salmon patties.
Making baked potatoes? Top them with guacamole.
Use it as a garnish for smooth soups.
Serve it as a garnish on deviled eggs or skip the regular mayo and mustard and mix the egg yolks with the guac.
Serve it on toast with a sliced hard-boiled egg.
It makes a great salad dressing if it’s mixed with some water and oil.
For some great info about guacamole check out this article on The Origins and History of Guacamole.
How to make Guacamole with Canned Tomatoes
On a cutting board, dice the red onion.
If using the jalapeno, cut it in half and scrape the seeds and membranes out. Dice the jalapeno pepper.
Slice the avocados in half and remove the pits.
Use a spoon to scoop out the insides from the skins and place them in a medium bowl. Discard the skins.
Sprinkle in the lime juice and lemon juice to keep it from getting brown.
Add the canned diced tomatoes with green chile peppers, diced red onions, diced jalapeno peppers (if using), jarred minced garlic, salt, and black pepper to the bowl.
Mash and stir with a fork until the desired consistency is reached.
Serve and enjoy!
Store leftovers in an air-tight container in the refrigerator.
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Guacamole with Tomatoes
Ingredients
- ¼ small red onion
- ½ large jalapeno pepper (optional for spicy heat)
- 2 small ripe avocados (or 1 large)
- 1 Tablespoon lime juice
- 1 Tablespoon lemon juice
- 10 ounce can diced tomatoes with green chile peppers (undrained)
- 1 ½ teaspoons jarred minced garlic
- salt and ground black pepper to taste
Instructions
- On a cutting board, dice the red onion.
- If using the jalapeno, cut in half and scrape the seeds and membranes out. Dice the jalapeno pepper.
- Slice the avocados in half and remove the pits.
- Use a spoon to scoop out the insides from the skins and place them in a medium bowl. Discard the skins.
- Sprinkle in the lime juice and lemon juice to keep it from getting brown.
- Add the canned diced tomatoes with green chile peppers, diced red onions, diced jalapeno peppers (if using), jarred minced garlic, salt, and black pepper to the bowl.
- Mash and stir with a fork until desired consistency is reached.
- Serve and enjoy!
Video
Notes
- If you want spicy heat, add jalapenos. For even more heat add all of the
jalapeno seeds. - Store left overs in an air tight container in the refrigerator.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
