Green guacamole

Ingredients

• 2, 250 g eachHass avocados
• 125 ggreen tomatoes, finely diced
• 2green serrano chillies, chopped
• 2.5 ml (½ teaspoon)chopped garlic
• 30 ml (2 tablespoons)chopped coriander leaves
• 60 ml (¼ cup)chopped white onion
• 5 ml (1 teaspoon)salt

Instructions

1. 1

   Prepare avocados

   Halve the avocados, remove and discard the stones, then scoop out the flesh.

2. 2

   Mash the flesh

   Cut the avocado flesh into cubes and mash it with a fork until it is roughly crushed but still textured.

3. 3

   Mix and serve

   Add the tomatoes, chillies, garlic, coriander, onion and salt. Mix everything together and serve in a small bowl.

What is green guacamole?

Guacamole is a Mexican avocado preparation, commonly served as a dip or accompaniment. This version adds green tomato, which brings a fresh, tangy note alongside the rich avocado.

Rough mashing keeps the mixture rustic rather than smooth. Serrano chilli, onion, garlic and coriander give it a lively savoury balance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 5g protein, 19g carbs, 26g fat.

Most of the energy and fat come from the avocado, which also provides fibre; the tomatoes, onion and chillies contribute most of the remaining carbohydrates. There is little protein in the dip, so serve it with a protein-rich main and extra vegetables to make a more balanced plate.

Choosing the ingredients

Avocados: Hass avocados should yield gently to pressure without feeling mushy. Their creamy flesh gives the guacamole its body.

Green tomatoes: Dice them small so they distribute evenly and add a little sharpness in each bite. Use firm tomatoes that are suitable for eating raw.

Serranos: These green chillies bring heat as well as fresh flavour. Their strength varies, so remove the seeds if you prefer a milder result.

Keep the texture chunky

Avocado: Cut the flesh into cubes before mashing to make it easier to control the texture. A fork gives you more control than a blender, which can make the mixture overly smooth.

Mixing: Fold in the other ingredients after mashing. Stop once they are distributed, so the tomato pieces and avocado retain their shape.

Balance the seasoning

Salt: It brings out the flavour of the avocado and balances the green tomato. Mix it through, then taste before serving; the recipe’s stated amount makes a well-seasoned dip.

Chilli: The serranos add a noticeable kick, while coriander and onion contribute fresh, savoury notes. Chop the additions finely for a more even flavour.

Make it just before serving

Timing: The recipe takes about 15 minutes and involves no cooking. Prepare the other ingredients while the avocados are still whole, then mash and mix shortly before serving.

Colour: Avocado darkens when exposed to air. Serving promptly helps preserve its fresh green appearance.

How to serve it

With a meal: Serve the guacamole as a dip or spoon it alongside Mexican-style dishes. Crisp tortilla chips make a simple partner.

For a balanced plate: Pair it with a protein-rich dish and extra vegetables, or serve it in a smaller amount alongside a main course.

Recipe notes & tips

• Choose avocados that give slightly when pressed but are not soft or bruised.
• Dice the green tomatoes finely so their tang is spread throughout the dip.
• Taste a small piece of serrano before adding it if you are unsure how hot it is.
• Use a fork and mash gradually to keep some avocado pieces intact.
• Serve soon after mixing for the freshest colour and flavour.

Variations

• Milder chilli: Remove the serrano seeds before chopping to reduce the heat.
• Extra tang: Add a little more green tomato for a sharper flavour and juicier texture.
• Chunkier texture: Mash the avocado lightly and leave larger pieces in the mixture.
• More coriander: Increase the chopped coriander for a greener, more herbaceous note.
• Serve as a topping: Spoon it over tacos or grilled vegetables just before serving.

Common mistakes to avoid

• Overripe avocados: They can make the guacamole watery and soft; choose fruit that yields gently to pressure.
• Over-mashing: A smooth paste loses the recipe’s rough texture; use a fork and stop while pieces remain.
• Large tomato pieces: They can dominate individual bites; dice the green tomatoes finely.
• Too much chilli: Serranos vary in heat; start with the stated amount and adjust only after tasting.
• Leaving it exposed: Air can darken the avocado; serve promptly or cover the surface tightly.

How to store

Store leftovers in an airtight container in the fridge and eat within 1–2 days; the surface may darken as it meets air. This dip is best served cold or at room temperature, so stir it and serve rather than reheating.

Frequently asked questions