Guacamole With Sundried Tomatoes

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Guacamole is a popular and most delicious dip for any occasion!  Adding sundried tomatoes to gaucamole amazingly lifts an already exciting flavor.  My gaucamole was inspired by a classic gaucamole recipe I found in a Test Kitchen cookbook many years ago.

Over the years, I followed the recipe right down to the last 1/2 teaspoon of cumin.  But my love for sundried tomatoes finally got the best of me and modified the Test Kitchen recipe to suit my taste buds.  And of course, I wouldn't be offended if you did the same.  In fact, in the recipe notes, I state other options you may want to try.

I love to serve my gaucamole with restaurant style tortilla chips.  They're crunchy and salty, a perfect foil for advocado in the gaucamole.

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So what are sundried tomatoes?

From the Wikipedia, here's the best complete description that I've read:

. . . are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. These tomatoes are usually pre-treated with sulfur dioxide or salt before being placed in the sun in order to improve quality.[1] Typically, tomatoes spend 4–10 days in the sun in order for the sun-drying process to be complete.[2] Cherry types of tomatoes will lose 88% of their initial (fresh) weight, while larger tomatoes can lose up to 93% during the process. As a result, it takes anywhere from 8 to 14 kilograms of fresh tomatoes to make a single kilogram of sun-dried tomatoes.

After the procedure, the tomato fruits will keep their nutritional value. The tomatoes are high in lycopene, antioxidants, and vitamin C. The final products may contain up to 2–6% of salt and could provide a significant contribution to the day’s intake. Sun-dried tomatoes can be used in a wide variety of recipes and come in a variety of shapes, colors, and tomatoes.[3] Traditionally, they were made from dried red plum tomatoes, but they can be purchased in yellow varieties. Sun-dried tomatoes are also available in the form of pastes or purées.

Sun-dried tomatoes may also be preserved in olive oil, along with other ingredients such as rosemary, basil, dried paprika, and garlic.
— -Wikipedia

You can purchase sundried tomatoes packed in oil, often with herbs, or dry.  You can even make it yourself.  I have yet to try it, so I won't steer you wrong and just refer you to Google a couple of recipes and perhaps give it a try.  I guess I'm on the lazy side and just prefer to purchase sundried tomatoes packed in oil.

The Recipe
Yields: about 3 cups


  • 2 Tablespoons yellow or white onions, minced

  • 1 large garlic clove, minced

  • 1 small jalapeno chile pepper, seeded and minced

  • 1/2 teaspoon ground cumin

  • Juice from 1/2 lime

  • 1/4 cups whole sundried tomatoes, drained pressed dry of oil, then minced

  • Salt to taste

  • 3-4 haas avocados


Prep the first seven (7) ingredients and add to a bowl.  Cut two haas avocados in half and remove the seeds.  Using a folk, mash together one whole avocado and half of the second avocado.  Cut the third haas avocado in half and remove the seed.  You should have 3 halves of avocados.  Dice the avocado meat of each one.

Add diced avocado meat to the rest of ingredients and gently mix.  Chill for 30-50 minutes and serve with your favorite chips.

Cooking Notes:

  1. How to easily dice avocado meat: Holding one half of the avocado in one hand, take a sharp knive and cut through the meat from front to back. Turn the avocado and cut crosswise. Scoop out with a small spoon.

  2. Option: replace lime juice with lemon, if you like.

  3. Option: Mash one avocado and dice the other two (a method used by Test Kitchen) or simply add a fourth haas. Then mash two and dice two avocado. Much of this depends on the amount of gaucamole you want.

  4. It's really important to mince all of the ingredients, except the Haas avocado.

  5. If you want more heat than the one jalapeno chili pepper, add tabasco sauce or crushed red peppers.


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You may be intereste in other appetizers: