Easy No-Tomato Guacamole Recipe – Creamy, Flavorful & Authentic

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Looking for the perfect guacamole without tomatoes? This easy no-tomato guacamole  come together quickly using fresh avocados, lime juice, cilantro, and perfectly balanced seasonings. Pair it with homemade flour tortillas or serve alongside sheet pan fajitas for an unforgettable meal! Serve it with tortilla chips, use it as a topping for tacos and burritos, or spread it on sandwiches – this versatile dip does it all. Making your guacamole without tomatoes at home is simple and tastes much better than store-bought!

A hand holds a blue corn chip with guacamole. The plate features more blue and yellow corn chips, with a bowl of guacamole in the center. A smaller bowl with lime wedges is placed nearby.

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How to tell if an avocado is ripe?

Perfect avocado ripeness can be determined through three simple tests. Follow these expert methods to avoid cutting into unripe or overripe fruit and get the perfect guacamole every time.

Several avocados are arranged on a white surface. The image includes whole avocados with dark, textured skin and one cut in half, revealing the smooth, light green flesh and seed inside.

The Squeeze Test

Hold the avocado and apply gentle thumb pressure. A ripe avocado yields slightly without feeling mushy. Hard avocados need 2-5 days to ripen, while soft ones with indentations are likely overripe.

Color Guide

Hass avocados transition from bright green to dark purple-black when ripe, developing a slightly bumpy texture. Other varieties like Fuerte maintain their green color even at peak ripeness. This color guide is essential to making the best guacamole.

Tips for Perfect Guacamole Avocados

  1. Buy a mix: Purchase avocados at different stages of ripeness to ensure you always have some ready for your guacamole without tomatoes.
  2. Ripen at home: Place firm avocados in a paper bag with a banana or apple to speed up ripening.
  3. Check daily: Monitor your avocados’ ripeness, especially as they near the ready stage.
  4. Refrigerate when ready: If your avocados are ripe but not ready to make guacamole, store them in the refrigerator to slow further ripening.
  5. Avoid stem removal: Don’t remove the stem to check ripeness, as this can cause premature browning.

Ingredients You’ll Need for Guacamole Without Tomatoes

Ingredients for guacamole on a marble surface include whole and halved avocados, cilantro, jalapeño, a lime, diced red onion, small bowls of kosher salt, garlic powder, and cumin. Each item is labeled with text.
  • Ripe Avocados: The show’s star and guacamole’s primary ingredient! Choose avocados that yield to gentle pressure but aren’t too soft.
  • Red Onion: I prefer red onion for its milder bite and vibrant color. Finely dice it to prevent large pieces in the dip.
  • Fresh Cilantro: Adds a bright, herbaceous note. If you are not a fan of cilantro, you can skip it.
  • Jalapeño: Provides a kick of heat and a touch of earthiness. Remove the seeds for less heat, or leave them in for more spice.
  • Garlic Powder: Disperses evenly throughout the guacamole for a subtle flavor without any raw harshness.
  • Fresh Lime Juice: This isn’t just for flavor! The acid in lime juice helps brighten up all the other flavors. Fresh is way better than bottled here – trust me on this one! (In a pinch, lemon juice works too, but lime gives that authentic Mexican flavor we’re after.)
  • Diamond Crystal Kosher Salt: I prefer this salt for everything for baking and savory dishes. It dissolves beautifully and enhances all the flavors.
  • Ground Cumin: Adds warmth and depth to the flavor profile.
  • Ground Coriander (Optional): Adds a subtle citrusy note that adds an extra layer of flavor

These ingredients work together to make the very best guacamole without tomatoes.

Step by Step Instructions

Follow these simple steps to create the perfect restaurant-style guacamole:

  • Prepare the Avocados: Cut your room-temperature avocados in half, remove the pits, and scoop the flesh into a medium-sized bowl.
Halved avocados with pits removed in a glass bowl set on a marble countertop.
  • Mash the Avocados: Using a fork, mash the avocado to your desired consistency, leaving some chunks for texture.
A glass bowl containing roughly mashed avocados. A metal masher rests inside the bowl, surrounded by chunks of avocado. The setting is on a light marble surface.
A clear glass bowl filled with creamy, mashed avocado sits on a marble countertop. The avocado is bright green and smoothly blended, indicating preparation for a dish like guacamole.
  • Add the diced red onion, tomatoes, cilantro, jalapeño, and garlic powder to the bowl. Squeeze in the lime juice and add the salt, cumin, and coriander (if using).
A glass bowl on a marble surface contains a mixture of chopped green herbs, diced red onions, jalapeños, and mashed avocado, likely ingredients for guacamole. Seasonings are also visible sprinkled on top.
  • Gently Fold: Gently fold all ingredients until well combined.
A clear glass bowl filled with chunky guacamole, featuring visible pieces of avocado, chopped red onion, and cilantro. A white spatula rests in the bowl on a marble countertop.
  • Rest: Let the guacamole rest for 15 minutes before serving. This will allow the flavors to meld together.

Troubleshooting Tips

  • Guacamole Too Chunky or Too Smooth:
    • If the consistency isn’t quite right, use a potato masher for better control over texture compared to a fork.
  • Guacamole Too Watery:
    • If your guacamole feels too liquidy, it could be due to overripe avocados or excess lime juice. Add diced avocado chunks or a spoonful of plain Greek yogurt to thicken it.
  • Fixing Bitter Guacamole:
    • Occasionally, avocados or lime juice can taste slightly bitter. Counter this by adding a pinch of sugar or extra salt to balance the flavor.
  • Saving Brown Guacamole:
    • If a layer turns brown, scrape off the top rather than mixing it back in. The guacamole underneath will still be fresh and green.

Scaling Tips

  • Doubling or Tripling the Recipe:
    • Avocados: Use 6 or 9 avocados, but mash them in batches to maintain consistency.
    • Lime Juice: Add gradually, tasting as you go, to prevent overpowering the dish. Start with the juice of 2 limes to double and adjust.
    • Mix Ingredients Separately: Prepare the onion, jalapeño, and seasoning mix in one large batch, then fold it into the mashed avocado in portions. This ensures even distribution.
  • Batch Prep Guacamole with Tomatoes
    • For parties, guacamole can be prepped an hour or two in advance. Keep it refrigerated and tightly covered to prevent browning.
    • If making in bulk, consider using a food processor to finely chop the onion, jalapeño, and cilantro to save time.

Recipe Variations

  • Spicier Guacamole without tomatoes: Add a pinch of cayenne pepper, some minced serrano peppers, and the jalapeno if you love the heat.
  • Smoky Guacamole: Add a pinch of smoked paprika or a few drops of chipotle sauce.
  • Add Fruit: For a delightful twist, try incorporating some small bits of mango and pineapple into your guacamole for a sweet and spicy kick. If you love this idea, check out this recipe for more inspiration!

Recipe Substitutions

  • For Red Onion: You can substitute with white or scallions, but the flavor will differ slightly.
  • For Cilantro: Parsley can be used as a substitute or leave it out.
  • For Garlic Powder: You can use one or two cloves of fresh, minced garlic.
  • For Kosher Salt: Use about half of the regular table salt, and adjust to taste.
  • For Cumin: You can omit the cumin if desired, or substitute with a touch of chili powder, although it will change the overall taste profile.
  • For Lime Juice: You can use lemon juice, but the flavor won’t be the same.
  • For Jalapeno: You can use serrano peppers for a spicier version or omit it entirely.

Storage Tips

  • Storing: The bane of guacamole is its tendency to turn brown. This is due to oxidation when the cut surface of the avocado is exposed to air. Press plastic wrap directly onto the surface to store leftover guacamole to prevent air from reaching it. Then, store it in the refrigerator in an airtight container for up to 24 hours.
  • Freezing: Freezing guacamole is not recommended, as it affects the texture. It will turn watery when thawed.

FAQs About Restaurant-Style Guacamole (No Tomatoes)

Can I make this ahead of time?

Guacamole is best when fresh, but you can make it a few hours ahead. Press plastic wrap onto the surface and store it in the refrigerator.

What does lime juice do for guacamole?

Lime juice adds an essential tangy flavor that balances the avocado’s richness and helps with color preservation.

Why do people put sour cream in guacamole?

Like mayo, sour cream is sometimes added to make the guacamole creamier.

A bowl of homemade guacamole is placed on a table, garnished with fresh lime wedges. It's surrounded by blue corn chips and tortilla chips. The text at the top reads, "Homemade Guacamole without tomatoes.

Easy No-Tomato Guacamole Recipe – Creamy, Flavorful & Authentic

A bowl of guacamole garnished with cilantro and diced onions is surrounded by blue and yellow tortilla chips. Lime wedges are visible in a small bowl beside the guacamole.
A fresh, authentic guacamole recipe without tomatoes that lets the creamy avocado shine through. Perfect balance of heat, acid, and salt.
Sarah Allison
Prep Time 15 minutes
Total Time 30 minutes
Serving Size 6

Ingredients

  • 3 ripe avocados
  • 1/4 cup finely diced red onion
  • 1/4 cup fresh cilantro finely chopped
  • 1 jalapeño pepper seeds removed and finely diced
  • 1 teaspoon garlic powder
  • 1 lime juiced
  • 1 teaspoon (4g) Diamond Crystal Kosher salt; for table salt, use about half as much by volume or the same weight
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground coriander (optional)

Instructions

  • Cut avocados in half, remove pits, and scoop flesh into mixing bowl.
  • Mash avocados with fork, leaving some chunks for texture.
  • Add diced red onion, cilantro, jalapeño, and garlic powder.
  • Add lime juice, salt, cumin, and coriander (if using).
  • Gently fold all ingredients until well combined.
  • Taste and adjust seasoning with additional salt or lime juice if needed.
  • Let rest 15 minutes before serving for best flavor.
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Notes

  • Choose avocados that yield slightly when gently pressed for perfect ripeness
  • Store in an airtight container in the refrigerator for up to 2 days
  • To prevent browning, press plastic wrap directly onto the surface of the guacamole
  • For extra heat, leave some jalapeño seeds in or add a dash of cayenne pepper

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