I’ve always been on Team No-Tomatoes when it comes to guacamole. Don’t get me wrong—I love a good pico de gallo—but when I’m making guac, I want the creamy avocado to be the star. Tomatoes add water, and watery guac just isn’t worth making.
That’s why this classic guacamole recipe skips the tomatoes completely. You get all the flavor you want from fresh lime juice, cilantro, and a bit of jalapeño for heat. The red onion adds just enough bite, and a pinch of cumin gives it that extra something without taking over.
Want yours chunky? Mash it less. Prefer it smooth? Go to town with your fork. Either way, you’ll have a bowl of guac that actually tastes like avocado, not watered-down salsa.
Why You’ll Love This Guacamole
- Quick and easy – This guacamole comes together in just 10-15 minutes with minimal chopping and mixing, making it perfect for last-minute gatherings or snack cravings.
- Simple, fresh ingredients – With just five basic ingredients, you can make authentic guacamole that lets the creamy avocado flavor really shine through.
- Tomato-free recipe – If you’re not a fan of tomatoes in your guac or just want a smoother, creamier dip, this version is exactly what you need.
- Crowd-pleasing appetizer – Whether you’re serving it with chips at a party or alongside tacos for dinner, this classic guacamole is always a hit.
What Kind of Avocados Should I Use?
Hass avocados are your best bet for guacamole since they have that creamy, buttery texture we all love. You’ll want to make sure they’re ripe before you start – they should give slightly when you gently squeeze them, but not feel mushy. If your avocados are still firm, just leave them on the counter for a day or two until they’re ready. A good trick is to check the color under the stem – if it’s green underneath, you’re good to go, but if it’s brown, the avocado might be overripe.
Options for Substitutions
This simple guacamole recipe is easy to customize based on what you have in your kitchen:
- Avocados: The avocados are the star here, so you really can’t substitute them. Make sure they’re ripe – they should give slightly when you press them gently.
- Red onion: If you don’t have red onion, white or yellow onion works fine. You can also use green onions (scallions) for a milder flavor – use about 3-4 chopped green onions.
- Fresh cilantro: Not a cilantro fan? Try fresh parsley instead, or just leave it out completely. Some people also like adding a bit of fresh basil for a different twist.
- Lime juice: Lemon juice is a solid substitute if you’re out of limes. Use the same amount – it’ll still give you that bright, tangy flavor and help keep the avocado from browning.
- Kosher salt: Any salt works here. If using table salt or fine sea salt, start with a bit less (about 1/4 teaspoon) since it’s more concentrated than kosher salt.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with guacamole is choosing avocados that aren’t ripe enough, which makes mashing nearly impossible and results in hard, flavorless chunks – look for avocados that yield to gentle pressure but aren’t mushy.
Over-mixing is another common error that turns your guacamole into baby food instead of a chunky dip, so use a fork to gently fold the ingredients together and leave some texture.
Adding the lime juice right away is important because it not only adds flavor but also prevents the avocados from turning brown too quickly, so don’t skip this step or wait until the end.
Finally, taste your guacamole before serving and adjust the salt – avocados can be bland on their own, and a little extra salt often makes all the difference between okay guacamole and great guacamole.
What to Serve With Guacamole?
Guacamole is perfect for scooping up with tortilla chips, which is always my go-to when I’m serving it as an appetizer or snack. It also makes a great topping for tacos, burritos, or burrito bowls – just dollop it on top of your favorite protein and toppings. I love spreading it on toast for a quick breakfast or lunch, or using it as a creamy addition to quesadillas and nachos. You can also serve it alongside grilled chicken, steak, or fish for a fresh, cooling contrast to the main dish.
Storage Instructions
Store: Guacamole is best enjoyed fresh, but you can keep it in the fridge for up to 2 days. Press plastic wrap directly onto the surface of the guacamole to prevent browning, then cover the container with a lid. A little browning on top is normal, just scrape it off before serving.
Prevent Browning: If you want to keep your guacamole looking green, try adding a thin layer of water or lime juice on top before covering it. When you’re ready to eat, just pour it off and give the guac a quick stir. Keeping the avocado pit in the bowl is a popular trick, though it only really prevents browning where it touches.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
| Servings | 3 cups of dip |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1500
- Protein: 10-15 g
- Fat: 110-140 g
- Carbohydrates: 65-85 g
Ingredients
- 4 large Hass avocados
- 1/3 cup red onion, finely diced
- 1/3 cup fresh cilantro, finely chopped
- 3 tbsp fresh lime juice
- 3/4 tsp kosher salt
- 1 small jalapeño, seeded and minced
- 1/8 tsp ground cumin
Step 1: Prepare the Mise en Place
- 1/3 cup red onion, finely diced
- 1 small jalapeño, seeded and minced
- 1/3 cup fresh cilantro, finely chopped
- 3 tbsp fresh lime juice
- 3/4 tsp kosher salt
- 1/8 tsp ground cumin
Finely dice the red onion, mince the jalapeño (removing seeds for less heat), and finely chop the fresh cilantro.
Measure out the lime juice, kosher salt, and ground cumin into small bowls or onto a plate.
Having everything prepped and ready ensures smooth assembly and prevents the avocado from oxidizing while you’re still chopping.
Step 2: Cut and Scoop the Avocados
- 4 large Hass avocados
Cut each avocado in half lengthwise, working around the pit.
Gently twist the halves apart and tap the pit with the flat side of a sharp knife to remove it.
Using a spoon, scoop the creamy flesh directly into a medium bowl, keeping the pieces relatively chunky.
I prefer to work quickly here and add the lime juice immediately to prevent browning—the acid acts as a preservative.
Step 3: Build the Guacamole
- prepared ingredients from Step 1
Pour the fresh lime juice over the scooped avocado immediately and gently fold it in using a fork or spoon, breaking down the avocado just enough to create a chunky texture—don’t overwork it or you’ll end up with guacamole paste.
Add the diced red onion, minced jalapeño, chopped cilantro, kosher salt, and ground cumin from Step 1.
Gently fold everything together until just combined, being careful not to mash the avocado too much.
Step 4: Taste and Season
Taste the guacamole and adjust the seasoning as needed—you may want more lime juice for brightness, additional salt for depth, or extra jalapeño for heat.
I like to taste as I go because lime juice and salt levels can vary by brand and personal preference.
Serve immediately with tortilla chips or your favorite accompaniment.
Tasty Guacamole Without Tomatoes
Ingredients
- 4 large Hass avocados
- 1/3 cup red onion, finely diced
- 1/3 cup fresh cilantro, finely chopped
- 3 tbsp fresh lime juice
- 3/4 tsp kosher salt
- 1 small jalapeño, seeded and minced
- 1/8 tsp ground cumin
Instructions
- Finely dice the red onion, mince the jalapeño (removing seeds for less heat), and finely chop the fresh cilantro. Measure out the lime juice, kosher salt, and ground cumin into small bowls or onto a plate. Having everything prepped and ready ensures smooth assembly and prevents the avocado from oxidizing while you're still chopping.
- Cut each avocado in half lengthwise, working around the pit. Gently twist the halves apart and tap the pit with the flat side of a sharp knife to remove it. Using a spoon, scoop the creamy flesh directly into a medium bowl, keeping the pieces relatively chunky. I prefer to work quickly here and add the lime juice immediately to prevent browning—the acid acts as a preservative.
- Pour the fresh lime juice over the scooped avocado immediately and gently fold it in using a fork or spoon, breaking down the avocado just enough to create a chunky texture—don't overwork it or you'll end up with guacamole paste. Add the diced red onion, minced jalapeño, chopped cilantro, kosher salt, and ground cumin from Step 1. Gently fold everything together until just combined, being careful not to mash the avocado too much.
- Taste the guacamole and adjust the seasoning as needed—you may want more lime juice for brightness, additional salt for depth, or extra jalapeño for heat. I like to taste as I go because lime juice and salt levels can vary by brand and personal preference. Serve immediately with tortilla chips or your favorite accompaniment.
