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Guacamole Without Tomato

Fresh, easy guacamole without tomato is ready in 10 minutes! All you need is a handful of ripe avocados and a few simple ingredients. That’s it! Serve the fail-proof recipe as an appetizer with corn tortilla chips, or spoon it onto tacos, tostadas, or nachos.

Guacamole without tomato in a bowl.

What is Guacamole?

The term ‘guacamole’ originates from the Nahuatl word ‘ahuacamulli,’ which beautifully combines two words: ‘ahuacatl,’ for avocado, and ‘mulli,’ meaning sauce.

Ingredients You’ll Need

All you need to make quick and easy guacamole without tomato is fresh avocados, lime juice, and salt- everything else is a bonus.

  • Avocado: Use large, ripe avocados – the more ripe, the better! If you can’t find large avocados, use 4-5 smaller ones.
  • Onion: I prefer the strong flavor of red onions. However, if you find them too concentrated, rinse the onions under water and pat them dry before adding them to the dip.
  • Cilantro: This highly debated herb flavors the side, but leave it out if it’s not your thing.
  • Jalapeños: Finely diced jalapeños bring the right amount of heat for most. If you crave something spicier, use serrano chilies instead.
  • Garlic: I suggest using two garlic cloves, but measure with your heart.
  • Lime: Lime juice enhances the flavor and helps prevent the Guacamole from turning brown. However, we only use a small amount. In his book, Street Foods Of Mexico, Ortega writes, “the secret to a good guacamole is to respect the avocado flavor and not drown it in lime juice.”
  • Tomatoes: Tomatoes often used in the tasty dip. However, my husband hates the taste of raw tomatoes, so we skip them. If you enjoy tomatoes, I suggest finely dicing one Roma tomato and folding them in at the end.
  • Spices: Enhance the flavor with kosher salt and cumin.
A cut avocado on a cutting board.

How to Choose a Ripe Avocado

Since guacamole is only as good as the avocados you use, select ones with darker green skin. Gently press the outside of the avocado; if there is no give, the avocado is not ripe. If there is just a little give, the avocado is ripe. If there is too much give, the avocado may be past ripe.

How to Make Guacamole Without Tomato

The full recipe with measurements is in the recipe card below.

Step 1: Slice the avocados in half, remove the pit, and scoop the insides into a small bowl.

Several avocados cut in half.

Step 2: Mash the avocado with a mortar and pestle, fork, or food processor, depending on the consistency you prefer.

Guacamole combined in a bowl.

Step 3: Add the remaining ingredients to the bowl and mix well by hand for chunky Guacamole or use the food processor to whip it smooth.

Ingredients for guacamole in a bowl.
Guacamole without tomato in a bowl.

Expert Tips

  • The best guacamole is made by tasting and seasoning as you go.
  • Be wary of chili fingers, and don’t forget to wash your hands after handling jalapeño peppers. 
  • Let the guacamole without tomato chill in the refrigerator for at least 30 minutes before serving for the best results.
  • You can place the avocados in a paper bag for a few days to ripen them. Once they ripen, you can move them to the fridge or use them to make this simple guacamole recipe.

If you enjoy this dip, try one of these salsa recipes!  

Guacamole without tomato in a bowl.

Serving Suggestions

Pair guacamole without tomato with crispy tortilla chips or fresh veggies for a light snack or use it to top grilled meat or mouthwatering nachos. Good guac goes with everything, including all the recipes in our collection of Cinco De Mayo recipes!

What to do with the Leftovers

  • Refrigerate: Guacamole is best eaten right after it’s made. However, you can leave the leftovers in the fridge for 3-5 days if stored properly. Transfer the leftovers to an airtight container. Add the pit and place plastic wrap over the surface of the guacamole; this keeps the dip from turning brown. Then, secure the dish with the lid.
  • Freeze: Store leftovers in a freezer-safe bag, be careful to squeeze out all the air before sealing the bag. Guacamole without tomato will keep in the freezer for three months.
  • Thaw: When you’re ready to use the dip, let it defrost in the fridge overnight. It’s worth noting that the onions and jalapeños may lose their texture during the freezing process.

Frequently Asked Questions

How to keep guacamole from browning?

Keeping guacamole from browning can be more challenging since it is already exposed to air and has multiple ingredients mixed together. However, there are a few ways to keep the dip looking fresh.

The citric acid from the lime juice flavors the condiment and slows down the process of oxidation (which is what causes it to turn brown). And if you take careful measures to store the the dip, it will stay bright green for 1-2 days.

Can guacamole be made ahead of time?

Technically you can prepare the dip in advance, but it’s best served fresh. When making guacamole, try to minimize the avocados’ contact with air, as exposure to oxygen causes them to turn brown.

Here are a few things you can do to avoid or reduce the reaction: choose ripe avocados, add lime juice, cover tightly, and refrigerate.

What if you can’t find a ripe avocado?

If you can’t find a ripe avocado, purchase slightly underripe avocados and let them ripen at room temperature for a few days. Alternatively, speed up the ripening process by placing them in a paper bag with a banana or apple, as these fruits release gas, which promotes ripening.

More Mexican Recipes:

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Guacamole without tomato in a bowl.

Guacamole Without Tomato

Tressa Jamil
This simple guacamole without tomato is ready in 10 minutes with just a few ingredients! Serve it as a tasty dip or topping for your favorite meals.
5 from 2 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Dip, Side Dish
Cuisine Mexican
Servings 6 Servings
Calories 115 kcal
Ingredients
  
  • 3 large avocados
  • ½ small red onion, finely diced
  • 3-4 tablespoons fresh cilantro, finely chopped
  • ½ jalapeño pepper, seeds and stems removed, finely diced
  • 2 garlic cloves, minced
  • lime juice, 1 lime
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cumin
Instructions
 
  • Slice the avocados in half, remove the pit, and scoop the insides into a small bowl.
  • Mash the avocado with a mortar and pestle, fork, or food processor, depending on the consistency you prefer.
  • Add the remaining ingredients and mix well by hand for chunky guacamole or use a food processor to whip it smooth.
Notes
Expert Tips:
  • The best guacamole is made by tasting and seasoning as you go.
  • Be wary of chili fingers, and don’t forget to wash your hands after handling jalapeño peppers. 
  • Let the guacamole without tomato chill in the refrigerator for at least 30 minutes before serving for the best results.
  • You can place the avocados in a paper bag for a few days to ripen them. Once they ripen, you can move them to the fridge or use them to make this simple guacamole recipe.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 3 Tablespoons | Calories: 115 kcal | Carbohydrates: 8 g | Protein: 2 g | Fat: 9 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Sodium: 163 mg | Potassium: 240 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 17 IU | Vitamin C: 27 mg | Calcium: 3 mg | Iron: 4 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 2 votes (2 ratings without comment)
Recipe Rating