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Guacamole Without Tomato

Our fresh, simple guacamole without tomato recipe takes 10 minutes to make- no fancy ingredients required! All you need is a handful of ripe avocados, half an onion, a juicy lime, fresh cilantro, and a pinch of salt. That’s it! Serve this fail-proof and easy recipe as an appetizer with corn tortilla chips, or spoon it onto tacos, tostadas, nachos, or your morning eggs.

This is our simple guacamole recipe served with pretzel chips.

What is Guacamole?

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

What You Need to Make this Recipe

All you need to make quick and easy guacamole without tomato is fresh avocados, lime juice, and salt- everything else is a bonus. Here’s what we used to make our recipe:

  • 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.

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.

Slice the avocados in half and remove the pit.

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

Mash the avocados with a fork.

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.

Add the onion, cilantro, garlic, lime juice, and spices to the avocado.

Expert Tips

  • Great guacamole is built, and for that reason I highly recommend tasting and making adjustments after each step. 
  • Be wary of chili fingers; don’t forget to wash your hands after handling jalapeños. 
  • Allow guacamole without tomato to chill in the refrigerator for at least 30 minutes before serving. This will help the flavors meld together and enhance the overall taste.

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This is our simple guacamole recipe served with pretzel chips.

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; this 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.

Is guacamole healthy?

Guacamole is a perfect addition to a balanced diet! The zesty dip contains essential nutrients like potassium, vitamins K, E, C, and B. Plus, it’s a fantastic source of healthy fat, specifically heart-friendly monounsaturated fats.

The fiber in avocados, a main ingredient, helps regulate digestion, balance blood sugar, and keep you fuller for longer. Not only that, avocados are packed with antioxidants.

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.

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Guacamole Without Tomato served with pretzel chips.

Guacamole Without Tomato

Tressa Jamil
Guacamole Without Tomato is ready in 10 minutes, and all you need is a few ingredients! Serve it as a tasty dip or top your favorite entree.
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
Equipment
Ingredients
  
  • 3 large avocados, ripe
  • ½ small red onion, finely diced
  • 3-4 tablespoons fresh cilantro, finely chopped
  • ½ jalapeño, seeds and stems removed, finely diced
  • 2 cloves garlic, minced
  • ½ lime, juice
  • 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:
  • Great Guacamole is built, and for that reason I highly recommend tasting and making adjustments after each step.
  • Be wary of chili fingers; don’t forget to wash your hands after handling jalapeños.
  • Allow Guacamole to chill in the refrigerator for at least 30 minutes before serving. This will help the flavors meld together and enhance the overall taste.
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!
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