Tomatoes in guacamole? A hard pass for me. This simple guacamole recipe with no tomatoes lets the buttery richness of perfectly ripe Hass avocados shine without any competing flavors. Just clean, fresh, obsession-worthy chunky guac. Ready in 30 minutes and inspired by the minimalist approach of Chipotle's legendary guacamole.
Ripe avocados, fresh cilantro, pickled jalapeños, lime, salt, and onion. A short ingredient list makes me happy and is the secret to great guacamole. My partner called it "the best guacamole I've ever had," and I just might have to agree.
The best recipes don't need much, and guacamole has proven that for centuries. A little history here if you're curious.
Why this guacamole skips the tomatoes
Tomatoes add moisture to guacamole, which results in a thinner, waterier consistency. They also compete with the buttery richness of the avocado rather than complementing it. Skipping them keeps the guacamole thick, chunky, and intensely flavorful.
Jump to:
Homemade guacamole ingredients (no tomato)
Six ingredients are all we need. Here's why each one matters.
- Ripe Hass avocados: Look for medium-large avocados that are slightly soft to the touch but not mushy. After cutting open, discard any brown spots. Hass organic avocados specifically have the richest, butteriest flavor, but other varieties will work in a pinch.
- Red onion: milder, sweeter, and drier than white onion, which makes it perfect for raw dips. White onion is too pungent and will overpower the avocado; skip it in this recipe.
- Fresh cilantro: adds a bright and citrusy freshness that ties everything together. If cilantro tastes like soap to you, feel free to leave it out for a slightly less flavorful guacamole.
- Pickled jalapenos: my "secret" ingredient to great (and easy) guacamole. They are milder than fresh jalapeños but have more depth of flavor (great option for anyone who is a bit sensitive to spice). I don't recommend omitting them as they add a subtle heat and tang that takes the guacamole from good to great.
- Fresh lime juice: adds acidity, brightness, and helps slow down browning. If you don't have fresh lime on hand, a splash of the pickled jalapeno juice will also work.
- Salt: just enough to enhance the flavors. Add, taste, and adjust as needed.
How to make homemade guacamole without tomatoes
1. Prep and mash the avocados
Cut the ripe avocados in half lengthwise and twist to separate. Remove the pit and scoop the green avocado flesh into a medium-sized bowl. Discard any big brown spots before using. Using a fork, mash the avocados until chunky. Leave some texture; we don't want it to be smooth. A few small bits of avocado in every bite is the goal.
2. Add the remaining ingredients
Finely mince the red onion and roughly chop the cilantro leaves (a few bits of stems is OK, but make sure it's mostly leaves). Add to the bowl along with chopped pickled jalapeños, fresh lime juice, and salt. Stir to combine. Taste and adjust as needed, adding more salt for a deeper flavor or lime for more acid.
3. Chill and serve
Cover the bowl and refrigerate for at least 20 minutes. Chilling helps the flavors meld together beautifully. Remove from the fridge, stir, and serve with tortilla chips, warm pita, crackers, and/or fresh veggies. For a time-saving hack, store ripe avocados in the fridge until ready to use and skip the chill time.
Tips for making the best guacamole without tomato
- Use perfectly ripe avocados: Slightly soft to the touch but not mushy.
- Customize the heat level: start with 2 tablespoons of pickled jalapeños and add more to taste. Even if you're sensitive to spice, they're worth keeping in the recipe.
- Never use a food processor: guacamole is all about texture. A food processor over-blends everything into a paste and destroys the flavor. Always mash by hand with a fork, leaving some chunks intact.
- Chill the avocados ahead of time: once your avocados are ripe, pop them in the fridge. Cold avocados chill the whole bowl faster, making this a quick and easy 10-minute recipe.
FAQ
Avocados naturally turn brown when exposed to air for extended periods #science. While it's difficult to prevent entirely, the acidity from lime juice can help slow down browning. Additionally, storing your guacamole in an airtight container will help.
Guacamole is best enjoyed fresh or after a short chill in the fridge. Leftovers keep well for 1-2 days in an airtight container. I do not recommend freezing it as the texture will be less than ideal after thawing.
Tortilla chips are the obvious answer, but really, your options are endless. Tacos, burritos, salads, burgers, enchiladas, chickpea omelettes, sheet pan dinners, charcuterie boards, etc.
Perfectly ripe Hass avocados, and having full control over their texture in the dip. Mash them just until smooth, leaving a few chunks for texture. Over-mashing will result in guacamole that's more of a paste than a chunky, good dip.
Honestly, I'd try it as written first before adding anything extra. The simplicity is what makes it so good. That said, garlic, cumin, cayenne, red pepper flakes, and black pepper all can be fun additions for a little extra depth.
📋 Recipe
Simple Homemade Guacamole Recipe (No Tomato)
Equipment
- medium sized bowl with cover
- Fork
- Cutting board and knife
- measuring cups and spoons
Ingredients
- 2 large ripe Hass avocados
- ⅓ cup red onion, finely minced
- ¼ cup cilantro stems removed, add leaves to measuring cup, then finely chop
- 2-3 tablespoons pickled jalapeños, minced
- 1 small lime, juiced
- ½ teaspoon salt
Instructions
- Cut each avocado in half lengthwise and twist to sepereate. Remove the pit and scoop the green flesh into a medium bowl. Discard any brown spots. Using a fork, mash until chunky leaving some bits of texture - we don't want it smooth.
- Finely mince the red onion and chop the cilantro leaves. Add to the bowl along with chopped pickled jalapeños, fresh lime juice (start with half the lime, about 1 tablespoon), and salt. Stir to combine. Taste and adjust — more salt for deeper flavor, more lime for extra brightness, more pickled jalapeños for heat, or more cilantro for additional bright, complex flavor.
- Cover and refrigerate for at least 20 minutes. Remove, give it a quick stir, and serve with tortilla chips, warm pita, crackers, or fresh veggies.
Notes
- Avocados: store ripe avocados in the fridge until ready to use. This is the best time-saving hack for great guacamole and keeps them from getting mushy.
- Pickled jalapeños: found in a jar with other canned goods and hot sauces. Start with 2 tablespoons and add more to taste.
- Organic ingredients: highly recommended if possible. The fresh flavors are truly something special with quality ingredients.
If you made this simple guacamole recipe without tomatoes, leave a star rating below and let me know your thoughts. I hope you love it as much as we do.
xo, Morgan
Comments
No Comments