This guacamole recipe uses just 4 key ingredients and tomato isn't one of them. Whether you're a tomato hater, catering for one, or simply don't think tomatoes belong in guacamole you have landed in the right place.
This recipe is the ultimate guide telling you everything you need to know so you can whip up creamy no-tomato guacamole with just the right balance of flavours every time. We've got you covered from how to select perfectly ripe avocados, and get your desired consistency (whether that's chunky or smooth), to serving suggestions, storage tips and more.
Guacamole is practically a permanent resident on my table. Not only does it taste great served alone with tortilla chips, but also is a great addition to so many of my favourite Mexican Recipes like Mexican Chill Bean Soup, Grilled Cheese Quesadillas and Pan Fried Tacos.
I've been on a bit of a guacamole journey over the years, tinkering with the ingredients to find the perfect balance of flavours. Now, a fantastic vacation in Mexico had me falling in love with guacamole all over again and has inspired me to give the recipe another twist.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
- 5 reasons why you'll love this recipe:
- Guacamole without tomatoes
- 🛒 Ingredients:
- The best avocado for guacamole
- How to choose perfectly ripe avocados
- Preparing avocados
- Which type of onions to use
- Do I need to add red chilli?
- Smooth of chunky
- 🧑🍳 Recipe Steps
- 🥑 Serving suggestions
- Expert Tips
- 📦 How to store guacamole and prevent it from going brown
- 🙋 FAQs
- 😋 Check out my other Mexican-inspired recipes
- Guacamole Without Tomatoes
5 reasons why you'll love this recipe:
- Irresistibly yummy - a delicious blend of buttery avocados, crunchy red onions, tangy limes, and coriander that is bound to have you coming back for more.
- Super quick and easy to prepare - with 4 key ingredients and a few simple steps you can make this yummy avocado dip in less than 10 minutes.
- Made without tomatoes - the perfect guacamole recipe for tomato-haters and those who live with them.
- Versatile - serve alone with tortilla chips, or as a side for my chilli, jackfruit tacos and cheese quesadillas or a simple tasty snack served with a bowl of tortilla chips.
- Crowd pleaser - it's vegetarian, vegan, dairy and gluten-free.
Guacamole without tomatoes
While this is a matter of personal preference, you won't find tomatoes in traditional Mexican guacamole. We ate guacamole pretty much every day on vacation in Mexico and while the guacamole varied a little from place to place, tomatoes were never included.
Some people like to incorporate tomatoes into guacamole because they bring a slightly tangy element and chunky texture.
I personally find that they turn attention away from the creamy texture and delicious yet subtle flavours ripe avocados have to offer.
This guacamole is a simple blend of 4 key ingredients:
- Ripe avocado: Widely available Hass avocados offer the best flavour and creamy texture.
- Lime: I like to use the zest and juice to maximise the citrusy freshness.
- Red onion
- Cilantro/coriander: Should always be fresh. Never use dry and be sure to chop it finely.
Optional red chilli: The guacamole will be delicious without it, but feel free to add it if you like a spicy kick and make sure you chop it finely.
Salt, pepper and sugar: I've suggested you add to taste. The amount required will vary depending on the size and ripeness of the avocado used. Sugar is optional, you might not need it but it can be good for balancing the flavour if the guacamole is too acidic.
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Lime: You can use lemon if you must, but it will give the guacamole quite a different flavour.
- Red onion: Switch for white or spring onions if you need to.
- Fresh chilli: Substitute with chilli flakes to taste.
I'm a bit of a purist when it comes to guacamole, but there are lots of ways to jazz it up if you want to get creative.
- Corn: Add grilled or roasted kernels for smoky sweetness and a chunky texture.
- Crispy bacon pieces: Add crunchy savoury saltiness.
- Sour cream: For extra creamy guacamole:
- Mix with salsa: To add a spicy kick.
- Jalapeños: For a hotter option, finely chop fresh jalapeño peppers or pickled jalapeños.
- Smoky: Incorporate a touch of smoked paprika or chipotle pepper.
The best avocado for guacamole
Hass avocados are where it's at. Their buttery texture and rich, nutty flavour makes them ideal for creating tasty and creamy guacamole. Not only are they the most commonly used avocado for guacamole in Mexico, but they're also the most readily available in the US and Europe.
Fuerte avocados are a good choice if you're after really creamy guacamole. They have smooth, velvety texture and a slightly milder flavour compared to Hass avocados.
How to choose perfectly ripe avocados
The ripeness of your avocados can make or break your guacamole. Overripe avocados can be bland, stringy and watery, and you won't get a creamy texture from underripe avocados, and they can also have a bitter flavour.
For really delicious guacamole, you need perfectly ripe avocados. The best way to tell if an avocado is up to the job is to give it a gentle squeeze. It should give a little under pressure without feeling overly soft or mushy. Ripe avocados will also have a darker skin and bumpier texture.
Slice in half lengthways around the pit and gently twist to separate the two halves. Then take the half with the pit and use a knife or spoon to remove it. Then remove the flesh using a regular dessert spoon and place it into a bowl.
Which type of onions to use
Red onions are the top choice for me. They're a little milder and sweeter than other onion varieties, so they don't overpower the flavour of the other ingredients.
That said there are other types of onions you can try depending on your preferences. White onions will also work, but they have a sharper and more distinct flavour than red onions. Scallions are also a good option if you prefer a mild onion flavour.
Whichever type you choose, be sure to cut them finely so they don't interfere with the creamy texture of the guacamole.
Do I need to add red chilli?
Adding red chilli into my guacamole used to be a regular practice. However, after enjoying lots of milder guacamole during a trip to Mexico, I've come to realise that chilli can overshadow the delicious yet delicate flavours of perfectly ripe avocados.
I've now listed it as an optional ingredient. Feel free to add it if you like a spicy kick and make sure you chop it up finely, so it blends with the other ingredients.
Smooth of chunky
This also comes down to personal preference and the tools you use to mash or blend the avocado. I like it somewhere inbetween, so it's creamy but with some diserbable finely chopped ingredients for additional texture.
For a happy medium, a fork will do the job and a potato masher is also a good tool if you are making a large amount. If you prefer a smoother texture, you can blitz the guacmole in a food processor or blender.
🧑🍳 Recipe Steps
Step 1: Add all ingredients to a bowl and mix.
Step 2: Mash ingredients with a potato masher or fork until they are fully incorporated into a slightly chunky dip.
🥑 Serving suggestions
- A dip with crunchy tortilla chips.
- For breakfast on toast or a bagel. Make it heartier and yummier with a poached or fried egg.
- A must-have with nachos, burritos, quesadillas and BBQ Pulled Jackfruit Tacos, Fried Tacos, Sweet Potato Chilli, and this Vegetarian Burrito Bowl.
- Scoop onto baked sweet potato for a quick and nutritious lunch/brunch
- Choose ripe avocados - these are firm but give a little when you press the skin. Avoid squishy avocados - it's a sign they are starting to go bad. Hass avocados are a good choice, they are deliciously creamy and easy to find in most stores.
- Chop the ingredients finely - so they blend well with the creamy avocado.
- Taste and adjust - avocados can vary in size, so you might need to tweak the amount of lime juice, salt and pepper. Always add a little at a time. Remember, you can't remove anything, but you can always add more.
📦 How to store guacamole and prevent it from going brown
Guacamole will keep for 2 to 3 days in the fridge. It's very important to cover it so it's completely airtight, otherwise it will oxcidsise and go brown.
If you are planning to eat the guacamole over a few days I recommend dividing the guacamole into portions and placing them in separate airtight containers. This maximises freshness as it reduces the oxidation that happens each time a container is opened and exposed to the air.
It's safe to freeze guacamole for up to 3 months, but I have tried but I don’t recommend it. I found it altered the texture and didn’t taste good.
Brown guacamole looks very unappetising. However, it is perfectly safe to eat if it has been properly stored in the fridge for less than 3 days. The browning is caused by oxidation when the guacamole is exposed to the air. If your guacamole turns brown, simply scrape off the brown part and continue to enjoy the yummy green dip underneath it.
Cover the guacamole to minimise its exposure to the air. A bowl covered with cling film works fine, but an airtight plastic container is even better.
A bitter/fizzy taste, visible mould or bad smell are all signs that your guacamole has gone off. If in doubt chuck it!
I have tried but I don’t recommend it. You can freeze guacamole for up to three months but I found it altered the texture and didn’t taste good. Guacamole is so quick and easy to make, so why not eat it fresh each time?
It’s a matter of personal preference. The guacamole in this recipe is slightly chunky because this is how I like it best. Mash less if you prefer chunkier guacamole or blend in a food processor if you like it smooth.
Garlic is not a typical ingredient in traditional guacamole recipes. After trying it myself, I don't rate it either and find it overpowers the delicate flavours of the avocado. It comes down to personal taste though and some people like the depth of flavour it adds. The best thing is to try it and see for yourself.
😋 Check out my other Mexican-inspired recipes
If this guacamole floats your boat, you are sure to enjoy these other Mexican-inspired recipes. They are quick and easy and taste even better with some guacamole on the side.
Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!
Guacamole Without Tomatoes
- 1 medium ripe avocado (Note 1)
- 2 tbsp red onion finely chopped (Note 2)
- 3 tbsp cilantro (coriander) finely chopped (Note 3)
- 1.5 limes (juice and zest) juice + zest from half a lime
- 1 red chilli (optional) de-seeded and finely chopped (Note 4)
- salt (to taste)
- ground black pepper (to taste)
- sugar (optional) (to taste)
- Cut the avocado in half vertically, remove the stone, scoop out the flesh and remove any brown parts with a knife before placing in a bowl.
- Add the red onion, cilantro (coriander), lime juice and zest, and red chilli if using.
- Mix and mash the ingredients together using a potato masher or fork.
- Season with salt, ground black pepper and sugar to taste.
- Mix, taste, adjust seasoning (if desired) and serve.
- Avocado: Widely available, Hass avocados offer the best flavour and creamy texture. See the above blog post for other options and selection tips.
- Red onion: Switch for white or spring onions if you need to.
- Cilantro (coriander): Has to be fresh. Please don't use dried.
- Fresh red chilli: You can also use chilli flakes.