Guacamole Without Tomatoes
Making guacamole without tomatoes doesn’t remove the authentic flavor from the dish. You will enjoy the creamy and zesty flavors you love. This authentic guac recipe is prepared in 10 minutes with a handful of fresh ingredients. The result is a velvety, rich dip that’s bursting with citrusy lime and the heat of jalapeño, with no tomatoes.
This recipe is perfect for those who prefer guacamole with a smoother texture and those who avoid tomatoes for dietary reasons. This guacamole recipe is versatile enough to be served with tortilla chips, tacos, or even pita bread.
Consider adding this guac to your next batch of quesadillas, wraps, or even deviled eggs! We love this simple recipe—it’s all about mixing fresh ingredients!
Why You’ll Love Mexican Guacamole
Smooth and Creamy Texture: Without tomatoes, the guacamole has a more uniform and velvety consistency, making it a perfect spread for sandwiches and wraps.
Longer Shelf Life: Tomatoes can cause guacamole to become watery and spoil more quickly. Without them, your guacamole stays fresh longer.
Less Acidity: Tomatoes can add a tangy acidity that not everyone enjoys. This recipe provides a mellower flavor.
No Mess: Chopping tomatoes can be messy, but skipping them makes the preparation cleaner and quicker.
🥘 Ingredients
This recipe is quick and easy, and you’ll end up with the most delicious Mexican dip ever! You can scroll down to the recipe card for further details and instructions.
Avocados: You’ll need perfectly ripe avocados for a smooth, creamy consistency.
Salt: Making guacamole without tomatoes needs less salt. It’s best if you go for kosher.
Onion: You’ll also need red onions to add a delicious sharp flavor to your guac.
Lime juice: We’ll add lime juice to our delicious homemade dip for a perfect zesty flavor.
What is guac?
“Guac” is a common shorthand for guacamole, a popular and delicious Mexican dip. Its main ingredient is Avocado, but it also contains lime juice, onions, cilantro, and salt.
There are many versions of Guac. Some have tomatoes and cilantro, and others are spicy. You can serve guacamole with burritos, nachos, and tacos. It has a bright green color and creamy texture.
🔪 How to Make the Best Homemade Guacamole
This guacamole recipe with no tomatoes will give you the classic flavor in just a few simple steps.
Step 1:
Cut the avocado in half and remove the pit. Scoop out the flesh with a spoon and place it in a bowl. Use a fork to mash the avocados.
Step 2:
Now add all the rest of the ingredients and mix it all well. Garnish it with cilantro leaves.
Step 3:
Your delicious guacamole is ready to be served. Serve it immediately with some tortilla chips, inside a wrap or quesadilla, or on the side of your favorite enchiladas.
💭 Expert Tips
- The trick to having the tastiest guacamole is to find perfectly ripe avocados with the right flavor. Go for Hass.
- You can mash your guac till it’s entirely smooth or leave it chunky, as I’ve done here. But it is best to avoid using a food processor.
- Adding lime juice to your guacamole will prevent it from browning too fast. But it can only slow down the process, not stop it altogether, as your green guacamole will turn brown eventually due to oxidation.
- If you are making guacamole the same day you buy it, then go for ripe avocados. However, if you are preparing the dish in a day or two, go under-ripe and place it over the counter. It will be ready to use in two days.
- Serve your guacamole immediately after making it for the best results. You can.
📖 Variations
If you’re looking to experiment a bit with this recipe, here are some options:
Spicier: You can make your guacamole spicier by adding more chopped jalapeño or serrano peppers.
Acidic: Add more lime juice if you want it zestier.
Fruits: A popular Mexican variation of guacamole includes pomegranate seeds and chunks of peaches. Other things you can add to it include pineapples and mangoes.
💬 Frequently Asked Questions
Hass avocados are best for making guacamole. They have more flavor and are rich with less moisture in them. They are smaller compared to other avocados and have pebbled skin.
Guacamole is more than just a dip. It is a topping or side dish for nachos, enchiladas, tacos, grilled salmon, and baked chicken.
The secret to keeping guacamole green is preventing it from coming into contact with air! Transfer the mixture to a container, pour a very thin layer of oil over it, then cover it with plastic wrap and compress the plastic wrap to remove any air bubbles. This will minimize the amount of browning.
The authentic recipe has no garlic, but unless you don’t like garlic, I will encourage you to add it.
🍲 More Mexican Recipes
🌡️ How to Store Guacamole with No Tomatoes
Fridge: Guacamole is best served immediately after making it, but you can store it by covering your guac with plastic wrap and pressing down till the plastic touches the guacamole.
This will prevent it from coming in contact with air and won’t oxidize as fast. This way, you can store leftovers for up to 3 days. You can also add a thin layer of oil over it before covering it with plastic wrap.
Freezer: Freezing your guacamole is not recommended, as the texture will change entirely.
Related Recipes
- Pita Bread Easy Recipe.
- Hummus with Tahini Recipe.
- Silky Tahini Sauce.
- Enchilada Easy Sauce.
- Foul Medammes Yemeni Style.
- Avocado Chicken Salad Recipe.
⭐ Please Rate and Review
If you have tried this guacamole without tomatoes and liked it, please give it a 5-star rating and leave a comment below with your experience!
Guacamole Without Tomatoes
Ingredients
- 1 ripe avocado mashed
- 1 stick celery minced
- 1 jalapeño finely chopped , it's optional.
- 1 clove garlic minced
- Juice of one lime
- ¼ teaspoon black pepper
- Salt to taste
Instructions
- Cut the avocado in half by guiding your knife lengthwise through the center, making a complete circle. Twist the two halves in opposite directions and pull them apart.
- With the avocado half that contains the pit in one hand, gently tap the heel of your knife into the pit, then twist to remove it.
- Using a spoon, scoop the flesh and place it in a mixing bowl. Discard the skin.
- Take a fork and mash the avocados, you can keep them chunky like I did or mash them smooth.
- Add the remaining ingredients to the avocados and mix well. Adjust the seasoning. Add more salt or lime juice if needed.
- Serve immediately with tacos, chips, or pita bread.
Notes
- The trick to having the tastiest guacamole is to find perfectly ripe avocados.
- You can mash your guac till it’s entirely smooth or leave it chunky, as I’ve done here. Avoid using a food processor.
- Adding lime juice to your guacamole will prevent it from browning too fast. But it can only slow down the process, not stop it altogether.
- If you are making guacamole the same day you buy it, then go for ripe avocados. However, if you are preparing the dish in a day or two, go under-ripe and place it over the counter. It will be ready for you in two days.
- Serve your guacamole immediately after making it for the best results.
One of my favourite dips…deliciously creamy and healthy!
Love guacamole and this looks fantastic and yummy. Thanks for the tips for keeping it green! 🙂
Thanks for stopping by Anu 🙂