You’ve got to try this guacamole recipe without tomatoes. No matter what your reason for needing a tomato-free guac recipe is, this is the one you want! Classic flavor, lots of room to personalize, and always a crowd-pleaser!
For all the recipe experimentation I do, there are a few foods where I am a bit of a purist, and guacamole is one of them. It’s not that I don’t love to try different variations, but I always come back to my tried and true, my basic guacamole recipe without tomatoes (trust me, you don’t need the extras).
There’s no bacon, grilled anything, no extra steps. It would seem like a boring guacamole recipe to any “foodie” magazine, but this is my favorite way to enjoy guacamole! I’m not saying those things are bad, they’re all pretty great and you can add them if you want. I just don’t most of the time.
Given the number of times my sister has called me asking what I put in my guacamole, I think there might be more of us out there, just looking for a good, basic guacamole recipe.
The kind that sits, all happy and green with the good fats, next to the salsa waiting for chips, veggies, or just a spoon to put some on a plate.
What will you dip in this guacamole recipe without tomatoes?
Speaking of ways to use guacamole, now seems like a good time. If your answer is “with a spoon, duh”… me too, me too. But sometimes, it’s good to change things up, you know?
When I have guacamole made up, I like to enjoy some with my eggs, or on salads or sandwiches as well as all the “traditional” ways. There are so many ways to enjoy guacamole that really it just comes down to personal preference.
Recently I decided to switch my usual tortilla chips with plantain chips (as pictured), and it was a lovely variation!
The salty, crunchy contrast has always been a winner when it comes to guacamole, but add that little twist of plantain flavor… amazing!
Never had plantain chips? They aren’t sweet. Plantains are very common in Caribbean cuisine, and can go either sweet or savory depending on the method of preparation and the ripeness level of the fruit at the time of cooking.
How to Keep Guacamole From Turning Brown
Last thing before we get to the recipe. I’m going to share my secret for keeping your guacamole nice and green and preventing oxidization…
Leave 1-2 avocado pits in the bowl! They’re easy to avoid, and they keep your guacamole bowl from turning brown.
If that’s not quite your thing for looks, remove them right before the party. Keep them in a plastic bag and pop them back in if you anticipate leftovers. There probably won’t be.
Another top tip is to press a piece of plastic wrap (or any food-safe wrap) over the top of the guacamole to keep the air from circulating around the surface. I use a piece of plastic wrap and an airtight container to keep my guac looking fresh for days!
Oxidation is a chemical process where some foods turn brown as they are exposed to – you guessed it – oxygen! Using physical barriers, like the plastic wrap trick, and chemical barriers like avocado pits in the dip, both help.
I’ve had a batch stay green 3 days this way… we’ve never had a batch last any longer. In fact, the Godfather and I basically split the bowl you see in the pictures for lunch.
It may be considered ‘boring’ to the foodies out there, but this guacamole recipe without tomatoes is a keeper in our house. We hope you enjoy it as much as we do!
- 3 Hass avocados
- 3 tablespoons lime juice (see notes)
- 1/3 cup diced onion
- 1/2 small jalapeno, seeded and finely diced (see notes)
- 1/3 cup chopped fresh cilantro
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/4 teaspoon ground pepper (see notes)
- Cut the avocados in half, remove the pit (save 1-2), and scoop the flesh into a bowl. Add the lime juice, and salt, and mash until you've reached your desired consistency.
- Stir in the rest of the ingredients. If you have the time, cover the guacamole with plastic wrap (press against the top) and refrigerate for at least 15 minutes, an hour is better. Add the reserved pits to prevent browning.
- Adjust seasonings to taste.
- Enjoy! Serve with chips or fresh vegetables for dipping, use as a sandwich spread, dollop on tacos, or just eat with a spoon.
- Store leftover guacamole in an airtight container with your reserved pits and a piece of food-safe wrap pressed across the top of the guacamole.
- Start with 3 tablespoons of lime juice and adjust as needed.
- Sweet onions and red onions work best because of their mild flavor.
- The exact heat level of each jalapeno varies, as can size. For a mild flavor, remove the seeds, and use just half of the pepper. Feel free to use up to 1 whole pepper or leave the seeds for extra heat.
- I prefer white pepper for the recipe, but when I don't have it on hand, use black pepper. If you have white ground pepper though, use it.
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