This homemade guacamole without tomato is our go-to guacamole recipe for perfect guac every time. We love to add it to a variety of meals or just serve it with fresh tortilla chips. It's the perfect way to use up ripe avocados and can easily be customized.

Why You’ll Love This Delicious Guacamole
- This fresh guacamole has simple ingredients and is a crowd favorite every time.
- It makes a great appetizer or addition to a main meal. You can serve it with a variety of meals like chuck roast slow cooker tacos, vegetarian fajita bowls, chicken fajita wraps, egg breakfast burritos, jalapeño pepper turkey burgers or keep it simple with a bag of crunchy tortilla chips.
- We prefer to leave tomatoes out of the guac, but you can always add them in!
Ingredient Notes
- Avocados - make sure you use ripe, but not overripe, avocados. You will know they are ripe when you push on the outside of the avocado, and it has a little give but is still somewhat firm. If the avocados are too firm, it will be difficult to mash them. If they are overripe, they will be mushy avocados with brown spots.
- Lime
- Fresh cilantro
- Red onion - if you aren't a fan, you can always leave this out. You can also swap for white onion.
- Minced jalapeño, seeds removed - feel free to adjust according to your spice preference.
- Kosher salt - add salt to taste!
See the recipe card below for a complete list of ingredients and measurements for homemade guacamole without tomato.
Equipment You’ll Need
- Large bowl
- Masher or fork
- Knife and cutting board
- Measuring spoons
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Cut the avocado in half lengthwise around the pit. Twist the halves apart. To remove the pit, place your index and middle finger on the green flesh to the sides of the pit. Place your thumb on the back of the avocado and put pressure behind the pit until the pit pops out. Using a spoon, gently slide along the edges and scoop the flesh of the avocado out of the skin and place it into a medium-sized bowl. Using a fork or potato masher, mash the avocado until there are small chunks remaining.
Step 2: Dice the red onion, jalapeño, and cilantro. Add the salt and lime juice.
Step 3: Mix well until combined. Serve immediately.
Tips & Variations
- Feel free to adjust this basic guacamole recipe according to your personal preference. You can add diced tomato, tajin seasoning, diced mango on top, etc.
- Mash the avocados to your preference, you can mash them a lot to get a smoother texture or leave the avocados less mashed for a chunky guacamole.
FAQ
When guacamole is stored in the fridge, it is normal for the top layer to become brown. For the first few days, it won't affect the taste, but may not be the most visually appealing. You can reduce the brown by giving the guac a good mix before serving to minimize the color. The best way to store guac is in an airtight container, or by placing a layer of plastic wrap directly on the top of the guacamole. The goal is to prevent the guac from too much contact with air which creates oxidation and results in the brown color. The guac is still best eaten within 1-2 days.
This homemade guacamole without tomato is gluten-free, dairy-free, vegan, and vegetarian.
Check out a few of our recipes that are great served with guac:
- Ground turkey nachos
- Chuck roast tacos
- Baked chicken tacos
- Chicken fajita wraps
- Loaded sweet potato nachos
- Air fryer shrimp tacos
- Crockpot southwest chicken
- Stuffed sweet potatoes
- Breakfast tacos
- Breakfast burritos
- Jalapeño pepper turkey burger
If you make this simple guacamole recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Homemade Guacamole (Without Tomato)
Ingredients
- 2 large ripe avocados
- Juice from ½ a lime
- 2 tablespoons minced cilantro
- 2 tablespoons minced red onion
- 2 tablespoons minced jalapeño, seeds removed
- ½-3/4 teaspoon kosher salt (to preference)
Instructions
- Cut the avocado in half lengthwise around the pit. Twist the halves apart. To remove the avocado pit, place your index and middle finger on the green flesh to the sides of the pit. Place your thumb on the back of the avocado and put pressure behind the pit until the pit pops out. Using a spoon, gently slide along the edges and scoop the flesh of the avocado out of the skin and place it into a medium-sized bowl. Using a fork or potato masher, mash the avocado until there are small chunks remaining.
- Dice the red onion, jalapeño, and cilantro. Add the salt and lime juice. Mix well until combined. For best results, serve immediately.
Notes
- When guacamole is stored in the fridge, it is normal for the top layer to become brown. For the first few days, it won't affect the taste, but may not be the most visually appealing. You can reduce the brown by giving the guac a good mix before serving to minimize the color. The best way to store guac is in an airtight container, or by placing a layer of plastic wrap directly on the top of the guacamole. The goal is to prevent the guac from too much contact with air which creates oxidation and results in the brown color. The guac is still best eaten within 1-2 days.
- This recipe is gluten-free, dairy-free, vegan, and vegetarian.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Easy Guacamole."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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