We know how much everyone loves guacamole’s creamy goodness, but cilantro can be a dealbreaker for many due to its soapy taste. That’s why we’ve crafted a simple guac recipe without it, keeping all the fresh flavors intact while honoring its Mexican roots.
This version lets us skip the controversy and focus on what makes guac great—ripe avocados and zesty lime. Whether you’re hosting a gathering or craving a quick snack, our twist ensures it’s accessible and delicious for all.
Ingredients
In our guacamole recipe without cilantro, we focus on fresh, vibrant flavors using ripe avocados as the star ingredient to ensure a creamy texture and rich taste. This selection keeps the dish universally appealing while highlighting the natural essence of avocados and zesty lime. Below, we list the ingredients in the order they are used, with prep specifics for accuracy and ease.
- Ripe avocados: 3 medium-sized, hass variety preferred for their creamy consistency—mash these first to form the base.
- Fresh lime juice: Juice from 2 limes, freshly squeezed to add bright acidity and prevent browning—incorporate right after mashing avocados.
- Red onion: 1/2 cup, finely diced, for a sharp crunch and flavor boost—add next for even distribution.
- Roma tomatoes: 2 medium, diced into small pieces, to introduce juicy sweetness—mix in after onions.
- Jalapeño pepper: 1, seeded and minced, for a mild heat—include if desired for added spice.
- Garlic: 2 cloves, minced, to enhance the savory notes—stir in for depth.
- Salt: 1 teaspoon, or to taste, for seasoning—adjust at the end to balance flavors.
- Ground cumin: 1/2 teaspoon, for an earthy undertone that complements the mix without overpowering.
Tools and Equipment
Now that we’ve gathered our fresh ingredients for this cilantro-free guacamole, we turn to the essential tools that make preparation straightforward and efficient. These items help us achieve a creamy texture and vibrant flavors without any hassle, ensuring our guacamole turns out perfectly every time.
To keep things organized, we’ll list the key tools below in the order we use them during the recipe. Each one plays a crucial role in handling our ripe avocados, zesty limes, and other components.
- Cutting board: We start with a sturdy wooden or plastic cutting board to provide a stable surface for chopping onions, tomatoes, and jalapeño. This prevents slips and keeps our workspace clean.
- Sharp chef’s knife: Essential for dicing the red onion and tomatoes precisely, this knife allows us to create uniform pieces that add the perfect crunch and sweetness to our guacamole.
- Mashing tool (fork or potato masher): We rely on a fork or dedicated potato masher to gently mash the ripe Hass avocados into a smooth, creamy base. This step is key for that irresistible texture we love in homemade guac.
- Citrus juicer or reamer: For extracting fresh juice from our limes, a simple hand juicer ensures we get every drop of brightness without seeds or pulp interfering.
- Measuring spoons: Accuracy is vital for seasoning, so we use measuring spoons to add just the right amount of salt and ground cumin, enhancing the flavors without overpowering them.
- Mixing bowl (medium-sized): We combine all ingredients in a medium glass or ceramic bowl, which is ideal for easy mixing and allows us to taste and adjust as needed.
- Spatula or spoon: Finally, a silicone spatula or large spoon helps us stir everything together evenly and transfer the finished guacamole to a serving dish.
With these tools on hand, we’re set to move seamlessly into the preparation steps, making our guacamole recipe both simple and enjoyable.
Instructions
Now that we have our fresh ingredients and essential tools lined up, we guide you through creating this vibrant, cilantro-free guacamole with simple, foolproof steps that highlight its creamy texture and zesty flavors.
Prep the Ingredients
First, we start by preparing the key components to ensure everything is fresh and ready for mixing. Begin with three medium ripe Hass avocados—select ones that yield slightly to gentle pressure for the creamiest results. Halve each avocado lengthwise, remove the pit, and scoop the flesh into a clean mixing bowl.
Next, we handle the acidic element by rolling two limes on the counter to loosen the juices, then cutting them in half and squeezing out about 2 tablespoons of fresh juice using a citrus juicer. This step adds brightness and prevents browning, preserving that vivid green color.
We move to the vegetables: Finely dice one small red onion for a crisp, pungent crunch, yielding about 1/2 cup. Dice two Roma tomatoes, removing the seeds for a sweeter, less watery addition, resulting in roughly 1 cup. If desired, mince one jalapeño (seeds removed for milder heat) to get about 1 tablespoon, and crush or mince one garlic clove for savory depth.
Finally, measure out 1 teaspoon of salt and 1/2 teaspoon of ground cumin to enhance the earthy undertones. With these prepped ingredients, we’re set to build layers of flavor in our guacamole.
Mash and Mix
We begin mashing by taking the scooped avocado flesh in the mixing bowl and using a mashing tool to gently crush it into a chunky or smooth consistency, depending on your preference—aim for a texture that’s velvety yet slightly textured for the best mouthfeel.
Once mashed, we incorporate the flavors: Pour in the freshly squeezed lime juice and stir thoroughly to coat the avocados, locking in that fresh, tangy zest. Add the diced red onion, Roma tomatoes, minced jalapeño (if using), and minced garlic, then sprinkle in the salt and ground cumin. Using a spatula, we fold everything together with even strokes until well combined, creating a harmonious blend where the creamy avocados balance the crisp vegetables and subtle spice.
To elevate the senses, notice how the earthy cumin ties the ingredients together, resulting in a guacamole that’s bursting with bright, refreshing notes without any soapy undertones from cilantro.
Serve
We finish by transferring the freshly mixed guacamole into a serving bowl, garnishing with a few extra diced tomatoes or a sprinkle of ground cumin for visual appeal. Serve immediately with tortilla chips, fresh veggies, or as a topping for tacos to enjoy its cool, creamy texture at peak freshness—refrigerate any leftovers in an airtight container for up to 2 days, though it’s best savored right away for maximum flavor.
Make-Ahead Tips
While we love serving our fresh guacamole without cilantro right away for the best texture and flavor, making it ahead can save time for parties or meal prep. Here are our top tips to keep it vibrant and prevent browning:
- Prep Ingredients in Advance: We recommend preparing the vegetables a day ahead. Dice the red onion, Roma tomatoes, jalapeño, and garlic, then store them in an airtight container in the refrigerator. This keeps their crunch and freshness intact without mixing them with the avocados, which could lead to sogginess.
- Handle Avocados and Acid Carefully: To avoid oxidation, mash the ripe Hass avocados only when you’re ready to assemble. If you must prep everything at once, toss the scooped avocado with freshly squeezed lime juice immediately. This acidic barrier is key to maintaining that creamy green color for up to 24 hours.
- Storage Best Practices: After mixing all ingredients, transfer the guacamole to an airtight container. Press plastic wrap directly onto the surface to minimize air exposure, then seal the container and refrigerate. For optimal results, consume within 1-2 days to preserve flavor and texture.
| Storage Duration | Condition | Expected Quality |
|---|---|---|
| Up to 6 hours | Refrigerated, covered | Minimal browning; fresh taste |
| 6-24 hours | Refrigerated, with lime | Slight browning; still creamy |
| 24-48 hours | Refrigerated, well-sealed | Noticeable browning; best refreshed with extra lime |
By following these steps, we ensure your guacamole stays deliciously appealing even when made ahead, allowing you to focus on enjoying your gathering without last-minute prep.
Conclusion
We’ve crafted a guacamole recipe that’s fresh and inclusive without cilantro’s potential drawbacks
It brings out the best in ripe avocados and zesty lime for a crowd-pleasing treat
We’re confident this version will become a staple in your kitchen repertoire
Frequently Asked Questions
Why doesn’t this guacamole recipe include cilantro?
Cilantro is omitted because some people find its taste soapy or unpalatable. This version focuses on fresh, universally appealing flavors using ripe avocados, lime, and other ingredients to keep the guacamole delicious for everyone.
What are the main ingredients in this guacamole recipe?
The key ingredients include three ripe Hass avocados for creaminess, juice from two limes for brightness, diced red onion for crunch, Roma tomatoes for sweetness, optional minced jalapeño for heat, garlic for depth, salt for seasoning, and ground cumin for an earthy flavor. This combination ensures a simple, tasty result.
How do I know if avocados are ripe for guacamole?
Ripe avocados should feel slightly soft when gently squeezed and have dark green, bumpy skin. Avoid overly hard or mushy ones. For the best texture, let under-ripe avocados sit at room temperature for a few days before using.
What tools do I need to prepare this guacamole?
You’ll need a cutting board and sharp knife for chopping, a mashing tool like a fork or potato masher for creamy texture, a citrus juicer for lime, measuring spoons for accuracy, a mixing bowl, and a spatula. These basics make preparation quick and efficient.
How do I make this guacamole step by step?
Start by halving and scooping avocados into a bowl. Add lime juice to prevent browning, then mash to your desired consistency. Mix in diced onion, tomatoes, jalapeño, garlic, salt, and cumin. Stir well and serve immediately for the freshest taste.
Can I make this guacamole ahead of time?
Yes, prep vegetables a day in advance and store them separately. Mash avocados just before serving or toss them with lime juice to slow browning. For parties, assemble fully but cover tightly and refrigerate for up to two days to maintain flavor.
How should I store leftover guacamole?
Transfer guacamole to an airtight container, press plastic wrap directly on the surface to minimize air exposure, and refrigerate. It stays fresh for up to two days; add a squeeze of lime if needed to preserve color and taste.
What are some serving suggestions for this guacamole?
Enjoy it fresh with tortilla chips as a dip, or use as a topping for tacos, burritos, or grilled meats. It’s also great on sandwiches, eggs, or as a side for Mexican dishes, making it versatile for snacks or meals.