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Making guacamole without cilantro only requires 4 simple ingredients and 5 minutes in the kitchen. Plus, learn the absolute best quick and easy way to turn avocados into creamy guacamole. Get ready to dive into this easy appetizer with your favorite tortilla chips, veggies, or crackers.
Why You’ll Love This Recipe
- Teaches you the BEST way to mash avocados! I learned this handy trick from reading about how Chipotle Mexican Grill makes their restaurant guacamole and never make guacamole any other way now. If you love Chipotle, you’ll love my Roasted Chili Corn Salsa and Copycat Medium Salsa.
- Ready in 5 minutes. Ideal for impromptu hosting, quick dinner appetizers, and healthy snacking. Once you’re comfortable making guacamole at home, you won’t even feel the need to measure.
- Significantly cheaper than store-bought. Fresh avocados are expensive – it’s true. But pre-made guacamole is even more expensive. Plus, when you make guacamole yourself you can use significantly less sodium and add or subtract any ingredients (like cilantro!). It’s overall the best way to go if time permits.
- No cilantro! If you are one of those people that think cilantro tastes like soap, this is the recipe for you. Making delicious guacamole without cilantro is not only easy, but my preferred method.
Ingredients and Substitutions
- avocados – The first step to making guacamole without cilantro is starting with ripe avocados. You will know your avocados are ripe and ready to go if they have a slight give when squeezed, similar to an orange. If you are needing to ripen your avocados faster, place the avocados in a paper bag with a ripe fruit like a banana or an apple. These ripe fruits release ethylene gas and assist in speeding up the avocado ripening process.
- red onion – In my opinion, the best onion to use when making guacamole is red onion. It’s extra sharp and adds the best bite to the guac, especially when making guacamole without cilantro. If needed or preferred, yellow or white onion can be substituted for a similar (but more mild) sharpness.
- lime juice – A little goes a long way, but fresh lime juice is essential to making your guacamole taste restaurant-worthy. I do not recommend using pre-bottled lime juice or substituting the lime juice with lemon juice.
- jalapeño – Adding jalapeño is optional, but it does add a nice layer of spiciness. If you’d like to add a similar texture to your guacamole without the heat, try adding diced green bell pepper.
Step by Step Instructions
- Halve the avocados. Using a knife, cut longways around the avocado pit and twist the avocado to pull into two halves. It is okay if some of the avocado flesh is brown – making guacamole is the best way to use up slightly brown avocados.
- Remove the pits. My favorite way to remove the pits is by gently squeezing the avocado halve until the pit pops out. It is by far the safest, easiest way to remove avocado pits. For a visual, watch this quick video and learn how to remove the avocado pit.
- Scoop the avocado halves into a large mixing bowl. I find this easiest to do using a large spoon. You can also cut the avocado halves into quarters and peel the skin off. Check out this comprehensive step by step guide on how to peel an avocado.
- Add remaining guacamole ingredients. My recommendation is to start with half the amount of lime juice and salt called for and add additional lime and salt to taste.
- Mash the avocado. Using a whisk is my favorite way to mash the avocados. If you do not have a whisk, try a potato masher, simple fork, or a molcajete. Make your guacamole as chunky or smooth as you and your family like.
- Serve. Serve immediately with tortilla chips, sliced bell peppers or carrot sticks, or add them on top of your favorite Burrito Bowl, Beer Braised Jackfruit Enchiladas, or Vegan Jackfruit Carnitas Tacos (Slow Cooker).
Recipe FAQs
If you’d like to substitute the cilantro with another fresh, bright herb, try using flat leaf parsley. Or, like in this recipe, simply omit it. There is enough flavor and brightness from the raw red onion and freshly squeezed lime juice.
Lime is definitely a necessity if you want my opinion. It’s sharper and brighter than lemon juice and adds the perfect touch. If you prefer, you can choose to leave out the lime juice for a plainer guacamole dip.
Surprisingly, yes! Guacamole can be frozen and is both a great way to preserve leftover guacamole and preserve the bright green color before oxidation. Freeze any guacamole in an airtight container or jar for up to 3 months. If desired, you can also freeze avocados whole or in plain avocado chunks.
Not necessarily. When guacamole turns brown, it has oxidized. Chances are, the only part of the guacamole that has browned is the very top layer that has been exposed to air and is still very safe to eat. Just give it another stir and make it more appealing looking.
Expert Tips
- Patiently wait for your avocados to be ripe enough. Trying to make guacamole with unripe avocados never works, no matter how hard you try. The avocado won’t be creamy and is often bland. Use this quick and easy tip to help you determine if the avocados are ripe.
- Adjust ingredients to taste. I always recommend starting with less. It is easier to add than it is to subtract.
- Wear gloves when handling jalapeños. The capsaicin from the peppers can transfer to your skin when touching it and cause a lasting burning sensation. To be safe, wear kitchen safe gloves!
- If using fresh jalapeños, taste them before adding to the guacamole! Some jalapeños can be as mild as a green bell pepper, and some can be so hot you won’t be able to taste anything else!
More Easy Appetizers You May Like
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Easy Guacamole Recipe without Cilantro
Equipment
Ingredients
- 5 haas avocados ($5.00)
- 1/2 cup red onion diced ($0.47)
- 1/2-1 jalapeno diced (adjust depending on spice preference) ($0.33)
- 1/2 lime juiced ($0.17)
- 1 teaspoon kosher salt adjust to taste ($0.01)
Instructions
- Halve and pit avocados. Scoop the avocado flesh into a medium sized mixing bowl.
- Add the diced onion, diced jalapeño, lime juice, and kosher salt into the mixing bowl with the avocados.
- Using a whisk, break up the avocados and mix to combine.
- Add additional salt and lime juice to taste. Serve immediately.
Notes
- Adjust ingredients to taste. I always recommend starting with less. It is easier to add than it is to subtract.
- Wear gloves when handling jalapeños. The capsaicin from the peppers can transfer to your skin when touching it and cause a lasting burning sensation. To be safe, wear kitchen safe gloves!
- If using fresh jalapeños, taste them before adding to the guacamole! Some jalapeños can be as mild as a green bell pepper, and some can be so hot you won’t be able to taste anything else!
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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