Classic Guacamole
By Dominic Lamirande
To truly highlight the rich creaminess of the avocados, I kept this guacamole simple. No onions or tomatoes: just perfectly ripe avocados enhanced with lime, jalapeño, fresh cilantro, and a dash of hot sauce.
Simple and Creamy Guacamole (Tomato-Free & Onion-Free)
This clean, authentic version lets the rich, velvety texture of the avocado take center stage, paired with a punch of freshness and spice. It is the ultimate dip for tortilla chips at happy hour or as a side for countless Mexican dishes.
This summer, I highly recommend serving it underneath my tequila-lime BBQ chicken thighs.
Ready in under 10 minutes, this guacamole will quickly become your new summer classic!
Why make this recipe?
- The avocado’s texture shines: by omitting tomatoes (which release water) and onions, you get a creamy guacamole that never becomes watery, even after a few hours in the fridge.
- Inclusive for (almost) all dietary restrictions: naturally gluten-free, dairy-free, nut-free, soy-free, and 100% vegetarian/vegan, this is the ultimate inclusive recipe to put on the table to please all your guests.
- Quick and easy: no tedious vegetable chopping required! Just mash with a fork, finely chop the cilantro and jalapeño, mix gently, and it’s ready to serve.
- Versatile and pairs with your favorite dishes: this guacamole isn’t just for tortilla chips! Use it as a serving bed or side for your BBQ grilled meats, spread it generously inside a chicken sandwich or wrap, dollop a spoonful to balance a comforting chili, ceviche, or tacos, or simply add it to your burrito, taco bowls or burgers. Try it with my tequila-lime BBQ chicken thighs or my spicy burgers.
Tips for a perfect recipe:
- Best prepared on the same day (2 to 4 hours in advance max): This is when the texture is at its creamiest and the cilantro and avocados remain vibrant.
- 3 Storage Tips:
- The plastic wrap method: Place a piece of plastic wrap directly onto the surface of the guacamole. Press down gently to push out any air bubbles. There should be no air space left between the guacamole and the plastic. Then, put a tight-fitting lid on your container.
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The water barrier: Gently pour about 1 to 2 tablespoons of lukewarm water over the top to create a thin, airtight barrier.
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A splash of lime: Add a small drizzle of extra lime juice over the top before sealing the container.
Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl.
Roughly mash with a fork, then fold in the jalapeño, lime zest and juice, cilantro, hot sauce, and a good pinch of salt.
Gently stir, leaving a bit of texture. Taste and adjust the salt, lime juice, or hot sauce as needed.
Pair with my Tequila Lime Grille Chicken Thighs recipe.
It is also fantastic as a dip, or served inside sandwiches, burgers, tacos, chili, or alongside grilled meats.
Bon appetit and enjoy!
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