Guacamole Recipe without Cilantro
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This is a guacamole recipe without cilantro, so everyone can enjoy it; even cilantro haters! It’s perfectly creamy guac and simple to make!
Originating from the Aztecs in Mexico, guacamole is a creamy avocado-based dip.
I’ve had many different versions of this amazing and filling dip. Some with lime juice, others with lemon. There are even versions of guac with mayonnaise (“to make it creamy”), but I can’t even imagine that being enjoyable. To each their own!
Guacamole recipe without cilantro
This is a simple guacamole recipe, without cilantro or other ingredients like tomatoes and onion. Some people prefer a fully loaded guac, but I like to use minimal ingredients. This way, the avocado is the shining star of the dip.
Besides, there are people who say cilantro smells awful and tastes like soap to them. A genetic study conducted back in 2011 indicates that genetics may have something to do with it. Apparently, even Julia Child hated cilantro, so there you go. This guac would make Julia smile.
Ingredient notes and substitutions
There are just 5 simple ingredients in my guacamole recipe; avocados, lemon juice, salt, garlic powder and cumin. If you want to load yours up with extra ingredients, go for it! You can even make a spicy guacamole by adding chopped jalapeno.
- Avocado– Depending on where you live, you may have a large selection of avocado varieties to choose from. The majority of avocados in the United States are grown in California, but we also import avocados from Mexico.
The biggest challenge with avocados can be finding perfectly ripe ones. Oftentimes, they’re either under ripe, which gives them a bitter flavor, or over ripe and mushy,
How to tell if avocados are ripe
- Color: When you’re at the store, choose avocados that are dark green to almost black in color. If the skin is speckled black, it’s very close to being ripe.
- Consistency– Use your fingers to gently press the fruit; it should yield to a little pressure. If it’s rock hard, it’ll be ripe in 3 to 4 days. If it’s mushy, it’s long past its prime.
- Texture– A fully ripened avocado makes for the best guacamole, and another sure sign that they’re ready to use is bumpy skin. If the skin is shiny and smooth, the fruit isn’t fully ripe yet.
How to make guacamole
Feel free to mash the ingredients up in a bowl, but I like to prepare my guacamole in a molcajete, otherwise known as a mortar and pestle carved from volcanic rock. A mortar and pestle is one of the world’s oldest kitchen tools.
Research has shown it was used by the Aztecs in Mexico for grinding corn into flour, too. I love the look of it, the feeling of authenticity I guess. Plus it’s fun… and heavy, which means it doubles as a great door stop, too!
- Cut the avocados in half. Remove the pit by twisting it slightly to loosen it, then use your fingers to lift it out.
- Use a spoon to scoop the flesh from the skins, including the darker green colored flesh nearest the skin.
- Add lemon juice and salt. I like guacamole with lemon because it has a slightly sweeter flavor than lime juice, but feel free to use lime juice if you prefer it. In addition to the flavor, citrus juice of any kind will help prevent the dip from turning brown right away. By the way, oxidation is what causes avocados and apples to discolor.
Roll the lemon back and forth on the counter to break up the interior segments, then slice it open. Squeeze the juice over the avocados, being careful not to leave any seeds.
- Mash the ingredients, taste and season the guacamole.
I like to leave my guac a little rustic and chunky, but you can keep mashing for a smoother consistency. Season to taste, either with a little more salt or lemon to balance it out. I occasionally add some garlic powder and a pinch of cumin if the avocado is a little lacking in full flavor, but that is it really.
Simple, delicious and not all convoluted with extras. Guacamole without cilantro, with lemon, and pure avocado flavor. If you ask me, this is the PERFECT guacamole recipe!
Serving suggestions and other uses for guac
Guacamole is perfect on it’s own just with tortilla chips. You can use it as a condiment on sandwiches, add it to a taco salad recipe, or dip some fresh raw veggies into it.
Or, use this guacamole recipe to make other Mexican dishes, like BLT tostadas, tacos, burritos, or guacamole salsa!
Guacamole Recipe FAQ
Making guacamole without cilantro is perfect, as-is; no substitute is needed. If you’d like a substitute for the cilantro, the fresh, bright flavor of Italian leaf parsley would be delicious.
Absolutely! The flavor of lemon isn’t as tart as lime, so many people prefer to make guac with lemon.
When avocado isn’t fully ripened, it often has a bitter flavor. To avoid this, be sure to leave avocados at room temperature so they can finish ripening. To determine if an avocado is ripe, remove the stem of the fruit. If the spot underneath is dark brown, the fruit is ready to use.
Which team are you on? Will you make this guacamole recipe without cilantro, or add a handful?!
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This post, originally published on Kevin is Cooking Apr. 10, 2014, was last updated with new content on Nov. 15, 2021.
Guacamole Recipe without Cilantro
- 4 large avocados
- 1 lemon or 2 limes (for 2-3 tbsp juice)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/8 tsp ground cumin
- Use fresh, ripe avocados. Scoop them from their skins getting every bit of the flesh out. Sprinkle kosher salt, garlic powder and cumin on top.
- Roll a lemon (or lime) in it’s skin back and forth on the counter to break up the interior segments and slice it open. Squeeze the juice over the avocados, being careful not to leave any seeds.
- Mash the avocados, keep it a little rustic and chunky if preferred. Season to taste, either with a little more salt or lemon to balance it out.
- Serve with fresh, warm tortilla chips or top your favorite dish.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Finally!! A guacamole recipe without all the silly additions! When we were in Mexico, our waiter told me that guacamole was simply avocados, lime juice and salt. He said you could sprinkle a little tomato or onion if you like, but I wouldn’t. It was so simple, yet creamy and delicious! The best I have had, and I believe that is because no additional ingredients steal or cover the taste of the avocados. I wanted a recipe for reference, and yours in perfect! Thank you!
Thanks so much Lori. I agree, all the other additions just muck it up and over power. I enjoy it that way every once in a while, but I love the flavor of avocado and sometimes less is more. Cheers! 🙂