Simple Guacamole Yucatan Recipe

Name: Simple Guacamole Yucatan Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 avocados ((medium - large)); ½ large onion ((yellow or red)); juice of two small limes; pinch of black pepper; ¼ tsp cayenne pepper OR one small finely sliced jalapeno; 3 cloves garlic ((sliced)); ¼ cup cilantro (optional); ½ tsp salt ((or more to taste))

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Learn how to make this creamy, delicious, and simple copycat Guacamole Yucatan! This easy no-tomato and, naturally gluten-free recipe can be put together in just five minutes and only requires a handful of ingredients!!

Yucatan-style Guacamole served in a bowl.

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Guacamole, pronounced as gwɑkəˈmoʊli is one of the healthiest toppings I can think of. This simple guacamole Yucatan recipe is a must-try for those who do not like tomatoes in their guacamole. This recipe can be made without cilantro. I know, it shouldn't be named guacamole if it doesn't have cilantro, but what's life without a few curves and deviations? I used basil as we had a guest who does not eat cilantro.

Guacamole Yucatan Ingredients

Here are the ingredients you will need. A printable recipe card has been provided at the bottom of this page.

A photo showing ingredients needed to make Guacamole.

2 medium to large avocados
½ of a large onion - while you can use yellow or red onion, I do not recommend using spring onions (scallions).
juice of two small limes
pinch of black pepper
¼ tsp cayenne pepper or one small deseeded jalapeno.
3 cloves garlic
¼ cup cilantro optional
salt to taste

How to Make

Here is how to go about making this tasty no-tomato guacamole:-

Making Yucatan-style Guacamole in a bowl.

Peel and slice the onion into cubes, mix with salt and let sit. De-seed the avocados and scoop out the flesh into a bowl. Immediately add the juice of one lime and mix.
Add the salted onions, black pepper, cayenne pepper or sliced jalapeno, garlic, and fresh cilantro (optional) to the avocado-lime juice mixture. Stir to combine.
Using a pestle and mortar, blender, or food processor, process everything to a smooth paste. Add a bit more salt if preferred (see notes below) and some of the remaining lime juice, mix, and taste. You do not necessarily have to use up the juice of both limes as too much lime will result in acidic-tasting guacamole.
Garnish your Guacamole Yucatan with some cilantro (coriander) or your favorite kitchen herbs and serve with tortillas, over vegetables, toast, or as you prefer!

How to Store

You can store your Guacamole as follows:-

One on the countertop - Place the seed(stone) of the avocado in the middle of the bowl containing the guacamole and wrap it up with some cling-film. This will prevent it from oxidizing quickly and turning brown, for 1-2 days, in a cool kitchen.
In the fridge - Place the guacamole in an air-tight container, drizzle about half an inch of cold water on top, so the water covers the surface of the guacamole. Put on the lid and store in the fridge for 3-4 days. Pour off the water when ready to use the guacamole.

Useful Tips

You get the best guacamole with ripe avocados. You will know the avacado is ripe if the bulging end of the avocado yields to firm pressure.
The best avocados to use are essentially the Hass avocado. They are less watery in comparison to the larger types.
Acid is good when making guacamole, but be careful not to use too much as it can get overbearing.
When it comes to guacamole, do not shy away from the salt. Start with a generous amount, then taste and add some more if required.
For a more authentic Yucatan-style Guacamole, roast and peel the jalapeno peppers, then grind all the ingredients using a pestle and mortar!

Common Questions Related to This Recipe

What is Guacamole?

Just like most people, I got a bit curious when writing this blog page and asked myself what the name guacamole means. A popular myth is that guacamole means testicle sauce. Yes, I know, very cheeky indeed!! I, however, came across an article that debunks this myth.

The testicle sauce myth has its origins in the shape of the avocado fruit. The Nahuatal word (Persea Americana) for avocado /a:wakatl/(also known as aguacatl or ahuacatl) is derived from a proto-Nahuan word pawatl or pawata, which means avocado. The Spanish-Mexican word /mo:lli/ means to grind. Put the two together and you end up with the Nahuatl word ahuacamolli. So the name guacamole comes from the Nahuatl word 'ahuacamolli' meaning a ground avocado or an avocado-based sauce.

What is the best onion for Guacamole?

It really does depend on your taste. White onions tend to be spicier and hence have the strongest 'sting'. Yellow onions are spicy, but also have a bit of sweetness in them and tend to get sweeter when cooked. Red onions, on the other hand, tend to be milder making them the preferred option when making salads. I used the yellow variety.

Is Yucatan Guacamole Spicy?

The answer is yes. The store-bought classic Yucatan version is made using jalapeno peppers, which are spicy. Try buying the milder version for a less spicy taste, or making your own and omitting the peppers.

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