Simple Guacamole Yucatan Recipe

Yucatan-style Guacamole served in a bowl.

Simple Guacamole Yucatan Recipe

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!!

Course Appetizer, Dinner, Lunch

Cuisine Mexican

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 170kcal

Author Kate Hahnel

Equipment

A knife
Pestle and mortar, blender, or food processor

Ingredients

2 avocados (medium - large)
½ large onion (yellow or red)
juice of two small limes
pinch of black pepper
¼ teaspoon cayenne pepper OR one small finely sliced jalapeno
3 cloves garlic (sliced)
¼ cup cilantro optional
½ teaspoon salt (or more to taste)

Instructions

Peel and slice the onion into cubes, mix with salt and let sit.
½ teaspoon salt , ½ large onion
De-seed the avocados and scoop out the flesh into a bowl. Immediately add the juice of one lime and mix.
2 avocados, juice of two small limes
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.
pinch of black pepper, ¼ teaspoon cayenne pepper OR one small finely sliced jalapeno, 3 cloves garlic, ¼ cup cilantro
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.
½ teaspoon salt , juice of two small limes
Garnish with some cilantro (coriander) or your favorite kitchen herbs. Serve this copycat Guacamole Yucatan with tortillas, over vegetables, toast, or as you prefer.

Notes

You get the best guacamole with ripe avocados. You will know the avocado 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!

Nutrition