Naked Guacamole

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“We love avocados in my family. This is called naked guacamole because the flavor of the avocado itself is highlighted along with a bit of crunch from the onion, tomato, salt, lime and cilantro. The texture should be chunky- please don't use a blender or processor. Although it may be tempting to add other things- simple is best (oh OK. . . add some garlic if you like ;) ) From Cooking from the Edge.”

Ingredients Nutrition


  1. Remove the seed and peel from the avocados and place in a bowl or molcajete.
  2. Sprinkle with the salt and lime juice and crush with a fork, potato masher, or tejolote.
  3. When the consistency is that of a chunky puree, stir in the tomato, onion, and cilantro.
  4. Taste for seasoning.
  5. If the guacamole is to be eaten with tostadas as a snack, it should be more highly seasoned.
  6. Served alongside carnitas or carne asada, a little less seasoned so that it balances the other flavors.

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