My favorite guacamole recipes are often the simplest. You don’t need more than six or seven ingredients to make an incredible dip.

Everyone has different preferences when it comes to guac. Even in Mexico, there is no single way to make guacamole. 

But there is one ingredient I see in guacamoles that I tend to steer clear of when I’m making my own. It’s a common addition, one I see more often from homemade guacamoles than at restaurants.

Why I Leave Tomatoes Out

I never include tomatoes. If you like them in your guacamole, then you should add them. And I’ll still eat it because I go for any guacamole I can get my hands on. But if you come to my house, expect it without tomatoes. 

If you want to get your tomato fix, there will also be salsa and pico de gallo waiting. But tomatoes always feel a little redundant in guacamole because the citrus from your chosen fruit—whether that be limes, lemons, or oranges—adds enough acidity already.

Plus, they also contain a lot of water which can pool in the guacamole when stored. An added component I don’t really want—and they can cause any leftovers to brown quicker and separate, creating p in the container. 

If you plan to finish the guacamole the same day you make it, tomatoes are a fine ingredient to add. But I tend to skip it entirely. The texture of the tomatoes, which turns quite mushy when mashed, gets lost in the avocados.

Allrecipes