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Yes, this recipe is for all of us foodies who absolutely despise the use of cilantro in our food.  But, get this – this guacamole has cilantro in it!  But, you won’t know; trust me!    Rather than subject myself to the soapy taste of fresh cilantro, I have personally stumbled upon a way to get around it.  You see, I’m not sure if I hate the taste of fresh cilantro or the smell of it more.

Creamy Guacamole for Cilantro Haters

On a recent trip to the Bulk Barn for some baking supplies, I caught sight of dried cilantro leaves.  I couldn’t resist smelling them.  They didn’t smell badly.  So, of course, I had to buy it, bring it home, and put it to a taste test.   I was very pleasantly surprised!  I could taste a very slight hint of cilantro, but not enough to stop me from eating more.  Suddenly, all of these recipes and foods that I’ve wanted to try, but couldn’t because of cilantro, became a new possibility. This guacamole is one such recipe!

The best way to tackle this recipe is to get all of your ingredients ready first.  Leave the avocado prep for last because left exposed to oxygen, avocado will brown very rapidly. Follow the next four steps and place each prepped ingredient in it’s own small bowl and set them aside.  Once you’ve done this, move on to the recipe section for details.

Creamy Guacamole for Cilantro Haters

Start by grating the red onion.  I’m not a fan of onion unless it’s overly cooked, caramelized, or finely grated.  You can finely chop your red onion if you prefer.  However you decide to do it, place the onion into a bowl and cover with cold water.  Using a spoon, stir the onions around in the water.  You will want to do this to get rid of the bitterness from the red onion.  Let the onion sit in the water for at least five minutes.  Drain the onions into a papertowel-lined colander.  Make sure the water is fully drained.  You can squeeze the water out if you need to do so.

Next, grate the garlic cloves.  Again, I don’t like to have chunky bits in my guacamole.  This is a personal preference.  You can simply mince the garlic if you prefer.

Moving on… finely chop the sundried tomatoes.  Be sure to shake off the excess oil from the jar before chopping them.

Squeeze the limes and place the juice close by.  It’s imperative to add the lime to the mashed avocados immediately to avoid discolouration.

Creamy Guacamole for Cilantro Haters

As a side note, you might want to consider serving this delicious guacamole with homemade chips using store-bought tortillas.  After all, you put a lot of effort into making your own guacamole; why ruin it with regular tortilla chips?  Making your own allows you to control the salt content as well! You can learn how to make your own chips too.  You can find the recipe here: Homemade Tortilla Chips. Happy munching!

Creamy Guacamole for Cilantro Haters

Creamy Guacamole (for cilantro haters!)
Prep time
Total time
  • 4 ripe avocados, skin and pit removed
  • 2 cloves fresh garlic, minced or grated
  • 1 tablespoon dried flaked cilantro leaves
  • 1 medium red onion, finely chopped or grated
  • ¼ cup sundried tomatoes, finely chopped
  • 2 tablespoons freshly squeezed lime juice
  • ¼ teaspoon dried chili flakes
  • Salt and Pepper to taste
  1. In a very large bowl (you want to give yourself some wiggle room for mashing and mixing) place the avocado, which have been skinned and seeded.
  2. Add the lime juice and toss to coat.
  3. Mash the avocado with a fork until you have reached your desired consistency.
  4. Next, add the rest of the ingredients and mix well. At this point, you could also grab your potato masher and mash the entire mixture a little more. I did this simply because I prefer a smoother guacamole and not one with lumps of avocado.
  5. Be sure to chill the guacamole for at least a half hour before serving; it certainly does take on a whole new level when left for a while so that all of the ingredients can marry together. refrigerator.
Avocado oxidizes quite quickly. Be sure to toss the avocado pieces in the lime juice before starting the mashing process. Once you refrigerate the guacamole, cover with plastic wrap, ensuring that the plastic wrap is touching the surface of the guacamole; eliminate as much oxygen as possible from "touching" the guac.

Creamy Guacamole for Cilantro Haters

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This Post Has 7 Comments

  1. This is purely amazing. Let me tell you why… 🙂 Well… My husband and I are avid guacamole makers. We make up our special batch at least once each week. Never once have we thought to use the fine grater for onions!!! That’s genius!!! (LOL). I prefer my onions to be super fine like the ones in your picture. I’m super excited to try that out. Also, I’ve never heard of people drying cilantro. That is awesome because I can never finish a batch when I buy it. Maybe my three year (the cilantro hater) will like this milder version? I hope so!

    Thanks for sharing. I found you through the vegan/vegetarian Facebook group!

    1. Hi Monica… I’m so delighted to hear about how excited you are! I LOVE guacamole and I made a huge batch of this. My partner is not a huge fan, but he’ll eat a little as long as it’s with sour cream or salsa. Did you know that you can freeze your leftover guac? I know… leftover guacamole; not likely! Haha. Let me know how this version turns out for you. I hope your little one likes this cilantro-hater version. 😉

  2. Haha, the first time my husband and I had fresh cilantro was a week after moving to Chicago right out of college. We ordered tacos and took a bite and put them down. Both of us thought that someone accidentally put soap in them. We took them to the counter and told the cashier that there was something wrong with our tacos, that they tasted like soap. She apologized and gave us new tacos. One bite and again, SOAP! We soon learned that it was fresh cilantro. Embarrassing! Anyway, it’s definitely an acquired taste, and today we adore it.

    Great recipe, Byron!

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