The BEST Guacamole Recipe - Will Cook For Smiles (2024)

FAQs

What makes guacamole taste better? ›

If you taste your guac and it is bland, start with more salt. Next, add lime juice. Often an additional pop of citrus is all guac needs to come alive and taste better. If you still aren't happy with the taste, you can rely on mix-ins to jazz it up.

Buy small, rough-skinned Hass avocados. Their rich flavor and buttery texture are essential for guacamole. Large, bright-green avocados are fine for salads but aren't rich enough for guacamole.

Use a spoon to flatten the surface of the dip and remove any air bubbles. Add about a half-inch of water to the top of the guacamole. Make sure the water covers the whole surface of the batch. Put the lid or covering on the container, and store in the fridge for two to three days.

Look at the color: A ripe avocado is shiny and dark green, not black and matte or pale green. Avoid very dark and soft avocados. Give it the squeeze test: Hold the avocado in your hand and squeeze gently with your palm, not using your fingertips. If the avocado is ripe, it will give a little while remaining firm.

An avocado that is not ripe will be bitter. Add ½ teaspoon of sugar per cup of guacamole to reduce bitter taste. Adjust sugar as needed.

Most people prefer to use sweet white onion in their guacamole recipe. Red or yellow onion tends to give the guacamole too strong of a garlic flavor.

Your tongue is basically high-fiving your teeth every time you say it. Add the fact that our guacamole is made with real Haas avocados and you've got a taste-bud symphony going on here. Hmm…

I like the flavor better with lemon juice, but lime works too. If you're out of fresh lemons or limes, try using bottled lime or lemon juice. Although, freshly squeezed juice is definitely the best! Salt: Salt enhances the flavors and brings it all together.

Authentic guacamole doesn't contain fillers and unnecessary ingredients. All you need is avocados, onion, tomatoes, cilantro, jalapeno pepper, lime juice, garlic, and salt.

DOES LEMON JUICE KEEP GUACAMOLE FROM TURNING BROWN? Yes!

How do restaurants keep avocados from turning brown? ›

The main goal is to prevent oxygen from touching the avocado's flesh. Plastic wrap is a practical, albeit not foolproof way to slow down the natural course of fruit aging. The trick is to make sure the plastic wrap is sealed flush with the flesh.

Until they're fully ripe, avocados should be stored at room temperature. Placing an unripe avocado in the refrigerator will slow the ripening process, but the same concept applies to ripe avocados: put them in the refrigerator to keep them at their prime ripeness for longer.

Step 1: Keep the pit in place, and rub down the halves with lemon or lime juice to prevent browning. Step 2: Sandwich the halves back together as tightly as possible, and wrap the entire avocado tightly in plastic wrap. Step 3: Pop the avocado in the fridge to soften over the next couple days.

And here's another paper bag trick: Place the avocados in a paper bag with other fruits that also produce natural gases, like apples or bananas. The gases will concentrate and help your avocados become softer, faster. This can happen in as quickly as one to two days.

Sometimes, purchasing store-bought guacamole is more practical than making it yourself. Simple additions can make store-bought guacamole taste better and slightly more homemade. Adding lime juice, more chopped vegetables, or an extra avocado can make a big difference.

But stirring in a few tablespoons of prepared salsa is an easy, smart way to upgrade flavor in standard guacamole (even using store bought if you want to save extra time) and bypass chopping up tomatoes and onions, etc.

Sour cream is a simple addition to your favorite guacamole recipe. Just a few tablespoons to a small batch recipe will do it. The sour cream adds a nice tang without being too overbearing and it also creates a creamy, silky mouthfeel. A fabulous contrast to the crunch of tortilla chips.

With ripe tomatoes so rare in the U.S., I generally leave them out.) I know what you're about to ask. "But what about oxidation?” While lime is touted as a way prevent avocados from browning, it takes a lot of lime for that to work—and it's generally a bad idea to transform a dish's taste for aesthetic reasons.