Classic Guacamole Recipe (2024)

FAQs

What is traditional guacamole made of? ›

Here's all you need for traditional guacamole: ripe avocados, coriander/cilantro, red onions, jalapeño or Serrano chilli, lime and salt. Avoid unnecessary fillers such as sour cream and cream cheese. They only dilute flavour. Popular optional extras include: garlic, tomato, cumin powder.

Guacamole's main ingredient is avocado, however, it also features cilantro, lime, jalapeño, and tomato! Is avocado spread and guacamole the same thing? No, avocado spread is typically just mashed avocado with a touch of lime juice or lemon juice. Guacamole has additional ingredients.

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.

Depends on the region in Mexico. Some does, some doesn't. If you want tomatoes in your guacamole, go for it.

Diana Kennedy all but forbids it in The Art Of Mexican Cooking, saying it “spoils the balance of flavors.” In Hugo Ortega's Street Foods Of Mexico, Ortega writes, “the secret to a good guacamole is to respect the avocado flavor and not drown it in lime juice” (he adds a scant 1/4 teaspoon for two large avocados).

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.

Western is the mildest of our three guacamole flavor options, with just right amount of red bell pepper, onion, salt, jalapeno pepper, garlic, and lime juice. Our mildest guacamole recipe.

Olive oil is rich in healthy fats and imparts a subtle richness to guacamole that makes it even more satisfying. In addition, it can help to prevent the avocado from turning brown too quickly by forming a barrier between the surface of the guacamole and the air.

1- Using overripe or too green avocados

However, the color of the skin is not the only indicator of a good avocado. Luckily there are tips that you can use to pick the right ones. Sometimes we will find guacamole made with overripe or too green avocados, which makes guacamole taste bad either way.

Add milk or cream to make your guacamole denser. Place slices or cubes of fresh cheese on top of your guac. Add chopped mint to make your guacamole even fresher. Mango cubes add an unexpected touch and also keep your guac from turning brown.

How to jazz up guacamole? ›

Fun ways to customize your guacamole recipe

Try adding: Your favorite regular salsa or fruit salsa. A little crunch from pepitas or even sunflower seeds. Extra heat with your favorite hot sauce.

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.

Also, citric acid tastes more sour while ascorbic acid has a saltier flavor. In a store-bought guacamole, citric acid, ascorbic acid, or even a combination of the two are usually the culprit behind the tongue tickling.

Guacamole History: A Mexican Food? The history of this tasty treat dates back to the Aztec Empire in Central America during the 1500s. Avocados were a favorite fruit in the area, and the Aztecs loved their “ahuaca-mulli” or avocado-mixture.

FYI: Authentic Guacamole consists of four ingredients and one is still optional: Avocado, finely diced sweet or red onion, salt and if you wish, lime. That is it. And absolutely never, ever, garlic!

It isn't exposed to air

When avocados are exposed to air, they begin to oxidize. That's when and why they start to turn brown. But if you can eliminate any contact with air, guacamole — or even an avocado half — can be stored for longer without changing colors.

WHOLLY^® GUACAMOLE Chunky Guacamole Bowl Chunky

Hass Avocados, Tomatoes, Onions, Cilantro, Contains 2% Or Less Of Lime Juice, Garlic, Salt, Serrano Peppers.