The Best Guacamole Recipe | How to Make The Best Guacamole (2024)

FAQs

What makes guacamole taste better? ›

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. Try adding cilantro, salsa, a diced jalapeno or serrano pepper, feta cheese, or a few dashes of hot sauce.

Authentic guacamole recipes are made with just a few simple ingredients – avocados, onion, tomatoes, cilantro, jalapeno pepper, lime juice, garlic, and salt.

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.

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).

Depends on your definition of guacamole. If you have one “traditional” recipe from which deviation is anathema, then, no, tomatoes are entirely verboten. If guacamole is defines as ripe avocados mashed and mixed with other ingredients to make a tasty side dish, then absolutely!

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.

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.

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.

5- Adding too much of lemon juice

Preparing guacamole without mistakes also lies in the amount of lemon that is added. The lemon juice is used to give it a sour touch, and prevent it from oxidizing. However, adding too much will bitter the flavor of your guacamole.

I know the traditional way uses lime, but I personally prefer guacamole with lemon! 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!

What is the difference between Mexican guacamole and American guacamole? ›

Generally speaking, the guacamole in Mexico is going to taste a bit fresher. The avocados, cilantro, and even the chiles used in the Mexican version are likely to be significantly fresher than those in the U.S. version.

Guacamole needs to be made fresh or just a few hours ahead of time. If you're not planning to serve it immediately, press a piece of plastic wrap directly over the dip and refrigerate for up to two hours; after that, it will start to deteriorate. Be sure to bring it to room temperature before serving.

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.

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.

How do you make store-bought guacamole taste better? Well it depends on what the store- bought guac has in it. If it is just avocado then I would add whatever you have in the fridge like tomatoes, onion, cilantro, or jalapenos and lime or lemon juice.

Occasionally they're a little too firm and I add sour cream because it improves texture if 1-2 avocados out of the bunch was a little under ripe. You gotta work with what you got. I also think it makes it a little easier to scoop if I am eating it on tortilla chips.