World's Best Guacamole Recipe (2024)

FAQs

Which avocado is best for guacamole? ›

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.

You see, lime is a very strong acidic flavor and it can easily overpower the delicate flavor of the avocado.

DOES LEMON JUICE KEEP GUACAMOLE FROM TURNING BROWN? Yes! The lemon forms a barrier between the outside air and the guacamole to make sure the dip stays its greenest. Seal it in a container or with plastic wrap and refrigerate it.

I always make this recipe the night before with no browning. Use a tall (not wide) storage container. Because avocados brown when they are exposed to oxygen, you want to make the surface area on top as small as possible.

Tomatoes – Roma tomatoes are the BEST for homemade guacamole. Make sure to remove all the seeds first. You can also chop up cherry/grape tomatoes. Jalapeño – If you don't like spice at all, you can leave it out!

Although brown guacamole isn't the most appealing, it's completely safe to eat (as long as you've stored the guacamole in the refrigerator, and it isn't more than three days old).

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.

Once opened, store-bought guacamole usually lasts 1-2 days. Homemade guacamole also usually lasts 1-2 days. You'll know it's gone bad when it has a substantial puddle of brown liquid and the layers below the surface have lost their vibrant green hue. That's when it's time to throw it out.

What powder keeps guacamole fresh? ›

The avoFresh contains ascorbic acid (vitamin C) and calcium carbonate. You add the powder mixture to fresh mashed avocado. The avoFresh keeps the avocado fresh and from turning that off-putting brown that avocado pulp gets when exposed to air.

Method #4: Press Plastic Wrap Against the Surface of the Guac. The technique: If air is the enemy, plastic wrap could act as a shield from oxygen exposure. For best results, spread the top of the surface flat so the wrap can get the most contact. The results: The plastic seal lets through more air than you might think.

Are there nutritional differences between Hass and Fuerte avocados? Because Fuerte avocados have a higher water content than their Hass cousins, they also have lower levels of fat. It's the fat in Hass avocados that offer their richer flavor, making them more adaptable and suitable in recipes across the board.

Major types

Horticulturally, avocados are divided into the Mexican (Persea americana, variety drymifolia), West Indian (P. americana, variety americana), and Guatemalan (P. americana, variety guatemalensis) races, with more than 1,000 cultivars between them.

Florida avocados are the larger, smooth-skinned choices. California avocados sold in supermarkets are the Hass variety, and are smaller and have a pebbly skin that turns from green to a purplish-black when ripe. The biggest nutritional difference between California and Florida avocados is their fat content.

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.