The Best Guacamole Recipe (2024)

FAQs

What's the easiest way to make guacamole? ›

Add your peeled and de-seeded avocados to a bowl and use a fork to mash them just enough like the photo below. You want some nice chunky pieces. Add in your lime juice, grape tomatoes, cilantro, jalapeño and a little salt and pepper. Give it a stir with your fork to fold in all of the ingredients.

Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.

All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity—will help balance the richness of the avocado. If you want, add chopped cilantro, chilis, onion, and/or tomato.

I simply squeezed the juice from half a lemon over the surface of the prepared guacamole. I checked for browning after one hour, one-and-a-half hours, and two hours.

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).

You see, lime is a very strong acidic flavor and it can easily overpower the delicate flavor of the avocado. Instead, finely dice red onions and pickle them with lime juice for 15-30 minutes.

When you use roughly 1 tablespoon of lime juice per avocado, the acidity will prevent the avocados from turning brown overnight in the fridge. I always make this recipe the night before with no browning. Use a tall (not wide) storage container.

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.

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.

Is guacamole just crushed avocado? ›

Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle). Recipes often call for lime juice, cilantro, onions, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas.

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

Edamame guacamole (or edamole) is made using edamame instead of (or in addition to) ripe avocados, with the addition of dairy-free plain yogurt to create a creamy texture. Traditional fresh ingredients are added as well, such as cilantro, lime juice, and garlic!

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.