Authentic 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.

The perfect guacamole should be a cross between creamy and chunky. You'll want a mix of avocado chunks and creamy mashed avocado. My tip is to use a fork to mash the avocado but avoid over-mixing the first time around, this will create too much creaminess and be more like avocado puree rather than guacamole.

The basic basic of Guacamole is Avocado, Tomatoes, Onion with salt to taste. General rule leave the guac under salted as Chips served with it are salted which you do not want an overly salty guac. Juice of a lemon or lime can be used to slow down the browning process.

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.

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).

Blending just a little bit of mayo into your guacamole will help make it extra creamy and silky smooth for dipping or spreading.

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.

Fine sea salt: A critical ingredient to bring out all of those good flavors! Ground cumin: I've always added a dash to my homemade guacamole, and I'm convinced it's the secret ingredient that rounds out all of those flavors and makes people love it so much.

This treat is usually served with chips at local Mexican or Tex-Mex restaurants, such as Moe's or Chipotle, but is also a popular ingredient on tacos, nachos, burritos, quesadillas, and more.

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.

Can you put too much lemon juice in guacamole? ›

Typically the recipe is 3 to 4 avocados, 1 to 2 tomatoes, 1/2 onion, 1 to 2 hot peppers, 3 to 4 tablespoons chopped cilantro, 1 to 2 tablespoons lemon or lime juice, 1 garlic clove (optional), and salt and pepper to taste. Adding too much lemon or lime juice can cause a very watery guacamole.

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.

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.

WHOLLY^® GUACAMOLE Chunky Guacamole Bowl Chunky

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

The biggest nutritional difference between California and Florida avocados is their fat content. For each golf ball-sized portion (two tablespoons, or two to three thin slices), a California avocado such as Hass contains 4.6 grams of fat and the same portion of a Florida avocado averages 3 grams of fat.

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.