Holy Guacamole! 18 of the Best, Most Guac-tastic Recipes EVER (2024)

FAQs

What makes guacamole taste better? ›

Fresh lime juice and zest – They make the guacamole zesty and bright. Jalapeño – For heat. Feel free to omit it if you're sensitive to spice. A serrano pepper would work here too!

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.

It depends on your guacamole recipe, but a good rule to follow is roughly half an avocado per person. Count your guests and divide by two to yield the number of avocados you'll need.

Lime is an integral part of great guacamole—or so we thought. Turns out, you get to taste and enjoy the pure flavor of avocado better in guacamole without the lime.

Other seasonings and spices like paprika or cayenne can add a kick to standard guacamole. Crushed red pepper, cayenne, paprika, or even garlic powder can up the flavor in a store-bought guacamole and allow you to cater it to your own tastes.

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.

What kind of onion should you use? Guacamole is the only instance where I use white onion, as I mostly cook with red onion and yellow onion. But the clean flavor of a white onion is really optimal and important for the best guacamole. Red onion is a close second choice, if that's what you have on hand.

Roasted vegetables: Roasted vegetables like cauliflower, broccoli, and carrots are a healthy and delicious pairing for guacamole.

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

The traditional Mexican version of a mortar and pestle, a molcajete and tejolote, makes mashing avocados easy and doubles as an authentic serving bowl for freshly made guac. But if you don't have them, fear not! A regular mixing bowl and a fork work well too.

Can I freeze guacamole? ›

You can freeze guacamole for up to 3 months. So, if you have a good avo that's about to turn, mash it, mix it with guac ingredients (here's the full recipe), drizzle with oil and freeze for when you next need a creamy avo dip hit, or want to jazz up a mid-week Mexican dinner.

Dogs can eat small portions of an avocado's mesocarp (inner area). Large portions can cause vomiting & diarrhea due to persin - a toxin in avocados. Persin is more prevalent in the leaves and skin of avocados and the seeds are choking hazards, so if your dog eats an entire avocado, contact your vet.

Avocado is a fruit!

While avocados are often prepared with salt and spice and consumed like, and alongside, vegetables, avocados are biologically fruits since they contain seeds and develop from the ovary of a flowering plant.

Acidulants, such as citric and ascorbic acid found in lemon juice, help lower the pH of avocados and decrease the enzymatic activity, keeping them from turning brown ( 1 , 3 ).

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.

Never use a metal bowl with avocados as metal makes the avocado turn brown faster. Always use a plastic or ceramic bowl. If possible, use a certamic or a Teflon covered knife for cutting your avocado. This will also help the avocado not turn brown.