We don’t mess around when it comes to guacamole! No party is really worth it unless there’s plenty of guacamole to dip our sprouted chips into, so it’s important to get it right. We’ve made countless recipes in search of the perfect guac to get to the bottom of what makes a guacamole great and what simple mistakes people make that can ruin this most perfect of foods. Use the best avocados – The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good or mash well. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past its prime and. In this case, cut open and taste test it first before using. Don’t Omit The Seasoning – Let’s face it, guacamole without the herbs and peppers is just mashed avocado. Even if you’re not into spicy foods, adding a little bit of fresh chili to your guacamole adds the right kind of flavor. The creamy texture of avocados help temper the heat, so don’t be afraid to try just a bit to start. Take a taste, then add some more if it needs it. If you like more of a kick, add jalapeño, habanero or Serrano peppers. Another important part of the seasoning are fresh herbs. Guac just wouldn’t be the same without cilantro, BUT if cilantro isn’t your thing, fresh parsley (or even mint!) are welcome additions to this tasty dip. Try adding in other fresh herbs such as minced chives, basil or thyme. Don’t Over Mix – The best guacamole always has a bit texture to it and not mashed until a smooth paste. Mix your guacamole only till the flavors are combined, leaving plenty of avocado chunks, and you’ll see what a difference it makes. Don’t Forget The Acid – Whether you like lemon or lime best, be sure to add some to your guac. Lemon and lime brightens the flavors of your guacamole and help to slow down the oxidation process. Which brings us to… Don’t Let It Turn Brown – Nobody wants to eat brown guacamole! Once you make guacamole, it’s simply a matter of time before exposure to air causes it to oxidize and turn that unappetizing color. Sure, you can just scrape that layer off, but why waste any of your precious guac when there are tricks to help? The best trick we know to keep pre-made guacamole fresh and green it to place guacamole into a container well-packed (no air pockets) with the top smoothed. Gently pour about a half-inch room temperature water on top. Cover and store in the refrigerator. The water will stop air from reaching the guacamole keeping the color fresh. When ready to serve, simply pour off the water and mix before serving.
Way Better Guacamole
3 ripe avocados
1 1/2 tablespoons fresh lime or lemon juice
3/4 teaspoon salt
1/4 cup fresh cilantro, minced
3 tablespoons minced red onion or thinly sliced green onion
1 to 2 Serrano chiles, ribs and seeds removed, finely minced
1/4 teaspoon freshly ground pepper
1/2 ripe plum tomato, seeds and pulp removed, diced, optional
Cut the avocados in half. Remove pit. Scoop out avocado from the peel and place in a bowl. The easiest way to do this is to use a table knife to score the fruit of the avocado in the peel then scoop it out with a spoon.
Sprinkle avocado with lime juice and salt. Using a fork, roughly mash the avocado being sure to leave chunks of avocado. Do not over mash the avocados.
Add cilantro, onion, chiles, and pepper. If serving immediately, also add tomatoes. Lightly fold ingredients into the mashed avocado just until ingredients are evenly distributed.the chopped onion, cilantro, black pepper, and chiles.
Serve guacamole immediately with your favorite flavor Way Better Simply Sprouted Tortilla Chips. We used our Black Bean Tortilla Chips here.
To make ahead: Mix all ingredients according to the above instructions, except tomato. After placing guacamole into a container and leveling, add a half-inch of room temperature water to the top of the guacamole to seal from the air. Cover container and refrigerate. When ready to serve drain water, add tomatoes, stir and serve.
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