4-Ingredient 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.

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.

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.

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.

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).

Although adding mayonnaise to guacamole can be a divisive topic, plenty of people swear by it for its textural benefits. Blending just a little bit of mayo into your guacamole will help make it extra creamy and silky smooth for dipping or spreading.

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.

5- Adding too much of lemon juice

Preparing guacamole without mistakes also lies in the amount of lemon that is added. The lemon juice is used to give it a sour touch, and prevent it from oxidizing. However, adding too much will bitter the flavor of your guacamole.

Onion — the most typical onions used are white onion or red onion. My Mexican grandma-in-law swears by red onion in guac. Tomatoes — not all guac recipes have tomatoes in them but I sure love tomatoes in mine. I remove the seeds of the tomatoes so the guacamole doesn't become soggy.

Does leaving the avocado pit in guacamole? ›

Some people swear by this one, so we had to put it to the test. The verdict: Contrary to popular belief, adding the avocado pit to guacamole does not prevent oxidation. In fact, if it sticks out above the surface, it creates air pockets that prevent the plastic wrap from adhering tightly enough.

From the second you crack open that avocado, it's a race against the clock before it goes brown. But with the right prep, you can make guacamole last in the fridge for three to four days. Planning on storing guacamole in the freezer? It should last for three to four months.

Store-bought guacamole that's unopened should last 1-2 weeks. 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.

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.

Guacamole (Spanish: [ɡwakaˈmole]; informally shortened to guac in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisine as a dip, condiment and salad ingredient.

If not, then lime juice or tomatoes are added which helps to keep it green, as does the old trick of keeping the avocado pits in the guacamole and covered so it stays fresh. Most guacamole is fresh made not something kept in the fridge for days.

What Is the Difference Between Avocado and Guacamole? We know the answer is obvious to most of you, but nevertheless, a lot of people ask this question. The difference between avocado and guacamole is: the first item is a fruit, and the second item is a dip using that fruit.