Classic Guacamole Recipe (2024)

FAQs

How do Mexican restaurants keep guacamole from turning brown? ›

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.

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.

You see, lime is a very strong acidic flavor and it can easily overpower the delicate flavor of the avocado.

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.

To keep fresh overnight:

Adding a thin layer of water over top of your bowl of guacamole is a great barrier against oxygen, and since guacamole is heavy, the little liquid that may seep down into the bowl will not water it down. If you use this method, your guacamole should stay fresh for up to 3 days.

Water is a great trick to use for storing guacamole so it stays fresh, but there are a few other options as well. Acid, like lemon, lime, or vinegar, creates a barrier against oxygen as well, so applying a thin layer will work in a similar way.

The avoFresh contains ascorbic acid (vitamin C) and calcium carbonate. You add the powder mixture to fresh mashed avocado. The avoFresh keeps the avocado fresh and from turning that off-putting brown that avocado pulp gets when exposed to air.

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.

I know the traditional way uses lime, but I personally prefer guacamole with lemon! 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!

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.

When should you not eat guacamole? ›

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).

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.

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!

Season to Taste.

Next, add lime juice. Often an additional pop of citrus is all guac needs to come alive and taste better. If you still aren't happy with the taste, you can rely on mix-ins to jazz it up. Try adding cilantro, salsa, a diced jalapeno or serrano pepper, feta cheese, or a few dashes of hot sauce.

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. Results: I couldn't believe how well this worked!

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.