The best guacamole is creamy and delicious. Made with avocados, lime juice, onions, tomatoes, and cilantro. Serve this dip in your next gathering or elevate your taco Tuesday dinners.
Oh Guacamole! Did you know that over 2 billion pounds of avocados are eaten in the United States each year? Yep, look it up! That means each person eats about 7 pounds of avocados! Holy Guacamole! I’m sure that the majority of those avocados end up in guacamole or avocado toast, as America’s favorite dip and breakfast!
Origin of Guacamole
Both the term “guacamole” and the dip originate in Mexico, where avocados have been grown for thousands of years. The name is a combination of two Aztec Nahuatl words: ahuacatl (avocado) and molli (sauce).
Ingredients Needed For Guacamole
To make guacamole, all you need are ripe avocados and salt. Following that, a little lime or lemon juice for a splash of acidity will help to balance the avocado’s richness. But, to truly enhance guacamole is the mix-in of chopped cilantro, red onions, and tomatoes. If you have guests that love a bit of spice in their guacamole, not a problem! Just add some Sriracha and give it a stir. It will be the second-best guacamole they’ll ever have to the classic. Try the Sriracha guacamole recipe here.
Tips For Making Guacamole
Use Ripe Avocados: The secret to perfect guacamole is to use ripe avocados that have a bright green flesh color. A rotten one has brown or black spots all over the flesh.
How to Pick Ripe Avocados: You are looking for a firm fruit that is not over-ripened. Some Avocados will stay green even when ripe and dark skin may not always mean a ripe fruit. Try not to apply too much pressure when checking if an avocado is ripe or not because this will bruise the flesh. Instead, avocados yield to firm gentle pressure and that’s when you know it’s ripe and ready to eat.
Unripe and Ripe Avocados: If you buy unripe avocados, leave them out at room temperature to ripen within 2-3 days. A great tip is to place avocados near bananas to help ripen since they release natural gas known as ethene. Or if you bought ripe avocados and aren’t ready to eat them, place them in the refrigerator to slow the ripening process.
How To Store Guacamole
Guacamole is best consumed immediately after making it. Avocados, like apples, begin to oxidize and turn brown once sliced. However, the acid in the lime juice you add to guacamole will help slow down the process, and if you store the guacamole correctly, you can easily make it a few hours ahead of time if you’re planning for a group.
The key to keeping guacamole green is to keep it away from air! Transfer it to a bag, wrap it in plastic wrap, and press down to squeeze out any air pockets. Make sure every exposed guacamole surface is touching the plastic wrap and not the air. This will keep the browning to a bare minimum.
This method allows you to keep the guacamole in the fridge for up to three days.
If you leave the guacamole out in the open, it will turn brown and discolor. The browning isn’t particularly appetizing, but the guacamole is always tasty. The brown pieces can be scraped off and discarded, or they can be mixed into the rest of the guacamole.
Recipes To Go With Guacamole
How To Make The Best Guacamole
Servings: 2 Cups | Course: Snack | Cuisine: Mexican
- 3 Ripe Medium Avocados
- ¼ Tsp of Salt (more to taste)
- 1 Tbsp Fresh Lime Juice or Lemon Juice
- 2 Tbsp to ¼ Cup Red Onion (minced)
- 2 Tbsp Cilantro (leaves and tender stems, finely chopped)
- A dash of freshly grated black pepper (to taste)2-3 Roma Tomatoes (chopped)
Prep: 10 minutes
Time needed: 10 minutes.
- Chop Tomatoes, Cilantro, and Onions.
Place your chopped tomatoes, cilantro, and onions into a bowl. Give everything a good mix. Set it aside.
- Cut the avocado and remove the flesh.
Cut the avocado in half and remove the pit. Take your knife to slice into cubes and then with a spoon to scoop it out into a bowl.
- Mash with a fork.
Use your fork to roughly mash the avocados. Don’t over do it as you want to leave some chunks.
- Season with lime juice, salt, and pepper.
Add lime juice to add acidity and prevent oxidation. Season with salt and pepper to taste.
- Add Guacamole into the tomatoes, cilantro, and onions.
Scoop your mashed avocado into the tomato, cilantro, onion mix. Give everything a good mix and transfer into an airtight container.
Serve immediately and Enjoy! If you aren’t ready to enjoy, place a plastic wrap on top before closing it to prevent air from reaching in. Refrigerate until ready to enjoy! Try our Sriracha Guacamole.