Authentic 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.

Generally speaking, the guacamole in Mexico is going to taste a bit fresher. The avocados, cilantro, and even the chiles used in the Mexican version are likely to be significantly fresher than those in the U.S. version.

Authentic Mexican Holy Guacamole is a healthy Chipotle-style guacamoles appetizer, snack, or topping made with avocado, tomatoes, and cilantro. While most of us know that guacamoles are deliciously creamy and green, that's where our understanding of the appetizer, snack, and topping stops.

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!

FYI: Authentic Guacamole consists of four ingredients and one is still optional: Avocado, finely diced sweet or red onion, salt and if you wish, lime. That is it. And absolutely never, ever, garlic!

Mash avocados with lemon juice in large mixing bowl. Stir in chilies, tomato, soy sauce, onion, garlic and red pepper. Cover and refrigerate several hours for flavors to blend. Turn out into serving bowl and serve with chips.

This treat is usually served with chips at local Mexican or Tex-Mex restaurants, such as Moe's or Chipotle, but is also a popular ingredient on tacos, nachos, burritos, quesadillas, and more. Lucky for you—guacamole is easy to make and can also be enjoyed at home. What is Guacamole?

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.

Traditional guacamole is made without tomatoes but it is often added as a filler ingredient. Does guacamole have to have tomatoes? Tomatoes don't add anything in terms of flavor. Tomatoes release a lot of water which is something you want to avoid when it comes to guacamole.

Yes, Taco Bell's guacamole does include onions. The fast-food chain aims to balance flavors and textures in its guacamole, and onions are a key part of that recipe.

Why you should leave the lime out of guacamole? ›

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.

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.

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 is Guacamole? Guacamole is basically mashed, raw avocados mixed with other ingredients to taste. The avocados give guacamole the green base, and other ingredients, such as tomatoes and onions give it some textured flavor. Guacamole is especially popular on Super Bowl Sunday and Cinco de Mayo.

It isn't exposed to air

When avocados are exposed to air, they begin to oxidize. That's when and why they start to turn brown. But if you can eliminate any contact with air, guacamole — or even an avocado half — can be stored for longer without changing colors.

When an avocado is cut, an enzyme in the flesh reacts with oxygen, turning the layer of guacamole that's in contact with oxygen an unpleasant brown color. This is called oxidation. A similar reaction occurs in apples when you cut them.

The molcajete is especially great for making guacamole, salsas, and marinades as all of the ingredients can be crushed and served in the same place. Molcajetes can also be used as a cooking tool to serve warm dishes and sauces. This is done by heating up the molcajete over an open fire or hot coals.