Classic 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.

Guacamole's main ingredient is avocado, however, it also features cilantro, lime, jalapeño, and tomato! Is avocado spread and guacamole the same thing? No, avocado spread is typically just mashed avocado with a touch of lime juice or lemon juice. Guacamole has additional ingredients.

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.

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

Western is the mildest of our three guacamole flavor options, with just right amount of red bell pepper, onion, salt, jalapeno pepper, garlic, and lime juice. Our mildest guacamole recipe.

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.

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.

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.

What is guacamole in Mexican culture? ›

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.

Because avocados oxidize when they're cut, they'll turn brown after being exposed to the air for a while. Some think a thin layer of olive oil on top of the cut avocado or leaving the pit in the bowl with your dip can stave off the color-changing process, but that won't cut it.

WHOLLY^® GUACAMOLE Chunky Guacamole Bowl Chunky

Hass Avocados, Tomatoes, Onions, Cilantro, Contains 2% Or Less Of Lime Juice, Garlic, Salt, Serrano Peppers.

The biggest nutritional difference between California and Florida avocados is their fat content. For each golf ball-sized portion (two tablespoons, or two to three thin slices), a California avocado such as Hass contains 4.6 grams of fat and the same portion of a Florida avocado averages 3 grams of fat.