Best guacomole recipe: 59 photos
FAQ
Fresh cilantro – I love the refreshing kick it adds to this guacamole recipe, but you can skip it if you're not a fan. 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.
Everybody Except You Makes These Guacamole Common Mistakes
- Using Under-, Over- or Not-Uniformly Ripe Avocados. ...
- Not Using Hass Avocados. ...
- Not Cutting Out the Blemishes. ...
- Busting Out the Food Processor. ...
- Going Wimpy on the Salt. ...
- Skipping (or Substituting) the Lime. ...
- Mixing in Other Stuff (Tomatoes Are Okay.
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.
Tomatoes are great — but not in guac.. They don't add anything other than filler. When you eat guac, what you want is creamy avocado, fresh lime, savory onion, salt, and maybe a little cilantro, if that's your thing. I'm never putting tomatoes in my guacamole and neither should you.
You see, lime is a very strong acidic flavor and it can easily overpower the delicate flavor of the avocado. Instead, finely dice red onions and pickle them with lime juice for 15-30 minutes.