Want to learn 11 EASY secrets behind making the BEST guacamole recipe of your life?
This post contains 11 TIPS and a RECIPE for how to make the best guacamole you’ve ever tasted. (Like, srsly.)
The technic behind creating perfect, mouth-watering guacamole is more than just throwing some ingredients into a bowl. I’m not saying it’s hard AT ALL, but it does require some measuring and attention to detail. The reason I named my guacamole recipe “Let’s Guac About It” (bare with me here) is that once anyone tastes this stuff, they’re going to be guac… I mean talking about it all night! (Remember, I said bare with me).
Fresh ingredients are obviously important, but knowing the right amount for everything is what’s gonna make the difference between your guests feeling like they’re on a remote beach in Cabo or still partying it out in your backyard. Well, that’s the intention anyway.
This guacamole dip combines the perfect amount of cilantro, chiles, onion, and Roma tomatoes. It’s CHUNKY…it’s CREAMY… AND it’s a divine party in your mouth. Just check out that guac pic above.
So, if you’re ready to learn the 11 tips to life-changing guacamole, keep on reading because I can guarantee you’ll want to make this stuff for the next party you throw.
11 BEST GUACAMOLE RECIPE TIPS
1. HOW TO KNOW IF AN AVOCADO IS RIPE
The first order of business behind making the best guacamole is making sure you find ripe avocados! If you don’t, say goodbye to any chances of creamy, complimentary tastes of avocado alongside your spices because it’s gonna taste bland and bitter.
According to Chef, Cher Loh, looking at the avocado’s stem can tell you a lot about its ripeness. Twisting off the cap and looking at the color underneath lets you know if it’s ready to slice open. The magic ripe colors are green and yellow. Loh explains if the cap does not twist off easily, then it’s not ready to eat.
A few other ways to inspect an avocado for ripeness would be to look at its color and firmness. A bright green avocado is almost always unripe, while a black/dark green appearance usually sets the stage for a ripe avocado that is ready to slice open.
The touch test can reveal a lot as well. If the avocado is hard when pressure is applied to the skin, that will signify an unripe avocado. A mushy feeling when pressure is applied means it is overly ripe, and that is not something you want to use when trying to achieve perfect, mouth-watering guacamole. Overly ripe avocados are brown and tasteless.
The ultimate touch test goal for ripe avocados would be one that is slightly firm when gentle pressure is applied. It almost bounces back a bit to the pressure.
If you detect the avocados aren’t ripe, no problem. Place them in a brown paper bag along with a banana for a couple of days. Yup, you read that correctly, a banana! Ripe bananas contain a natural plant hormone called ethylene, which triggers ripening in mature fruit.
2. WHAT KIND OF AVOCADOS MAKE THE BEST GUACAMOLE?
Drumroll, please…It’s Haas, Haas avocados every time.
You may wonder if it really matters what type of avocados you use when making guacamole, but it’s actually a big deal. Haas avocados are higher in fat compared to other types of avocados. The extra fat in this particular avocado allows for richer and creamier tasting guacamole, AKA the BEST guacamole.
The Haas avocado, named after and developed by postal worker Rudolph Haas in 1935, has become the most popular type of avocado consumed in the world.
3. HOW TO CUT AND SLICE AN AVOCADO CORRECTLY
To achieve perfect, mouth-watering guacamole, it all starts with the slicing and cutting of the avocados. The goal is always to have a chunky and creamy consistency for the base of your guacamole. I say chunky because one of the worst mistakes you can make with guacamole is over-mashing. Being able to taste the bites of avocado along with the other ingredients is key when making the best guacamole.
Make sure to cut the avocado lengthwise around the seed and twist gently to pull the two halves apart. Remove the seed by sticking the knife into the pit slightly and turning.
Next, take one half of the avocado and begin cutting into the flesh vertically and then horizontally. Remove the avocado chunks from the skin with a spoon.
It’s essential to remove and not include any brown parts you may see when cutting into the avocado. And don’t be concerned if you see some brown because it just means parts of the avocado became overly ripe.
Once all of your avocados are cut into chunks, place them in a bowl and add the rest of your ingredients. As you begin to mix the guacamole dip with the spices and seasonings, the avocados will become creamy while staying semi-chunky. There is no need; I repeat no need to mash the avocados.
4. HOW TO AVOID BROWN GUACAMOLE
Once you’ve cut up all of your avocados, place them in a desired serving bowl and squeeze/juice one whole lime over the avocado chunks. Lime not only flavors the guac but helps to prevent browning. If you are using fresh lime juice, one whole lime equates to two tablespoons of lime juice.
One of the most important tips to avoiding brown guacamole is to serve it the SAME DAY you make it. I know it’s nice to prepare dips and appetizers the day before a party, but in this case, try to make the guacamole closer to serving time. Once the avocados are peeled, the air hits the insides and starts to oxidize and age (brown) the avocado.
Lastly, this anti-browning tip may seem odd, but it WORKS! Adding water (1/2 inch) to the top of the guacamole acts as a barrier, protecting it from the air, which (like I mentioned above) is always the death of the green guacamole. After adding the water, make sure to seal it tightly with plastic wrap. When you’re ready to eat the guacamole, pour off the water. P.S. I only do this when I’m storing leftover guac because I always make and serve my guacamole the same day.
5. WHITE, RED, OR YELLOW ONIONS?
Authentic Mexican guacamole always calls for white onions. Why? Because they have a sharper and more pungent flavor than yellow and red onions, which is perfect for making the best guacamole ever!
6. WHY FRESH GARLIC IS BETTER
Everything fresh is better, obviously. But using fresh garlic instead of garlic powder will significantly change the taste of your guacamole because fresh garlic is stronger and more intense, and I promise it is one of the main staples for making the best guacamole of your life.
Now, the idea of getting the fresh garlic into your guacamole may sound daunting at first if you don’t own a garlic mincer or you aren’t the best chopper. If you’re like me, I can’t stand the smell of garlic on my hands after the mincing process, so I always have a tub of minced garlic from Costco in my refrigerator.
Minced garlic in a tub is amazing because it saves so much time, and it stays fresh in the fridge for up to 18 months or longer, but make sure to always check the expiration dates, just in case. One garlic clove is equal to 1/2 teaspoon of minced garlic.
7. THE SECRET WEAPON
What is the most important Latin spice used in many authentic Mexican dishes? I’ll give you another hint. Its distinct, earthy flavor can add instant depth to any meal.
It’s CUMIN, specifically ground cumin. And because ground cumin can add complexity to vegetable dishes and various ingredients, it is imperative to use when making the best guacamole. This spice highlights all of the fresh ingredients found in the “Let’s Guac About It,” AKA the best guacamole recipe.
8. THE OTHER MUST-HAVE GREEN COMPONENT
I would highly recommend trying a taste of guacamole before the cilantro has been added. I say this because it’s the only way you’ll be able to give this fresh green ingredient the proper praise it deserves.
Now, I know some out there despise cilantro, and if that’s the case, you should leave it out of the recipe and don’t be ashamed. The great Julia Child was known for picking cilantro out of every dish.
However, if your taste buds permit the herb, cilantro has the ability to enhance the other spices used in the guacamole recipe because of its citrusy taste and mild peppering flavor.
A cilantro tip I learned the hard way was the day I decided to try cilantro flakes instead of fresh cilantro. NEVER, I repeat, NEVER use cilantro flakes for guacamole. They add a funny taste to the guac, and it completely ruined the guacamole. Fresh cilantro is always the way to go!
9.THE BEST GUACAMOLE RECIPE CALLS FOR ROMAS, EVERY TIME
Roma tomatoes are the only tomatoes you should be putting in your guacamole. These oblong-shaped tomatoes have a thicker fruit wall, fewer seeds, and are less juicy. Because we don’t want watery guac, Roma tomatoes are always best!
A Bonus tip, Roma tomatoes should always be used when making salsa recipes as well.
10. TO CHILL OR NOT TO CHILL
If you aren’t chilling your guacamole in the fridge for 30 minutes before serving, you need to start NOW. I say 30 minutes, and it really shouldn’t be in the fridge any longer.
Some experts say guacamole is best served at room temperature, but this half-hour in the fridge doesn’t interfere with that advice too much. In fact, it leaves it at the perfect temp.
Those 30 minutes are such an integral part of the recipe because, during that time, all of the ingredients you chopped, measured, and added to the avocados are marinating together, and trust me; it’s worth the extra time. The avocados take on the flavoring of every spice and ingredient while it’s resting, so when you and your guests try a bite for the first time, everyone’s ensured to taste the best guacamole of their life.
11. THE BEST GUACAMOLE RECIPE
Now that you have the top ten tips for creating perfect, mouthwatering guacamole, all that’s left is the “Let’s Guac About It” guacamole recipe, AKA the best guacamole recipe.
But one more thing, make sure you serve this guac to your guests with a BOMB-ASS margarita.
I hope you enjoyed reading the 11 best guacamole recipe tips. If you make the recipe below, please leave an honest review. We love getting feedback, and we love learning from other guac experts! Enjoy!
“LET’S GUAC ABOUT IT” GUACAMOLE RECIPE
- 3 ripe avocados, peeled, pitted, and cut into chunks.
- 1 whole lime, juiced.
- 1/3 cup cilantro, chopped.
- 2 to 3 chiles, seeded and diced. (Jalapeno or Serrano)
- 1/2 cup white onion, chopped.
- 2 Roma tomatoes, diced.
- 2 garlic cloves, minced.
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- 1 teaspoon salt
- cracked black pepper to taste
- Peel, pit, and cut three ripe avocados into chunks. Place them in a bowl.
- Squeeze one whole lime over the avocado chunks.
- Add ground cumin, chili powder, salt, and cracked black pepper to the bowl. Mix ingredients together.
- Next, add cilantro, Roma tomatoes, chiles, white onion, and garlic to the bowl.
- Chill 30 minutes before serving.