Holy Guacamole! 18 of the Best, Most Guac-tastic Recipes EVER (2024)

FAQs

What makes guacamole taste better? ›

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!

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.

With ripe tomatoes so rare in the U.S., I generally leave them out.) I know what you're about to ask. "But what about oxidation?” While lime is touted as a way prevent avocados from browning, it takes a lot of lime for that to work—and it's generally a bad idea to transform a dish's taste for aesthetic reasons.

Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.

Fun ways to customize your guacamole recipe

Your favorite regular salsa or fruit salsa. A little crunch from pepitas or even sunflower seeds. Extra heat with your favorite hot sauce. Savory goodness from crumbled cotija cheese and/or minced garlic.

What kind of onion should you use? Guacamole is the only instance where I use white onion, as I mostly cook with red onion and yellow onion. But the clean flavor of a white onion is really optimal and important for the best guacamole. Red onion is a close second choice, if that's what you have on hand.

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.

Authentic guacamole doesn't contain fillers and unnecessary ingredients. All you need is avocados, onion, tomatoes, cilantro, jalapeno pepper, lime juice, garlic, and salt.

The traditional Mexican version of a mortar and pestle, a molcajete and tejolote, makes mashing avocados easy and doubles as an authentic serving bowl for freshly made guac. But if you don't have them, fear not! A regular mixing bowl and a fork work well too.

Is guacamole better for you than salsa? ›

Guacamole is also calorie-dense, but is high in unsaturated fat and has some important vitamins. Salsa is lower in calories, with no fat and has many beneficial vitamins.

We don't suggest going on a guacamole only diet (although that does sound delicious), but if you're looking to burn belly fat, incorporating an avocado into your meals may do your waistline some good. Avocados are also packed with monounsaturated fats which increase fat burning and help scorch calories after eating.

3. Avocados May Reduce Belly Fat. While the research is limited there are some studies that imply consuming one avocado a day can help decrease abdominal fat - particularly visceral fat, the type of belly fat linked to heart disease, type 2 diabetes, and other health problems (4,12).

Avocados are hands down the health world's most popular fruit—and for good reason. They're straight-up loaded with nutritional benefits, including fiber, unsaturated fats, magnesium and vitamin K. In fact, registered dietitians say that it's 100 percent okay to eat avocado every single day.

Acidulants, such as citric and ascorbic acid found in lemon juice, help lower the pH of avocados and decrease the enzymatic activity, keeping them from turning brown ( 1 , 3 ).

Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.

Never use a metal bowl with avocados as metal makes the avocado turn brown faster. Always use a plastic or ceramic bowl. If possible, use a certamic or a Teflon covered knife for cutting your avocado. This will also help the avocado not turn brown.