How To Make The Best Guacamole: Tips And Mistakes To Avoid
We don't mess around when it comes to guacamole. We understand the importance of this simple avocado dip. No party is really worth it unless there's guacamole -- and a lot of it. Honestly, it's the only reason we even think about tortilla chips.
Guacamole is just one of those foods that makes people happy. So it's important to get it right. We've made countless recipes, and have eaten even more bowls of the stuff than we can remember, in search of the perfect guac.
With all that avocado dip consumption, we've gotten to the bottom of what makes a guacamole great -- and what simple mistakes people make that can ruin the most perfect of foods. Don't be the person responsible for destroying such a good dish. Read on for what not to do when you make your next batch of guacamole (which we hope is within the next couple of hours).
Don't Get Stuck With Bad Avocados
Flickr: You As A Machine
Look, you can't make good guacamole without good avocados. It's just not possible. Only make guacamole if you have perfectly ripe fruit, don't bother with anything else. Learn how to pick the best ones, it will serve you well in life.
Don't Use The Wrong Avocados
Flickr: Will Merydith
The best avocados to for guacamole are the little Hass varieties. You might be tempted to buy the big avocados that come from Florida because it means more guacamole, but those avocados contain more water which doesn't make for a great guacamole.
Don't Forget The Acid
Whether you prefer lemon or lime, make sure to add some to your guac. Adding both is a good idea too.
Don't Omit The Spice
Even if you're not into spicy foods, adding a little bit of fresh chili to your guacamole adds the right kind of flavor. Of course, if you don't mind spicy foods, feel free to liberally add in jalapenos, habanero or serrano peppers.
Don't Skimp On The Fresh Herbs
Flickr: Saucy Salad
Cilantro haters need to back away from the guac, because it just isn't guacamole without freshly chopped cilantro. Of course, adding in other fresh herbs like chives and scallions impart a nice flavor too.
Don't Shy On The Seasoning
Most of us have learned to use salt sparingly when cooking, but when it comes to guacamole don't even think about it. This fatty fruit demands a good amount of seasoning. Gradually add more salt than you normally would, tasting as you go and you'll see what a big difference a little extra salt does for making a great guacamole.
Don't Over Mix
While yes, there are some people who think they prefer easily spreadable guacamole, they are wrong (according to Rick Bayless). The best guacamole always has a little texture to it. It just adds to the flavor. Mix your guacamole only till the flavors are combined, leaving plenty of chunks, and you'll see what a difference it makes.
Don't Let It Turn Brown
Because that's just gross.
Once you make guacamole, it's just a matter of time before exposure to the air causes it to oxidize and turn that unappetizing brown. Sure, you can just scrape that layer off. But you can also stop the oxidation. If you're not serving your guacamole right away you should know that there are a lot of tricks to keep guacamole from turning (like leaving the pit in), some more effective than others. We like the water trick best. Top your well-packed guacamole with about 1/2 inch of lukewarm water while it's stored in the fridge. This stops the air from oxidizing the guacamole. When ready to serve, just pour off the water and mix in the extra moisture.