Too ripe and you’ll have mushy guac that will go brown quickly, not ripe enough and it will be hard to mash and the flavor will be off. You want slightly firm, yet ripe fruits. Here are some tips on picking good ones.
Fresh Garlic and Lime
No garlic powder, or even bottled minced garlic. For best flavor in guacamole, use the real deal. (Need help peeling it?) Also use a garlic press for best results. If you don’t have one, make sure to mince it very well so you don’t have huge chunks of garlic to bite into. (Then go buy a garlic press.) You can also grate it with a fine-holed cheese grater or microplane. This “fresh” rule goes for the lime juice too. None of that bottled stuff. Seriously.
Add Sour Cream
Most people know that the citric acid in lime juice helps avocados to keep their color, but even better, much better, is the enzyme found in sour cream. It not only adds a nice creamy texture and flavor, but it will keep the guac looking fresh and green for several days. Yes, that’s right, I said days. I’ve had some in my fridge that’s on day 3 now and it looks just as green as the first day I made it.
Easy, basic guacamole– a perfect staple recipe to have in your kitchen!
Use these measurements as guidelines and then make to taste
2–3 medium avocados (when I diced them, I got about 1 ¼ cup)
1 tablespoon fresh lime juice (or a good squeeze from ½ a lime)
1/2 – 1 tablespoon fresh minced garlic (depending on how you like it, I always add 1 tablespoon or more)
2 tablespoons finely minced onion
2 heaping spoons of sour cream (I measured 1/4 cup)
Salt (and pepper if you like) to taste
Optional: 3-4 tablespoons finely diced tomatoes (If I happen to have them I add them, if I don’t, I don’t!)
Scoop out avocado from skins and mash in a bowl with a fork. Add remaining ingredients and combine well. Store in an airtight container in the fridge. I like to make it at least 30 minutes ahead of time to let the flavors combine and intensify.
Keywords: Avocado, guacamole, Mexican, Latin