Creamy, dreamy guacamole. It’s the perfect and most popular appetizer at any Mexican restaurant and a favorite in our home. Good guacamole is all about technique—make a paste out of the citrus, garlic, and salt before adding in the rest of the ingredients.
In this blog post, I will share tips on how to choose the right avocado. How to prevent browning after you have made a big bowl of guac. Finally, how to make the best guacamole every time.
I would recommend making my Instant Pot Mexican Beef Recipe with this appetizer.
What makes guacamole so delicious?
Fat. Don’t be afraid. It’s a good kind called monounsaturated fat. Why is fat important? Well, it gives avocados their rich velvety texture.
How to choose the best avocados to make guacamole?
Loom for avocados dark in color. It should almost be black, not green.
Avocados should be tender with your thumb gently presses into the skin.
Another tip for knowing when your avocado is ready. Remove the stem (picture above) without force. If you have to really thumb-it out, it’s not ready. If it falls out easy, you are ready to go.
How to cut an avocado for guacamole.
First, cut the avocado in half. Discard the seed. Slice each half into half once more. Peel the skin back exposing the fruit. Place each wedge into a large bowl for mashing.
I like to hold the avocado with a towel when gouging the knife at my avocado pit. This can help to prevent injury as well.
How to prevent avocados from turning brown after making guacamole.
1.) Add plenty of citruses like lemon or lime. This will help to slow down the oxidation process.
2.) Reserve the large seeds and add them to the guacamole if you must store it in the fridge before serving. When ready, remove the seeds and feed your guests.
3.) Put a thick circle slice of onion on top of the guac. Simple enough. Onions contain sulfur—which is an element that helps to slow down the oxidation process in avocados.
Let’s make yummy guacamole!Print