About This Recipe
While guacamole is a very simple recipe, it does need some fine tuning. Many people add lots of ingredients to their recipes, but I think the simpler the better. I do not add onion because I think it overwhelms the flavor of the avocado. I like adding tomatoes because I like the spark of color and the flavor and texture it adds. Lemon juice, of course, is essential for the flavor and also to prevent browning. This best guacamole recipe is the result of lots of tinkering and trial and error. It is the best.
Avocados brown notoriously fast, and the last thing you want is a brown guacamole. Bleh. By the way, the only way to prevent guacamole from browning is to add and acid to stop the enzymatic browning, or to shield the mixture from air, i.e. putting plastic wrap directly on the surface. Adding the avocado pit to the guacamole accomplishes exactly nothing.
So buy your avocados TODAY. It’s practically impossible to find ripe avocados at the supermarket. They need a few days of sitting on the counter to reach the final stage of smooth and creamy perfection.
Dig in.
Tips for making The Best Guacamole:
- The avocado MUST be ripe. If it isn’t, make something else. Here: make my Bacon Stuffed Cherry Tomatoes.
- To peel the avocado, first cut it in half around the pit using a chef’s knife. Twist the two halves to separate. Then hold one half in your palm and carefully hit the pit with the blade of the knife. Twist a bit and the pit will pop right out. Then use a large spoon to scoop the avocado flesh right out of the skin. Put them into a bowl.
- Immediately douse the avocados with the lemon juice to prevent browning.
Why this recipe works:
- The smooth and nutty avocado, the tangy and sweet tomato, the tart lemon juice, and velvety sour cream all combine to hit all the textures and flavors you want in an appetizer.
- Serve it with tortilla chips, preferably the nacho style for even more flavor. Or try homemade tortilla chips!
Steps
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1
Done
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Combine the lemon juice, salt, and pepper in a medium bowl. |
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2
Done
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Cut the avocados in half, peel them, and immediately add to the lemon juice mixture. Toss the avocado in the lemon juice so they are completely coated. |
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3
Done
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Use a potato masher to mash the avocados. Don't make the mixture completely smooth; you want some texture. |
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4
Done
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Stir in the sour cream and tomatoes. Press plastic wrap onto the surface of the guacamole and refrigerate up to 4 hours. Stir before you decant into a serving bowl. |
