Guacamole is a delicious dip that’s full of flavor—but not much work.
It takes all of 20 minutes from start to finish, and only requires four basic ingredients.
This makes it an ideal option to have on hand at parties or as a snack food.
It also works great as part of a taco salad or even a sandwich filling.
If you’re looking for more ideas about what to serve with guacamole, here are five things to try out next time you make it.
You’ll find recipes using these items below.
What Are The Four Ingredients In This Guacamole Recipe?
Avocado – Guacamole needs avocados to be good.
They add creaminess and give the final dish its texture.
If you don’t like avocados, you may want to consider trying another type of fruit instead.
Lime juice – Lime adds acidity and brightness to guacamole.
The key thing to remember is that limes contain lots of citric acid which helps break down proteins in foods.
That means you should use less lime than you normally would when cooking meat.
For example, a standard steak will require 2 tablespoons of lime juice per pound of meat.
A 1/2 pound serving of chicken breast, however, will need only half a tablespoon.
Cilantro (or parsley) leaves – Cilantro is used in many Mexican dishes, but it’s most commonly associated with salsa.
Its refreshing scent pairs well with avocado, so adding just a little bit helps bring out the natural taste of the fruit.
But if you prefer, you could substitute parsley instead.
Onion – Onions offer body and sweetness to guacamole.
While they aren’t essential, onions help balance out the acidic flavors of the other ingredients.
In addition, they provide a nice crunchy contrast against soft avocado flesh.
Some chefs recommend cutting them into small pieces first before blending them.
However, we found that chopping didn’t seem to affect the overall texture of our guacamole at all.
Chili powder / hot sauce – Chili powder gives guacamole heat without overwhelming it.
Hot sauces, such as Tabasco or Sriracha, add both color and flavor to guacamole.
These two elements combine to create a complex yet balanced taste sensation.
Both are available in powdered form, which allows you to mix them right into the mixture.
Alternatively, you can buy liquid versions of both, which you can then dilute according to how fiery you’d like your guacamole to be.
How Do You Make Guacamole?
To make your own version of guacamole, follow these steps:
Cut one large avocado in half lengthwise and remove the pit.
Use a spoon to scoop out the flesh, leaving behind a shell shaped like a bowl.
Cut the flesh into chunks, roughly equal in size.
Add chopped onion, lime juice, cilantro (or parsley), and chili powder (if desired).
Mash together until everything comes together.
Add salt, black pepper, and additional lime juice to taste.
Serve immediately with tortilla chips, corn chips, pita bread, crackers, etc., or refrigerate for later consumption.
For more information on how to make guacamole and tips on getting the most out of it, check out our complete guide.
What Is The Best Way To Store Guacamole?
You can keep guacamole in the fridge for several days after preparation.
To prolong its shelf life further, wrap the container tightly and place in the freezer.
Once frozen solid, you can thaw it overnight in the refrigerator and enjoy again within three days.
How Long Does Guacamole Last?
One large avocado contains around 400 calories and 50 grams of fat.
Because of their high calorie content, avocadoes tend to spoil quickly.
So you might want to eat yours soon after preparing it.
However, it’s still fine to leave it out for a few hours, provided it doesn’t come in contact with air.
What Can You Serve With Guacamole?
Here are five ways to use guacamole:
As a topping over tacos, burritos, nachos, enchiladas, and salads.
A side dish to accompany fajitas, quesadillas, fish, poultry, beef, pork, eggs, rice, beans, potatoes, pasta, vegetables, or fruits.
An appetizer served alongside cheese, nuts, olives, pickles, tomatoes, jalapeños, cucumbers, radishes, carrots, celery, bell peppers, mushrooms, green onions, red onion, scallions, chiles, garlic cloves, lemon wedges, lime wedges, grapefruit segments, orange slices, strawberries, raspberries, blueberries, cherries, cranberries, kiwi, pineapple, mango, papaya, peaches, apricots, figs, dates, raisins, bananas, apples, melons, watermelon, honeydew, cantaloupe, pumpkins, broccoli, cauliflower, brussels sprouts, kale, collard greens, mustard greens, cabbage, spinach, romaine lettuce, iceberg lettuce, arugula, endive, chicory, escarole, radicchio, frisee, mâche, orchard grass, dandelion greens, beet greens, turnip greens, watercress, and swiss chard.
Serve as a condiment with drinks.
Try it on ice cream sundaes, milkshakes, smoothies, margaritas, sangria, tequila shots, daiquiris, mocktails, cocktails, and wines.
You can either blend it in a blender or mash it by hand.
Then spread it onto flatbreads, bagels, tortillas, pita bread, English muffins, French toast, pancakes, waffles, biscuits, crostini, crackers, and popcorn.
Or just eat it plain.
How Do You Make Sure Your Guacamole Is Perfectly Ripe?
The ripeness of your avocado directly affects the quality of your finished product.
When choosing avocados, look for ones with dark skin and firm flesh.
Avoid those with spots, bruises, cuts, cracks, or discoloration.
Also avoid avocados that feel heavy for their size.
And always take care when handling them.
Some avocados lose moisture during ripening, while others become very hard.
So you want to choose an avocado that feels smooth rather than rock-hard.
To determine whether your avocado is ready to eat, simply cut open the top and bottom of the fruit.
If the inside is cool to the touch, there’s no point waiting longer.
Otherwise, let it sit for a few minutes, then dig in.
How Do You Make Sure Your Guacamole Isn’t Too Spicy?
While chili powders and hot sauces vary greatly in terms of spiciness, some types are stronger than others.
Most brands include a label indicating the amount of capsaicin per gram.
For instance, Jalapeno Pepper Sauce from McCormick & Company packs 0.5 milligrams of capsaicin per teaspoon.
That equates to.005 percent of the total weight.
Other popular hot sauces, such as Tabasco Original, include similar amounts.
However, you shouldn’t rely entirely on labels to gauge the level of spice in your guacamole.
Instead, taste it before serving to ensure it isn’t too hot.
As a general rule, if you think you’d like a little extra kick, just add another pinch of chili powder.
What Are Some Common Mistakes People Make When Making Guacamole?
There are a number of simple mistakes that are made regularly when making guacamole.
Here are a few of the most common:
Not removing the pit from the avocado.
Choosing an underripe avocado.
Failing to chop the onion finely enough.
Using too little lime juice.
Adding too much salt.
Overmashing the avocado.
These errors result in a bland guacamole that lacks the proper consistency and flavor profile.
To fix each one, read through the above list carefully.
In addition, some people mistakenly believe that it’s necessary to rinse avocados prior to mixing them into the guacamole.
While this step does soften the skins slightly, it won’t change the taste or appearance significantly.
How Can You Tell If Guacamole Has Gone Bad?
If you’ve been keeping your avocado for a couple of weeks or more, chances are it’s already starting to go off.
At that point, it becomes difficult to judge whether it’s safe to consume.
- 1 Bowl
- 3 avocados
- 1 lime juice
- 1 teaspoon salt
- 2 roma plum tomatoes
- ½ cup diced onion
- 3 tablespoons fresh cilantro
- 1 teaspoon garlic
- 1 pinch cayenne pepper
- Cut one large avocado in half lengthwise and remove the pit.
- Use a spoon to scoop out the flesh, leaving behind a shell shaped like a bowl.
- Cut the flesh into chunks, roughly equal in size.
- Add chopped onion, lime juice, cilantro (or parsley), and chili powder (if desired).
- Mash together until everything comes together.
- Add salt, black pepper, and additional lime juice to taste.
- Mix thoroughly.
- Serve immediately with tortilla chips, corn chips, pita bread, crackers, etc., or refrigerate for later consumption.