Vegan Guacamole (Best Guac Recipe) (2024)

FAQs

What makes guacamole taste better? ›

Kosher salt or fine sea salt is the most important thing to add to guacamole to make it taste great. Do not use table salt, which is iodized and has a metallic flavor. I use Morton's Kosher Salt in all of my recipes.

Pat the guacamole down to give it a flat surface. Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.

Typically the recipe is 3 to 4 avocados, 1 to 2 tomatoes, 1/2 onion, 1 to 2 hot peppers, 3 to 4 tablespoons chopped cilantro, 1 to 2 tablespoons lemon or lime juice, 1 garlic clove (optional), and salt and pepper to taste. Adding too much lemon or lime juice can cause a very watery guacamole.

Other seasonings and spices like paprika or cayenne can add a kick to standard guacamole. Crushed red pepper, cayenne, paprika, or even garlic powder can up the flavor in a store-bought guacamole and allow you to cater it to your own tastes.

With ripe tomatoes so rare in the U.S., I generally leave them out.) I know what you're about to ask. "But what about oxidation?” While lime is touted as a way prevent avocados from browning, it takes a lot of lime for that to work—and it's generally a bad idea to transform a dish's taste for aesthetic reasons.

Furthermore limes are traditional as an ingredient as apposed to lemons. They taste better and have less acid bite. Texture would not be affected unless too much of any liquid was used making the guacamole runny.

All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity—will help balance the richness of the avocado. If you want, add chopped cilantro, chilis, onion, and/or tomato.

Tomatoes — not all guac recipes have tomatoes in them but I sure love tomatoes in mine. I remove the seeds of the tomatoes so the guacamole doesn't become soggy. Chili — the most common chilis added are either jalapeño or serrano chili depending on how spicy you want it.

DOES LEMON JUICE KEEP GUACAMOLE FROM TURNING BROWN? Yes!

Although brown guacamole isn't the most appealing, it's completely safe to eat (as long as you've stored the guacamole in the refrigerator, and it isn't more than three days old). "While a bit off-putting to look at, brown guacamole is totally safe," confirms Food Network's nutritionist, Dana Angelo White, MS RD ATC.

How far ahead can you make guacamole before it turns brown? ›

Topping off your avocado dip with water keeps air, at least in part, from being able to penetrate the guacamole, which keeps it from browning. By using this simple technique, you can keep the brown at bay for about two days (maybe longer if you're lucky).

1- Using overripe or too green avocados

However, the color of the skin is not the only indicator of a good avocado. Luckily there are tips that you can use to pick the right ones. Sometimes we will find guacamole made with overripe or too green avocados, which makes guacamole taste bad either way.

Don't Skimp on the Salt

Salt enhances the flavors of the ingredients in a recipe. If you skimp on the salt you risk ending up with a bowl of bland guacamole. I recommend starting with 1/4 teaspoon of salt for every 2-3 large avocados, and then adding more to taste, if needed.

An avocado that is not ripe will be bitter. Add ½ teaspoon of sugar per cup of guacamole to reduce bitter taste. Adjust sugar as needed.

Simply put, to make guacamole creamy and to add a bit of tangy flavor, she added sour cream! Mind blown.

It isn't exposed to air

When avocados are exposed to air, they begin to oxidize. That's when and why they start to turn brown. But if you can eliminate any contact with air, guacamole — or even an avocado half — can be stored for longer without changing colors.

How to take the Bitterness out of Guacamole. Sometimes ingredients can be bland or produce a bitter taste. An avocado that is not ripe will be bitter. Add ½ teaspoon of sugar per cup of guacamole to reduce bitter taste.

All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity—will help balance the richness of the avocado. If you want, add chopped cilantro, chilis, onion, and/or tomato.