Guacamole is a game day staple especially in the southwest. People eat it by itself, on a burger, a sandwich, I have even seen people dip their pizza crust in it! Needless to say guacamole is a big deal and can make or break your snacking experience on game day. I have been on the hunt for the BEST guacamole recipe, and after taste testing many combinations, I think I found the winner. Although guacamole is creamy and delicious I wanted to share a few suggestions on how to keep it that way (because you know it can turn brown super quick!) Check out 3 awesome best guac ever tips below and enjoy this savory recipe all season long!
I prefer using Hass avocados because they are basically prefect! Make sure that the avocados that you select are ripe, but not overly-ripe. When you go avocado squeezin’, make sure that it yields a little to the pressure but isn’t too mushy.
2. Season It!
Honey, salt that guac like you’ve never salted before! Guacamole is the one dish that I would honestly say it’s “ok” to be liberal with the salt. You will see my suggestion in the recipe below, but taste test as you season. A pinch of salt can take your guacamole from good to fantastic! I’d also like to add that I could take or leave tomatoes. If you love tomatoes in your guacamole, make sure that the tomato is fresh. You don’t want your guac to have mushy watery tomatoes! I even padded my tomatoes down with a paper towel to make sure they were not too watery.
3. Stop The Browning Before It Starts
I have heard that if you add the pit to guacamole and put plastic wrap over it, it will keep it from browning. My tried and true method is to take half of an onion (you only use half for my recipe so use the other half for this) and put it on top of your guacamole. Then seal that container with a lid or plastic wrap. This my friends, will keep your guacamole from turning brown for several days…you’re welcome!
- 4 Medium Sized Hass Avocados
- 1/2 Finely Chopped Small White Onion
- 1/2 Cup Finely Chopped Cilantro
- 1 Small Jalapeño (seeds and ribs removed) Finely Chopped
- 1 Small Tomato (sees removed) Finely chopped (optional)
- Juice from 1 1/2 Fresh Limes
- 1/4 Tsp. Coriander
- 2-3 Tbsp. Salsa Verde
- 1 Tsp. Salt
- Using a spoon, scoop the flesh of the avocados into a bowl, discarding any bruised, browned areas.
- Mash avocado slightly using a fork. Add lime juice, salt, and coriander and continue mashing to desired consistency.
- Stir in the onion, cilantro, tomato, salsa verde, and jalapeño.
- Taste and season as necessary.