What is traditional guacamole made of?

Here's all you need for traditional guacamole: ripe avocados, coriander/cilantro, red onions, jalapeño or Serrano chilli, lime and salt . Avoid unnecessary fillers such as sour cream and cream cheese. They only dilute flavour. Popular optional extras include: garlic, tomato, cumin powder.

What equipment is traditionally used to make guacamole in Mexico?

The molcajete is especially great for making guacamole, salsas, and marinades as all of the ingredients can be crushed and served in the same place. Molcajetes can also be used as a cooking tool to serve warm dishes and sauces. This is done by heating up the molcajete over an open fire or hot coals.

What tool is used to make guacamole?

A molcajete is the traditional Mexican stone method used for grinding your guacamole spices, like chiles, onion, salt, and garlic.

Why you should leave the lime out of guacamole?

Diana Kennedy all but forbids it in The Art Of Mexican Cooking, saying it “ spoils the balance of flavors .” In Hugo Ortega's Street Foods Of Mexico, Ortega writes, “the secret to a good guacamole is to respect the avocado flavor and not drown it in lime juice” (he adds a scant 1/4 teaspoon for two large avocados).

What makes guacamole taste better?

If you taste your guac and it is bland, start with more salt . Next, add lime juice. Often an additional pop of citrus is all guac needs to come alive and taste better. If you still aren't happy with the taste, you can rely on mix-ins to jazz it up.

Should guacamole have tomatoes?

Tomatoes are great — but not in guac . They don't add anything other than filler. When you eat guac, what you want is creamy avocado, fresh lime, savory onion, salt, and maybe a little cilantro, if that's your thing. I'm never putting tomatoes in my guacamole and neither should you.

What is the difference between Mexican guacamole and American guacamole?

Generally speaking, the guacamole in Mexico is going to taste a bit fresher . The avocados, cilantro, and even the chiles used in the Mexican version are likely to be significantly fresher than those in the U.S. version.

Does Mexican guacamole have tomato?

The basic basic of Guacamole is Avocado, Tomatoes, Onion with salt to taste . General rule leave the guac under salted as Chips served with it are salted which you do not want an overly salty guac. Juice of a lemon or lime can be used to slow down the browning process.

What is the bowl you make guacamole in called?

Molcajetes are used to crush and grind spices, and to prepare salsas and guacamole.

Can you use lemon juice instead of lime juice in guacamole?

I like the flavor better with lemon juice, but lime works too . If you're out of fresh lemons or limes, try using bottled lime or lemon juice. Although, freshly squeezed juice is definitely the best! Salt: Salt enhances the flavors and brings it all together.

Does guacamole need lime juice?

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.

What chemicals keep guacamole from turning brown?

Add lemon juice Acidulants, such as citric and ascorbic acid found in lemon juice, help lower the pH of avocados and decrease the enzymatic activity, keeping them from turning brown ( 1 , 3 ).

What ingredient keeps guacamole from turning brown?

Make sure water covers the surface completely—all the way to the container's edge. Editor's Tip: You may have heard a squirt of lemon or lime juice also keeps guacamole from browning. It's true—as long as you cover the entire surface of the dip with citrus juice.

Homemade Guacamole Recipe - Chisel & Fork (2024)

June 24, 2019 | Updated March 2, 2021 by Ryan 1 Comment

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This homemade guacamole recipe, a traditional Aztec dish, consists of mashed up avocado, tomato, onion, jalapeño, lime juice, cilantro and some spices.

Homemade Guacamole Recipe - Chisel & Fork (1)

For those around my age (32), you might have noticed an increase in the popularity of guacamole and there is actually a reason for it. The U.S. government lifted a ban on importing Mexican avocados in the 1990s. I really don't get why we had a ban on avocado to begin with, but alas that's no more.

So tomorrow is our one year anniversary. It's crazy to think we've already been married a year. It was a day neither of us will ever forget and are so thankful for all of our family and friends that were able to join us. Quite a bit has happened in the past two years, including new jobs for both of us, a new house, and starting this blog!

So why did I pick guacamole to post today? Because any time we make anything Mexican related (which is quite often), Lauren immediately goes "Guacamole?" She thinks it's required to have guacamole as a side. And while we don't have it every single time, we do have it more often than not.

This guacamole is house staple for us. I don't think we've made another version in at least three years, although I have looked at some different recipes, but just have never pulled the trigger because we know how good this authentic guacamole recipe is.

It is inspired by Alton Brown's recipe on Food Network. Make no mistake, there is nothing fancy about his, but if you're looking for a good homemade guacamole, this should be the one you try. Oh and it goes great on top of some chicken nachos!

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Recipe Ingredients
Step-by-Step Instructions
How Do I Keep My Guacamole from Browning?
Pro Tips/Recipe Notes
Other Dip/Salsa Recipes
Homemade Guacamole

Homemade Guacamole Recipe - Chisel & Fork (2)

Recipe Ingredients

Avocados - the star of the show.
Limes - helps prevent the guacamole from browning.
Tomatoes - use cherry, grape or roma.
White onion - adds some texture.
Jalapeño - gives some slight heat.
Garlic - added flavor.
Cilantro - adds freshness.
Cumin, kosher salt, cayenne pepper - enhances the flavor.

Step-by-Step Instructions

In a large bowl, scoop out the avocado and lightly mass, leaving chunks.
Add remaining ingredients.
Mix and tastes, adjusting for spice level with amount of cayenne pepper.

Homemade Guacamole Recipe - Chisel & Fork (3)

How Do I Keep My Guacamole from Browning?

So there are a few things you can do to help aid in keeping guacamole from browning. Keep in mind, no matter what you won't be able to keep it longer than 1-2 days.

Seal the guacamole with plastic wrap, making sure the plastic is actually pressed against the guacamole.
Add extra lime juice. If you're making this particular recipe you don't need to do this, as I add a little extra to begin with.
Place avocado pit in guacamole before covering with plastic wrap. The pit helps protect guacamole because it keeps a portion of the dip's surface from being exposed to air which is what turns it brown.

Pro Tips/Recipe Notes

Use Ripe Avocados: Don't take the chance of buying avocados the day of and not having any ripe avocados. Buy a few days ahead of time while they're still firm and then leave at room temperature until soft. You'll know when ready when the avocado yields to firm pressure. Also make sure the stem is still in the avocado when you buy it so air can't get in and brown the avocado.
Stay Chunky: Don't mash the avocado too much. Having some texture leads to a more satisfying guacamole.
Add Flavor: Authentic guacamole isn't just avocados mashed with some salt. You want some added flavor from cilantro, onion, peppers and some lime juice. You can add even flavor more with some spices.

Homemade Guacamole Recipe - Chisel & Fork (4)

Other Dip/Salsa Recipes

Corn Mango Salsa
Rosemary Hummus
Red Pepper Hummus
Beer Cheese Dip
White Bean Hummus

If you’ve tried this homemade guacamoleor any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

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5 from 3 votes