How to Choose the Perfect Avocado to Make Guacamole
Before we explain the process to make guacamole, we can’t overlook the most important detail: the avocado. A ripe avocado has a buttery texture inside and a faintly nutty flavor. When shopping for an avocado, look for one that:
Yields to gentle palm pressure but isn’t too mushy. (If your market only has firm avocados, ripen a few at home.)Has no blemishes.Feels heavy for its size.Has the stem attached; stem-free fruits are more likely to have brown spots inside.
Test Kitchen Tip: Can you make guacamole with hard avocados? You can, but we recommend waiting until those underripe picks loosen up a bit. Ripen firm avocados in a paper bag for 2 to 4 days. Once ripe, whole avocados can be refrigerated up to 5 days until needed.
How to Prep an Avocado for Guacamole
Injuries sustained from cutting avocados are remarkably common, so before you start slicing to make guacamole, here’s a refresher about how to cut an avocado: If mashing the avocado, scoop out the flesh with a spoon. If dicing the avocado, use a small knife to make parallel cuts in one direction just through the flesh. Rotate and repeat the cuts to create a diamond pattern. Scoop out the pieces of avocado with a spoon. If you swear by your freezer stock or have already invested in one of those bags of diced frozen avocado, you might be asking yourself, “Can I make guacamole with frozen avocado?” You bet! Simply thaw the avocado chunks at room temperature for about 1 hour. Since they’re already coated in citric acid (which naturally occurs in citrus juice; more on this shortly), the avocado pieces will retain their green color. You might notice a minor difference in texture between fresh and thawed frozen avocado, but after you jazz it up with other mix-ins, there won’t be a drastically noticeable contrast between the two.
How to Make Guacamole
Once you mash or cut up the avocado and prepare the other ingredients, mastering how to make guacamole is a cinch. First, round up the ingredients for your chosen guacamole recipe. This will often include:
Fresh ripe avocados, peeled and pitted, then cubed or smashedDiced onionDiced tomatoLime juiceMinced garlicSalt
Stir together all ingredients but avocados, adding in mashed or diced avocados last and stirring gently. For a smoother-textured guacamole, use a blender or food processor. Test Kitchen Tip: Wondering how to make guacamole without making a mess? Place all of the ingredients into a resealable plastic bag. Seal the bag, then squeeze and knead it to mash the ingredients into an almost-smooth consistency. Serve immediately or chill up to 8 hours (after 8 hours it can water out and start to discolor, making it less appetizing). When you’re ready to serve the guacamole, cut off a corner of the bag with scissors and squeeze the guacamole into a serving bowl.
Guacamole Ingredient Mix-Ins
Discover how to make spicy guacamole, sweet guacamole, or guacamole any which way. Stir any of the following ingredients into a basic guacamole recipe (or purchased guacamole, if you’re crunched for time and want to make it look like you DIY-ed):
Spices: Ground cumin, cayenne pepper, Tajín, everything bagel seasoning Sauces: Worcestershire sauce, chili crisp, fish sauce, hot sauce Creamy elements: Sour cream, plain Greek yogurt Fruits: Chopped mango, chopped papaya, chopped pineapple Vegetables: Chopped sweet pepper, finely chopped jalapeño chile pepper, chopped chipotle in adobo, peeled and diced jicama, diced and roasted pumpkin, fresh green peas Proteins: Cooked chorizo, cooked crispy bacon, drained and rinsed canned black beans
Guacamole Toppings
Seal the deal by sprinkling on one or two of these finishing touches:
Sauces: Hot sauce, balsamic vinegar Cheeses: Crumbled queso fresco, crumbled feta, crumbled goat cheese, crumbled blue cheese Fruits: Pomegranate seeds, finely diced mango, finely diced pineapple, finely diced papaya Vegetables: Diced tomato, sliced green onions, grilled corn kernels Nuts and seeds: Toasted pumpkin seeds, chopped spiced nuts, toasted corn nuts, sliced almonds Herbs: Snipped fresh cilantro
How to Serve Guacamole
Now that you’re a pro about how to make fresh guacamole, let’s dig into how to put it to delicious use! Scoop with:
Tortilla chipsPita ChipsCarrot sticksCelery sticksJicama slicesBlanched asparagus spearsSliced sweet peppersHalved radishes
Or serve as part of:
A sandwich A layered dip A Mexican main dish condiment An omelet, atop a frittata, or folded into scrambled eggs In or on soup A stuffed mushroom snack
How to Keep Guacamole from Turning Brown
Homemade guacamole turns brown when an enzyme in the fresh avocado flesh reacts with the oxygen in the air, triggering oxidation. To slow the browning process:
Add acid. Citrus juice can help discourage oxidation.Aim for airtight. Store fresh guac in a small container, press a piece of plastic wrap directly on top of the surface to act as a barrier to air, then pop on the lid.Keep the pit. To keep guacamole fresh for a few extra hours, don’t discard the pit after slicing the fruit. This is one of our main solutions for how to keep guacamole from turning brown between party prep and the actual event; simply pop the pit in the bowl of guacamole until you’re just ready to serve. To store longer, layer on the plastic wrap and refrigerate for up to 24 hours, depending on the recipe.
If the surface of the guacamole starts to discolor, simply scrape off the discolored portion. The guacamole should still be perfectly safe to eat.
