Yummy Guacamole Recipe - Avacados From Mexico Rock (2024)

FAQs

How to make guacamole from hard avocados? ›

Wrap each avocado half in plastic wrap, and microwave for 30 seconds at a time, taking a peek at each interval to check on the texture. Chill the avocado halves until cool and then mash and season heavily with lime, garlic, and salt.

Buy small, rough-skinned Hass avocados. Their rich flavor and buttery texture are essential for guacamole. Large, bright-green avocados are fine for salads but aren't rich enough for guacamole.

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.

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.

You can speed up the avocado-ripening process with a piece of fruit. Put an avocado in a paper bag with a banana, an apple or a kiwi and fold to seal. These fruits produce ethylene gas, a plant hormone that aids ripening. The closed brown paper bag traps the gas inside to speed up the ripening time.

Most people prefer to use sweet white onion in their guacamole recipe. Red or yellow onion tends to give the guacamole too strong of a garlic flavor.

Look at the color: A ripe avocado is shiny and dark green, not black and matte or pale green. Avoid very dark and soft avocados. Give it the squeeze test: Hold the avocado in your hand and squeeze gently with your palm, not using your fingertips. If the avocado is ripe, it will give a little while remaining firm.

You see, lime is a very strong acidic flavor and it can easily overpower the delicate flavor of the avocado. Instead, finely dice red onions and pickle them with lime juice for 15-30 minutes.

The avoFresh contains ascorbic acid (vitamin C) and calcium carbonate. You add the powder mixture to fresh mashed avocado. The avoFresh keeps the avocado fresh and from turning that off-putting brown that avocado pulp gets when exposed to air.

Some people swear by this one, so we had to put it to the test. The verdict: Contrary to popular belief, adding the avocado pit to guacamole does not prevent oxidation. In fact, if it sticks out above the surface, it creates air pockets that prevent the plastic wrap from adhering tightly enough.

Is avocado better with lemon or lime? ›

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.

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. Try adding cilantro, salsa, a diced jalapeno or serrano pepper, feta cheese, or a few dashes of hot sauce.

Yes, you can put your avocados into a brown paper bag with an apple or banana. The natural ethylene gas released by the fruits will hasten the softening of the avocado.

If you have a bunch of rock-hard avocados but crave a sandwich with a creamy avocado spread, try putting unripe avocados in a brown paper bag for three days. Fruits release a gaseous plant hormone called ethylene that triggers the ripening process.

If you're trying the oven method, you don't need any prep; just wrap the avocados in foil and bake them at 200 degrees for 10 to 15 minutes. Technically, both the microwave and oven methods work. Heat can turn a hard avocado into a soft one. But neither method actually ripens avocados.

“Technically you can eat underripe avocado, but the only time I suggest doing this is when it's ripe enough to at least scoop out some of the flesh with a spoon. In this case, I suggest mashing the underripe avocado in with flesh from a ripe avocado,” said Ruth.