Best Guacamole Recipe - Love and Lemons (2024)

FAQs

Best Guacamole Recipe - Love and Lemons? ›

I know the traditional way uses lime, but I personally prefer guacamole with lemon! 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!

I know the traditional way uses lime, but I personally prefer guacamole with lemon! 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!

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.

In my opinion, all guacamole should include tomato for texture and flavor. Regular tomatoes tend to be too watery, so go for grape tomatoes instead! You can quarter them and they'll stay nice and firm. Go easy on the lime.

When you use roughly 1 tablespoon of lime juice per avocado, the acidity will prevent the avocados from turning brown overnight in the fridge. I always make this recipe the night before with no browning. Use a tall (not wide) storage container.

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 ). Therefore, squeezing a little lemon juice on top of your cut avocado before storing it could help delay browning.

You can freeze guacamole for up to 3 months. So, if you have a good avo that's about to turn, mash it, mix it with guac ingredients (here's the full recipe), drizzle with oil and freeze for when you next need a creamy avo dip hit, or want to jazz up a mid-week Mexican dinner.

Lime juice is the winner for the best overall substitute for lemon juice because of its similar taste and acidity level (which makes a big difference in recipes). It can be used at a 1:1 ratio level. Lime juice will work for both savory and sweet dishes and in co*cktails.

“Each panned guac gets sealed airtight with Saran Wrap,” he said. “Then it gets lidded, labeled and stored for later use. This process ensures freshness and prevents browning,” he continued.

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).

Does putting the pit in guacamole keep it fresh? ›

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.

Once opened, store-bought guacamole usually lasts 1-2 days. Homemade guacamole also usually lasts 1-2 days. You'll know it's gone bad when it has a substantial puddle of brown liquid and the layers below the surface have lost their vibrant green hue. That's when it's time to throw it out.

Keep your guacamole recipe the same, but when preparing the ingredients, mash your avocados with ¼ cup of sour cream before adding in extras like chopped onion and cilantro. The tanginess of sour cream will add depth of flavor — and work to keep your guacamole fresh until chow time.

The most common symptoms of food poisoning include diarrhea, stomach pain or cramps, nausea, vomiting, and fever. Signs of severe food poisoning include bloody diarrhea, diarrhea that lasts more than 3 days, fever over 102°F, vomiting so often that you cannot keep liquids down, and signs of dehydration.

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.

Guacamole must be made with perfectly ripe avocados, she insists. But if you find yourself with subpar avocados, add a teaspoon of olive oil into the mix. “The oil helps it be more lush and unctuous,” Cámara explains.

Store-bought guacamole often contains sour cream, added sugar, artificial flavors, preservatives, and a lot of sodium.