key ingredients for guacamole
Avocado
For immediate use, look for avocados that are ripe and soft (giving a little), but also firm.
Onion
White onion is generally a favorited choice but this recipe calls for red, offering a slightly sweeter, milder and more colorful option.
Cilantro
Cilantro is a staple ingredient in guacamole, adding bright and slightly tangy flavors to contrast the rich, high fat content of the avocados.
Lime (zest and juice)
The lime will add bright, zesty flavors, and will also keep the guacamole a vibrant green (the citric acid in lime slows down the oxidation process that turns guacamole brown).
Jalapeño
The jalapeño pepper will add a spicy kick! The heat level can also be customized to taste – removing the seeds and membranes of the jalapeño will decrease the heat, pickled jalapeño will add some tang and also reduce the heat, and a serrano pepper (in place of the jalapeño) will add the most heat.
Garlic
A little bit of garlic goes a long way, adding warm, savory notes to balance out the creamy texture of the avocado, tangy lime and bright cilantro. Want to go the extra mile? Add roasted garlic instead!
Tomato
If using, look for firm Roma tomatoes to avoid a watery guacamole, and always fold them in last to keep them from getting mushy.