For quite some time now, I’ve been wanting to get back to basics. I’m always hesitant… does the internet really need another guacamole recipe? Of course not. However, while this site is full of more unique recipe combinations I’ve pulled together over the years, I’d like to widen my selection of kitchen staples as well as basic tutorials and guides. So if you’ll humor me while I begin adding these in, I’ll still be offering my regular content as well.
Avocados are the best, am I right? I love them sliced in half with balsamic dressing (or a thick, aged balsamico) poured into the center. They add a cool, smooth richness to salads, toast, soups, tacos, chili… to so many things. But guacamole will always be king.
The problem with guacamole, in addition to many other avocado recipes, is oxidation. Avocado flesh will turn brown and slightly bitter within hours after exposure to air. Lime juice slows down this process, but not for long. However, there’s a trick that will dramatically extend the life of your guacamole without effecting the flavor or texture! It’s Vitamin C powder, also known as citric acid powder.
You can find this for sale under various brand names, but the one I see most widely available in stores is from Ball, the canning company, and it’s sold under the name Fruit Fresh. You can also order it off Amazon (this is an affiliate link, FYI).
All you need to do is stir in some of this quick dissolving powder and viola: fresh guacamole for days. This is a great trick if you’re preparing food for a party, or even a large batch for your family that won’t be finished in one sitting.
Some notes on the recipe:
- As you can see from the photos, I like my guacamole very textured, with large pieces of avocado. This is a personal preference; feel free to mash them however you prefer.
- I like a lot of lime, heat, and a good amount of salt. I tried to keep the ingredient list reasonable, but you should use the listed amounts as a guideline and adjust according to your personal preference. I always adjust flavors to taste. Sometimes I throw everything together and it definitely needs more salt, onion, etc. Especially the next day. Flavors will change overnight as they have a chance to mingle. This is especially true with dips and soups.
- I find that jalapeños vary greatly in heat. Some are very spicy; others (often the large ones) might as well be green bell peppers. If you like heat, serrano peppers are much more consistent. Also, when your dicing any hot pepper, keep in mind that most of the heat is located in the white pith and seeds. You can leave some of that stuff in the dice for an added kick.
- I’ve started working on tutorial videos. New to cooking? Check out: how to cut an avocado & dice a jalapeño.
- If the guacamole tastes like it’s “missing something,” chances are that you need to add more acidity (lime) and/or salt. This is a general concept to keep in mind when you’re cooking anything! Acidity and salt make all the difference.
- 4 medium avocados, ripe but not mushy
- Optional: 1 teaspoon Vitamin C powder
- 2 serrano or jalapeño peppers, finely diced
- 1 medium red onion, finely diced
- ½ cup fresh squeezed lime juice (3-4 limes)
- 1-2 small garlic cloves, minced (see notes)
- ¼ cup fresh cilantro, chopped
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- Tortilla chips or vegetables for serving
- Slice the avocados in half lengthwise and remove the pit. Scoop the flesh into a large bowl and mash. If using, stir in the Vitamin C powder.
- Add the peppers, onion, lime juice, garlic, cilantro, salt, and pepper. Stir to combine.
- Taste and adjust seasonings accordingly.
- Serve with tortilla chips or vegetables.