Learn how to make the BEST guacamole recipe that will stay fresh and bright green for days! Guacamole is one of my absolute favorite snacks, and there’s no reason not to make it from scratch. It comes together in no time, and you have total control over the flavors and heat level. If you love homemade guacamole, this is the best guacamole recipe you will ever try! (At least, in my humble opinion).
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.
Homemade guacamole is one of my absolute favorite things. Sometimes when no one is looking, I’ll eat it with a spoon. Today, I’ve got some tricks to show you that will help you keep your guacamole bright green for days!
Why Does Guacamole Turn Brown?
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.
I’ve got a trick to show you!
How to Keep Guacamole Green
Lime juice slows down the oxidation 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! The magic ingredient is 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.
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.
There are many other uses for citrus acid, FYI. It adds a great tang to recipes. For example, I use it in the coating of these passion fruit geleés to make them taste similar to sour gummy candies.
How to Make Guacamole
- 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 also 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.
- New to cooking? Check out my tutorial videos: 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.
Looking for More Avocado Recipes?
Check out my Creamy Avocado Pasta, Chilled Tomatillo Avocado Soup, and Sweet Potato, Apple and Avocado Salad!
My Favorite Guacamole
- 4 medium avocados, ripe but not mushy
- Optional: 1 teaspoon citric acid powder
- 2 serrano or jalapeño peppers, finely diced
- 1 medium red onion, finely diced
- 1/2 cup fresh squeezed lime juice (3-4 limes)
- 1-2 small garlic cloves, minced (see notes)
- 1/4 cup fresh cilantro, chopped
- 1 1/2 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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
thank you for this recipe and the vitamin C powder preservation tip! Nice, also like your style of guacamole, heat is preferred too and I control mine through the addition or subtraction of jalapeno seeds, hadn’t considered the size of the jalapenos themselves as an additional factor, good to know!
I love guacamole! Thank you for the tip, I never heard about the Vitamin C powder!
Jalapenos versus serranos… Try both together. Jalapenos give early heat. Serranos come on after a bit., as in, “Hmmm… not that spicy… oh, wait…”
To check a jalapeno for heat, try a bit of just the green. If it is too mild, keep more of the white ribs.
Marta / What should I eat for breakfast today says
I looove this post, I am so trying it out. Thank you so much for theta <3
Taylor @ Food Faith Fitness says
Is it wrong that I want to eat a bowl for dinner?! This DOES sound like THE BEST!
gerry speirs says
A staple here in my house ;)
When serving Apple slices, for dips I make a Citric Acid water in a bowl large enough to hold the apples and drop the slices into the water. I put in the fridge until the party begins drain the apples and serve. They will stay nice and fresh looking and be very crisp.