Holy Guacamole! 18 of the Best, Most Guac-tastic Recipes EVER (2024)

FAQs

Is red or yellow onion better for guacamole? ›

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.

If you taste your guac and it is bland, start with more salt. Next, add lime juice. 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.

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.

What kind of onion should you use? Guacamole is the only instance where I use white onion, as I mostly cook with red onion and yellow onion. But the clean flavor of a white onion is really optimal and important for the best guacamole. Red onion is a close second choice, if that's what you have on hand.

Lime is an integral part of great guacamole—or so we thought. Turns out, you get to taste and enjoy the pure flavor of avocado better in guacamole without the lime.

Add milk or cream to make your guacamole denser. Place slices or cubes of fresh cheese on top of your guac. Add chopped mint to make your guacamole even fresher. Mango cubes add an unexpected touch and also keep your guac from turning brown.

Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.

Add the fact that our guacamole is made with real Haas avocados and you've got a taste-bud symphony going on here.

Tomatoes are great — but not in guac.

They don't add anything other than filler. When you eat guac, what you want is creamy avocado, fresh lime, savory onion, salt, and maybe a little cilantro, if that's your thing. I'm never putting tomatoes in my guacamole and neither should you.

Can I freeze guacamole? ›

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.

Squeeze the juice of a lemon over the avocados. (Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole.). Add garlic, jalapeno, tomato, onion and salt to the bowl.

It depends on the purpose you intend to use the onion for. For salads, salsas, and anything raw preparations, we recommend red onions because of their color and mild flavor. But if it's for cooking and adding flavor to dishes, yellow onion is the perfect choice because of its sweet flavor.

For most cooked dishes, red and yellow onions are interchangeable, so feel free to use what you have on hand. But if you're looking for a gorgeous color—plus the antioxidant anthocyanins that come with that color—reach for spicy red onions and give your dish that dash of drama.

The great thing about homemade salsa is you can make it just how you like it! White onion – you can also use a yellow or red onion, but white onion is what is traditionally used to make salsa.

White Onions

If you love Mexican food, this is your go-to onion. With a bite that doesn't linger for too long, they add an onion-y brightness without overpowering other flavors. White onions are delicious when used raw—especially in salsa, salads, or sprinkled on tacos as a garnish.