Don’t Ruin Your Guacamole By Making These Amateur Mistakes

Avocados are among the tastiest food items that we’ve ever plucked from trees, right? They’re supremely nutritious and they fit into a wide range of different dishes. Let’s focus on the tried-and-true guacamole recipe, though, and hone in on how to perfect your favorite dip. Everyone has their preferences, but there are some things you should never do.

It all comes down to chemistry (sort of). Here’s a look at the most important things to keep in mind while mashing those avocados up.

Always, Always Hit It With Lime Juice

There are so many different guacamole ingredients that people swear by, including black pepper, cilantro, garlic, cumin, jalapeños, cayenne pepper, paprika—hell, some people even put peas in their guacamole. Whatever floats your boat!

One of the things you should always include, though, is lime juice—around one to two tablespoons per three avocados.

Without an acidic counterpart, guacamole will take on a boring, fatty taste. A bit of lime juice also helps to keep the fruit from turning brown, as does leaving the avocado pit in the bowl.

Step Away From The Food Processor

Don’t pureé the guac—just don’t! (Unless you like the consistency of baby food.)

Guacamole will taste best when it’s a mixture of both mashed avocado and chunks. It’ll look more appetizing, too. You can also spare yourself the cleanup and feel much more invested in the process this way. Hello, #BraggingRights.

As far as add-ins are concerned, go crazy—you’re the one purchasing and consuming the food, after all. People might like to argue about guacamole recipes, but who cares? Tomatoes, red onion, and even cubes of cheddar cheese can completely change the flavor profile of your guac.

Salt It Like The Sea

This is another one that comes down to taste buds and, like, chemical compounds. Salt is the bona fide seasoning you should use in guacamole, for a few reasons. It’ll taste better, as do many things once they’re salted. Adding a teaspoon of salt per three avocados will draw out excess moisture from the flesh, too—keeping your guac from turning into a weird, green pool of juice.