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10 Steps To The Perfect Guacamole

By Anna Hartley, 11/09/2016
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Getting guac spot-on can be quite tricky. We've looked at this favorite from every angle, and put together 10 top tips for the perfect dip.

Chose the right avocados

The word guacamole is derived from the Aztec Nahuatl words for avocado (ahuacatl) and sauce (molli) so it makes sense that avocados are the most important ingredient. The best variety for guacamole is Hass, for their rich buttery flavor, with the added benefit that they can be found almost year-round. Guac needs to be made with perfectly ripe avocado, but the window of time in which avocados are perfect is notoriously short. Our advice is to buy the avocados under-ripe 4-5 days before you need them, and allow them ripen in a brown paper bag at room temperature until they become soft but not squishy. If they ripen too fast, store them in the refrigerator as this will slow down the process. Click here for a quick explanation of the best way to slice and de-seed an avocado safely. 


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Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

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