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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

  • 16 Cherry tomatoes
  • Black olives
  • 4 Big tortillas
  • 4 Handfuls of baby spinach
  • Sprinkle of feta
  • Grated cheddar
  • Olive oil

METHOD

  1. Slice the cherry tomatoes and black olives in half.
  2. Lay out a quesadilla, and top with baby spinach, cherry tomatoes, olives, feta and cheddar.
  3. Fold in half.
  4. Heat a pan and drizzle with olive oil. 
  5. Cook quesadilla on both sides, until golden. 
    Enjoy!

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