The Best Pomegranate Guacamole Recipe (2024)

FAQs

What makes guacamole taste better? ›

Fresh cilantro – I love the refreshing kick it adds to this guacamole recipe, but you can skip it if you're not a fan. Fresh lime juice and zest – They make the guacamole zesty and bright. Jalapeño – For heat. Feel free to omit it if you're sensitive to spice.

Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.

Sour cream is a simple addition to your favorite guacamole recipe. Just a few tablespoons to a small batch recipe will do it. The sour cream adds a nice tang without being too overbearing and it also creates a creamy, silky mouthfeel. A fabulous contrast to the crunch of tortilla chips.

Guacamole needs to be made fresh or just a few hours ahead of time. If you're not planning to serve it immediately, press a piece of plastic wrap directly over the dip and refrigerate for up to two hours; after that, it will start to deteriorate. Be sure to bring it to room temperature before serving.

Diana Kennedy all but forbids it in The Art Of Mexican Cooking, saying it “spoils the balance of flavors.” In Hugo Ortega's Street Foods Of Mexico, Ortega writes, “the secret to a good guacamole is to respect the avocado flavor and not drown it in lime juice” (he adds a scant 1/4 teaspoon for two large avocados).

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. Try adding cilantro, salsa, a diced jalapeno or serrano pepper, feta cheese, or a few dashes of hot sauce.

The avoFresh contains ascorbic acid (vitamin C) and calcium carbonate. You add the powder mixture to fresh mashed avocado. The avoFresh keeps the avocado fresh and from turning that off-putting brown that avocado pulp gets when exposed to air.

After testing nine methods, I found that a good squeeze of lemon juice was by far the best at preventing guacamole from turning brown. Lime juice was a close second.

The verdict: Contrary to popular belief, adding the avocado pit to guacamole does not prevent oxidation. In fact, if it sticks out above the surface, it creates air pockets that prevent the plastic wrap from adhering tightly enough.

1- Using overripe or too green avocados

However, the color of the skin is not the only indicator of a good avocado. Luckily there are tips that you can use to pick the right ones. Sometimes we will find guacamole made with overripe or too green avocados, which makes guacamole taste bad either way.

What does lime juice do for guacamole? ›

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 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.

The key is simple: you need to press the plastic wrap directly and completely against the surface of the guacamole. When stored this way, guacamole can be made ahead and stored in the fridge up to overnight with nary a brown spot in sight. Preparing for a party just got a whole lot easier.

Although brown guacamole isn't the most appealing, it's completely safe to eat (as long as you've stored the guacamole in the refrigerator, and it isn't more than three days old). "While a bit off-putting to look at, brown guacamole is totally safe," confirms Food Network's nutritionist, Dana Angelo White, MS RD ATC.

“Each panned guac gets sealed airtight with Saran Wrap,” he said. “Then it gets lidded, labeled and stored for later use. This process ensures freshness and prevents browning,” he continued.

Add enough lime and salt

I find, 1 tablespoon lime juice to every lime is the perfect ratio. If your avocados are on the small side you may need a little less. If you taste your guacamole, and it's bland, it is easy to remedy! Add salt or lime juice to taste and keep adding until it tastes just right.

If you like a little kick in your food, dice up some spicy jalapeño and mix it into your guac to your family's preference. Roasted Tomatoes: Add some sweet summer-inspired flavor to your favorite guacamole recipe with roasted tomatoes — this combo tastes especially great spread across a slice of toast.

All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity—will help balance the richness of the avocado. If you want, add chopped cilantro, chilis, onion, and/or tomato.

Sometimes ingredients can be bland or produce a bitter taste. An avocado that is not ripe will be bitter. Add ½ teaspoon of sugar per cup of guacamole to reduce bitter taste.