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My favorite guacamole recipes are often the simplest. You don’t need more than six or seven ingredients to make an incredible dip.
Everyone has different preferences when it comes to guac. Even in Mexico, there is no single way to make guacamole.
But there is one ingredient I see in guacamoles that I tend to steer clear of when I’m making my own. It’s a common addition, one I see more often from homemade guacamoles than at restaurants.
Why I Leave Tomatoes Out
I never include tomatoes. If you like them in your guacamole, then you should add them. And I’ll still eat it because I go for any guacamole I can get my hands on. But if you come to my house, expect it without tomatoes.
If you want to get your tomato fix, there will also be salsa and pico de gallo waiting. But tomatoes always feel a little redundant in guacamole because the citrus from your chosen fruit—whether that be limes, lemons, or oranges—adds enough acidity already.
Plus, they also contain a lot of water which can pool in the guacamole when stored. An added component I don’t really want—and they can cause any leftovers to brown quicker and separate, creating p in the container.
If you plan to finish the guacamole the same day you make it, tomatoes are a fine ingredient to add. But I tend to skip it entirely. The texture of the tomatoes, which turns quite mushy when mashed, gets lost in the avocados.
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What I Always Leave In Guacamole
I change how I make guacamole regularly, but there are a few ingredients I always add no matter the situation.
- Onions: I always use sweet onions, but that’s not to say I don’t love a guacamole served with red onions. Either way, onions are a must in my book no matter which you choose. Maybe you’re feeling fancy and want to add shallots.
- Citrus: Limes are the classic fruit to use for this dip, and mine is never without it. That being said, I like to add several different types of citrus. Just like an apple pie that uses several apple varieties, acid from different types of fruits like lemons, oranges, grapefruit, and of course limes, brings a more complex, deeper flavor.
- Cilantro: If your guacamole comes without cilantro, then I may not eat it. Cilantro adds a fresh, herbal flavor that feels essential. Without it, my chips begin to wander to the salsa.
- Spice: I love my guacamole spicy, so I always dice up a habanero or two depending on how much I’m making. If that sounds too spicy, dice up a less spicy pepper like jalapeños.
- Salt: This should come as no surprise, but salt brings all the flavors together. When we combine various ingredients with avocados, everything needs a final finish. Usually you need more salt than people think, but tasting your guacamole as you make allows you to get the dip just right.
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