Serve this creamy dip with tortilla chips for an authentic Mexican snack. For a refreshing twist serve the guacamole with crisp raw veggies like carrots, celery strips or even sliced fennel or radishes.
Choosing the right avocado is the key to great guacamole. You want to use the smaller, darker-skinned Haas fruits, which generally produce smooth, creamy guacamole. The larger, green, shiny-skinned avocados are best saved for salads or stuffing.
For guacamole, you want the avocados to be relatively soft. If they’re just squeezable to the touch – soft enough to mash with a fork – then they’re perfect. If your avocados are too hard place them on the counter for 2 to 3 days until they ripen. For slicing into salads avocados should be firm, but not rock hard.
To remove the flesh of an avocado, make a cut lengthwise all the way around the avocado then separate the halves, remove the stone, and scoop out the flesh with a spoon.
Some people swear by placing an avocado stone in their guacamole to prevent it from browning. I’m not a big fan of this idea. I don’t like anything to get between my chip and my guacamole. But if you want to make the recipe a wee bit ahead, just cover it with plastic wrap by pushing the plastic flat onto the surface of the guacamole. Doing this, along with the acid from the lime juice, should keep it fresh for a few hours without discoloration.