Look, we know you all have a lot of ~feelings~ about guacamole. Like politics and religion, its a sensitive subject thats best approached with tact (or better yet, not at all. Definitely never on a first date).
But whether or not you put peas in your guac or not, there are a few non-negotiable rules to this Mexican staple.
Here are the most common things people screw up when making it, according to senior food editor (and guacamole Jedi master) Rick Martinez.
1. Using Under-, Over- or Not-Uniformly Ripe Avocados
In a perfect world, we would all be blessed with perfectly ripe avocados whenever the urge to make a batch of guac strikes. But lifes not like that, so Martinez advises planning ahead: Most grocery stores sell under-ripe avocados; buy them a couple of days in advance and let them ripen on the countertop. Theyve reached optimal ripeness when they have a little give, but arent soft or mushy. In a pinch, Martinez has made guac with under-ripe avocadoes (Just mash the [—] out of them), but thats, of course, not ideal. Additionally, never combine avocados with different levels of ripeness. The textures wont meld together, leaving you with hard little icebergs of avocado floating in a sea of mushy guac. You can do better than that.
2. Not Using Hass Avocados
When it comes to the lusciously creamy texture we associate with guacamole, there can only be one variety: Hass, the king of all avocados. Hass avocados have a richer and more concentrated flavor than other varieties, like the larger but more watery Florida avocado. Luckily, the options most commonly available in grocery stores are Hass. Theyre smaller with dark green, pebbled skin.
3. Not Cutting Out the Blemishes
A bruise or brown and mushy spot on your avocado isnt a deal-breaker (unlike mold on bread, it wont contaminate the whole thing). However, it will turn the rest of your guacamole dirty swamp green, according to Martinez. Ensure your guac stays brilliantly verdant by spending an extra 30 seconds cutting out the blemished spots.