You are using an older browser version. Please use a supported version for the best MSN experience.

Here's How to Make Perfect Guacamole Every Time

Gourmandize Logo By Anna Hartley of Gourmandize | Slide 1 of 10: 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 underripe 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. Here's a quick explanation of the best way to slice and de-seed an avocado safely. 

Choose 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 underripe 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. Here's a quick explanation of the best way to slice and de-seed an avocado safely. 

© Getty Images

More from Gourmandize

image beaconimage beaconimage beacon