Favourite Guacamole

This is the slightly old-school American take on guacamole, with a couple of unexpected additions that take it past basic. A teaspoon of Worcestershire sauce adds a savory, almost meaty depth, and a couple of teaspoons of mayo make the texture extra creamy without diluting the avocado flavor.

Lemon juice instead of the more typical lime is doing two jobs. It brightens the avocado and (more importantly) the citric acid slows the enzymatic browning that turns guacamole gray within an hour. Use both lemon and lime if you want the classic Mexican brightness alongside the keeping power.

Fresh chopped green chilies (think Anaheim or Hatch) add gentle heat without overwhelming the avocado. They mellow as the guac sits, so make this a little spicier than you want and let it rest 15 minutes before serving.

White pepper is the right call for guacamole. Black pepper would speckle the green visually and bite too sharply against the rich avocado.

Pro Tips

• Use ripe but firm Hass avocados. They should yield to gentle pressure but not feel mushy. Overripe avocados turn stringy and brown.
• Mash to your preferred texture. Some like chunky, some smooth. A potato masher or pastry blender is better than a food processor, which over-purees.
• Press plastic wrap directly onto the surface of the guacamole when storing. Air contact is what causes browning, even with lemon juice.
• Serve with warm tortilla chips, in tacos, or alongside fajitas.

Variations

• Swap the green chilies for a finely diced jalapeño for cleaner heat.
• Add 2 tablespoons of fresh chopped cilantro for a more traditionally Mexican profile.
• Stir in ¼ cup crumbled cotija cheese and a drizzle of olive oil for a Spanish-inspired tapa version.