Heirloom Tomatoes

All tomatoes add acidity and balance out the creaminess of guac, but heirlooms boast slightly different flavors. Start by cutting firm heirlooms into small pieces.

Remove the seeds and just use the tomato flesh if you prefer a firmer texture or mix the seeds into the guac. Include multiple heirloom varieties for a diverse range of flavors.

Fire-Roasted Corn

The extra bit of char of fire-roasted corn adds a deeper flavor to your guac. It will also add unexpected colors and textures to your simple dip.

Simply remove the husks and put your corn on an open flame for a few seconds on each side. It's roasted and ready to mix when it starts to blister and turn golden brown.

Infused Oil

Olive oil makes guac even creamier, but for enhanced flavor and texture, try infused oil. Oil infused with lemon or lime pairs well with the rich avocado.

If you want a subtle hint of spice, use green chili-infused or chipotle-infused olive oil. Other pressed oils, like coconut, avocado, and sunflower oil will work too.

Roasted Garlic

To roast garlic, chop off the top of an entire head of garlic, drizzle olive oil over the exposed cloves, wrap it in foil, and bake for 30 minutes to one hour.

Roasting garlic turns it into more of a paste, which you can mix into your guac. It also makes the flavor richer while toning down some of the harshness common with raw garlic.

Specialty Salt

Salt brings out the flavors of guac, but swapping table salt for kosher or sea salt, which are both coarser and less refined, can provide a more distinct flavor.

Pink sea salts, like Hawaiian sea salt, have a more delicate taste than harsher salts. Black salt, on the other hand, is heavy on sulfur which can give your guac an egg-like taste.