All guacamole recipes call for lime juice, some tomato variant, even hot sauce. I want to make a low-acid guacamole.

Is the acid necessary? How do I go about making low-acid guacamole? If it plays a role in the finished product, is there something I can substitute?

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    Hello Sonihal, recipe requests are off topic here. I rewrote your question to be more general, instead of closing. – rumtscho Apr 22 '15 at 15:19

At its simplest, guacamole is just mashed avocado. Avocado is not particularly acidic on its own, so add whatever non-acidic ingredients you like.

Consider cilantro, sour cream or whatever low or non-acid flavorings suit you.

See: Browning Avocados - What Helps? for more on acid and avocados.

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    That said, depending on what the reason is for avoiding acid, the recipes with acidic ingredients might be fine. It's generally a pretty small amount, more on the scale of brightening the flavor than making it tangy. – Cascabel Apr 22 '15 at 16:01
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    Simple guac with just salt and pepper is great. :) – Catija Apr 22 '15 at 16:18
  • @Catija Don't forget the vitamin C! :) – Jolenealaska May 29 '15 at 3:55

Acidity helps the avocado/guac stay fresh, without acidity it oxidizes fast & it turns brown.

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