Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle). Recipes often call for lime juice, cilantro, onions, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas. Due to the presence of polyphenol oxidase in the cells of avocado, exposure to oxygen in the air causes an enzymatic reaction and develops melanoidin pigment, turning the sauce brown. This result is generally considered unappetizing, and there are several methods (some anecdotal) that are used to counter this effect, such as storing the guacamole in an air-tight container or wrapping tightly in plastic to limit the surface area exposed to the air.
Extract the ingredients required to prepare guacamole from the text. Separate them with a comma.
Here are the ingredients from the paragraph to prepare Guacamole: Ripe avocados, salt, lime juice, cilantro, onions, and jalapeños. While these are the most commonly used, some non-traditional recipes may use sour cream, tomatoes, basil, or peas.