Ever have guacamole turn brown? It might taste the same but it’s pretty difficult to look at and enjoy if it’s not bright green. Here are my tips for keeping your guacamole green, bright and tasty!
There are three secrets to keep the avocado in guacamole from oxidizing. The first secret is to add a little bit of acid and the lime juice takes care of that – lemon juice will do in a pinch but it’s not a great match flavor-wise.
Everyone swears up and down that putting the pit back in the guacamole will slow down the browning. So, I do it. I have always done it. But honestly, the pit exuding any kind of “magic” protection may be more of superstition than scientific certainty.
Lastly, oxidation can’t happen without “oxygen” (air) so I not only wrap the guacamole tightly but i actually press the plastic onto the surface. No need to use lots of force, what is important is that the plastic sticks evenly across the surface of the dip all the way to the edge of the bowl. And then, with a light press of the finger, any bubbles stuck underneath are encouraged to exit to the sides.
There are lots of versions of guacamole – you can use garlic instead of onion. My sister-in-law sprinkles some 21-spice concoction and, I have to admit, that it’s pretty decent. How do you make your guacamole? Leave a comment, below and share!
(per serving)
- Serves: 4-6
- Serving size: ⅙th
- Calories: 50
- TOTAL Fat: 4.4g
- TOTAL Carbs: 3.1g
- Sugar Carbs: 0.1g
- Sodium: 28.2mg
- Fiber Carbs: 2.1g
- Protein: 0.7g
- Cholesterol: 0.0mg
- 1 large avocado
- ¼ red onion, finely chopped
- ½ lime, juiced
- 1 sprig cilantro, finely chopped
- 1 pinch salt
- Halve the avocado vertically and remove the pit.
- Run a knife vertically and horizontally into the flesh of the avocado (as illustrated).
- Using a spoon, scoop out all of the "cubed" avocado pieces from the avocado skin into a small bowl.
- Using a fork, mash the avocado to taste - I like to leave it with some texture but you can keep mashing until it's creamy.
- Mix-in the onion, lime juice cilantro and salt.
- Store with the avocado pit inserted in the middle and plastic wrap pushed tightly onto the surface of the guacamole.
- Push out the air bubbles under the plastic working from the pit to the edge of the bowl to ensure a tight seal.
I use lemon and a bit of vinegar and onions and garlic and Worcestershire sauce, no cilantro as I am allergic.
Mostly it stays green.
I sprinkle a little tiny bit of Ball’s Fresh Fruit on top of sliced Avocado or Guac. Work’s better/no browning, than anything I have tried and I’ve tried them all.
Some maybe a sensitive to citric acid.
When avocado turns brown it’s oxidizing. Citric Acid (and lemon juice, too) is an anti-oxidant so it prevents the avocado from oxidizing. : )
Ciao,
L