The Best Guacamole Recipe { It's So Easy, Too! } - The Eco-Friendly Family (2024)

FAQs

How do Mexican restaurants keep guacamole from turning brown? ›

Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.

Buy small, rough-skinned Hass avocados. Their rich flavor and buttery texture are essential for guacamole. Large, bright-green avocados are fine for salads but aren't rich enough for guacamole.

You see, lime is a very strong acidic flavor and it can easily overpower the delicate flavor of the avocado. Instead, finely dice red onions and pickle them with lime juice for 15-30 minutes.

The avoFresh contains ascorbic acid (vitamin C) and calcium carbonate. You add the powder mixture to fresh mashed avocado. The avoFresh keeps the avocado fresh and from turning that off-putting brown that avocado pulp gets when exposed to air.

“Each panned guac gets sealed airtight with Saran Wrap,” he said. “Then it gets lidded, labeled and stored for later use. This process ensures freshness and prevents browning,” he continued.

To keep the leftover guacamole from browning, the employee rips off a sheet of plastic wrap, then presses it all the way down to the surface of the guacamole, knocking out the air that would be in the container if it was just sealed with a lid.

By using this simple technique, you can keep the brown at bay for about two days (maybe longer if you're lucky). Once you're ready to store the guacamole, place it in an airtight storage container. You can also use a bowl and cover it tightly with plastic wrap.

Although brown guacamole isn't the most appealing, it's completely safe to eat (as long as you've stored the guacamole in the refrigerator, and it isn't more than three days old).

Tomatoes – Roma tomatoes are the BEST for homemade guacamole. Make sure to remove all the seeds first. You can also chop up cherry/grape tomatoes. Jalapeño – If you don't like spice at all, you can leave it out!

Often an additional pop of citrus is all guac needs to come alive and taste better. If you still aren't happy with the taste, you can rely on mix-ins to jazz it up. Try adding cilantro, salsa, a diced jalapeno or serrano pepper, feta cheese, or a few dashes of hot sauce.

What is the best onion for guacamole? ›

Most people prefer to use sweet white onion in their guacamole recipe. Red or yellow onion tends to give the guacamole too strong of a garlic flavor.

2. Texture is everything. The perfect guacamole texture is equal parts smooth and chunky. Slice each avocado in half around the pit and scoop the full half avocados into a bowl.

I like the flavor better with lemon juice, but lime works too. If you're out of fresh lemons or limes, try using bottled lime or lemon juice. Although, freshly squeezed juice is definitely the best! Salt: Salt enhances the flavors and brings it all together.

The onions and garlic add a nice zing to guac, but consider these spicy extras for an even spicier recipe: chopped jalapeno peppers (up to 1 whole, minced), cayenne pepper (up to 1 tsp), red pepper flakes (up to 2 tsp), hot sauce of your choice (to taste), diced green chiles or additional black pepper.

I simply squeezed the juice from half a lemon over the surface of the prepared guacamole. I checked for browning after one hour, one-and-a-half hours, and two hours.

Other seasonings and spices like paprika or cayenne can add a kick to standard guacamole. Crushed red pepper, cayenne, paprika, or even garlic powder can up the flavor in a store-bought guacamole and allow you to cater it to your own tastes.