While brown guacamole is safe to eat, it’s not all that pleasing to the eye. Keep guacamole green with these three strategies.
1. Cover with Water
If this method sounds a little odd, hear us out: Smooth your guacamole with a spoon, and pour a tablespoon or two of water to cover the entire surface of the guac. Then, cover with plastic wrap and store in the fridge. The layer of water over the guac prevents air from getting to the avocado dip, which stops any browning, but the fat-filled dip doesn’t absorb the water. Pour the water out of the bowl, give the guac a stir, and serve. No one will ever know your little secret.
2. Add Extra Lime Juice
The acidic nature of lime juice guards against oxidation so pours an extra squeeze or two atop the dip before storing. When you’re ready to eat, mix the juice back in. Not only does it help slow browning, but it’ll also give the guac a burst of fresh flavor.
3. Press on the Plastic Wrap
Decrease the amount of air that can reach the guac by pushing plastic wrap onto the surface. The direct contact between the dip and the wrap will slow oxidation, leaving your guac more presentable for a longer period of time.
- -3 medium-large about 1 1/4 pounds ripe avocados
- -1/2 medium white onion chopped into 1/4-inch pieces (about 1/3 cup)
- -Fresh hot green chiles to taste usually 2 serranos or 1 jalapeno, stemmed, seeded (if you wish) and finely chopped
- -1/4 cup soft recipe ready sundried tomatoes, chopped into 1/4-inch pieces (patted dry on paper towels if oil-packed)
- -1/4 cup loosely packed chopped fresh cilantro (thick bottom stems cut off), plus a little extra for garnish
- -1 or 2 tablespoons fresh lime juice
- -A little Mexican queso fresco or other fresh garnishing cheese like feta or salted farmers cheese for garnish (optional)
Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit and scoop the avocado flesh into a bowl. Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree. Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and mix into the avocado, along with the chiles, tomatoes, and cilantro. Taste and season with salt and lime juice–the guacamole usually takes about 1 teaspoon of salt; lime juice is a matter of personal preference.
Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve (for best results, this needs to be within a couple of hours). Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and queso fresco (if you’re using it) and you’re ready to serve.
Makes about 3 cups,
BEST EVER GUACAMOLE
A tried and true guacamole recipe that’s easy to make, uses fresh ingredients and is loaded with flavor. It’s the best guacamole dip hands down. Watch the video above to see how quickly it comes together!
- 3 avocados (ripe)
- 1/2 small onion, finely diced
- 2 Roma tomatoes, diced
- 3 tbsp fresh cilantro, chopped
- 1 jalapeno pepper, seeds removed and finely diced
- 2 garlic cloves, minced
- 1 lime, juiced
- 1/2 tbsp sea salt
Slice the avocados in half, removed the pit and skin and place in a mixing bowl. Mash the avocado with a fork and make it as chunky or smooth as you’d like.
Add the remaining ingredients and stir together.
Three Ways to Make Guacamole Less Caloric
1. Use Low-Calorie “Fillers”
In our Skinny Guacamole, we replaced half the avocado with shredded zucchini, a stealth secret to cutting calories and bulking up each bite. One serving of this lower-calorie option shaves off 100 calories and 6 grams of fat from the traditional version. You can also blend in some peas or edamame for a matching mash that adds body and bulk without boosting overall calorie count.
2. Make a Salsa-Guac Combo
You can add instant flavor to mashed avocado and cut calories per serving by stirring in your favorite salsa. A tomatillo-based option keeps the green theme, but tomato-based salsa (or chopped fresh tomato) also makes a delicious add-in. Salsa has just a few calories per tablespoon, so you can keep your creamy dip while stretching your calorie allowance. Just be sure to check labels—and taste before adding any salt—salsas can be high in sodium.
3. Swap Chips for Celery
Calories can really stack up high if you’re dipping into guacamole with fried tortilla chips. Choose bell pepper strips, carrots, celery or other veggies instead for a lower-calorie, nutrient-packed alternative.
Chipotle released their top-secret Guacamole recipe on their website. The recipe from their website is pretty simple (and Spoon’s copycat Chipotle guacamole used the exact same ingredients!). So help your wallet by making your own guacamole to combat your Chipotle addiction and bring it with you on your next Chipotle visit.
- 2 ripe Hass avocados In the restaurant, we use 48 per batch, multiple times per day
- 2 teaspoon lime juice
- 2 tablespoon cilantro chopped
- ¼ cup red onion finely chopped
- ½ jalapeño including seeds (finely chopped)
- ¼ teaspoon kosher salt
Choose the right avocado. It should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
Cut the avocado in half and remove the pit (carefully!).
Scoop the avocados and place in a medium bowl.
Add the salt and, using a fork or potato masher, mash until a smooth consistency is achieved.
Fold in the remaining ingredients and mix well.
Taste the guacamole (over and over) and adjust seasoning if necessary.
If you are like me you enjoy having guacamole as often as possible. Hopefully, you will enjoy these recipes.
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