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Doni

How to Keep Guacamole From Turning Brown

 
Posted August 29th, 2014 @ 6:29pm

How To Keep Your Guacamole From Turning Brown

I LOVE fresh guacamole, but if you don't eat it all, it turns brown.  I tried putting the pit in... personally, I don't think it works.

Here's how I do guac:

INGREDIENTS:

2 Medium Avocados: the avocado is ripe when it's got a little squish.. if it's hard, it's not ripe)

2 Cloves of garlic freshly chopped fine: you can use the jar garlic, but I think fresh tastes better.

1/2 Lime

1/4 Cup Cilantro freshly chopped fine

1/2 teaspoon of fresh cracked pepper

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I like to score my avocados while it's still in the skin and then scoop the avocado out with a spoon (see pick below).  DON'T SMASH YOUR AVOCADO... great guacamole is chunky. 

Great cilantro is hard to find.  It should be VERY FRAGRANT.  The best cilantro I have found is at Hiller's... and it's Michigan grown, which is impressive.  It's not easy to grow great cilantro this far north.

In a bowl, mix all five ingredients until it's creamy, but chunky.  You're done.  Now to store:  I layer a small amount of fresh salsa on top (see pic below).  It's the AIR that turns the guac brown.  I can make guac the night before, layer the salsa and show up to a party with fresh delicious guac.  I have gone as long as FIVE DAYS before mixing my guac and it was still fresh and delicious.  If you're a purist and don't want salsa in your guac, layer plastic wrap on top of your guac.  It doesn't work quite as well, but it will work.  Enjoy!

   

 

 

 

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