Keeping Guacamole Fresh & a Recipe
Guacamole seems you love it or hate it. There is no in between. I love it! What is not to love people? The color may not be the most appealing, especially if the guacamole is exposed to air and turns dark, but the taste is wonderful!
To keep your guacamole from getting dark and slimy is really easy. First be sure to use lemon juice in your recipe. Just like using lemon juice with other fruits, it helps to keep the original color.
Guacamole tastes best when it sits a few hours in the refrigerator to let the flavors blend. Even with lemon juice in the mix, a few hours of sitting can give your guac a layer of dark yuck. To keep that from happening take a piece of plastic wrap and lay it right on top of that bright green goodness. Smooth the plastic right over the guacamole so no air can get to that top layer. Then take a second piece of plastic and put in on top of the bowl. It helps keep the first piece in place and gives you double protection. When you are ready to serve, your guacamole will be as bright green as the minute you made it!
There are a lot of variations of guacamole, but here is a simple recipe to get you started.
Guacamole
2 ripe avocados
2 TB lemon juice
1 small tomato chopped
2 TB onion finely chopped
1/4 red pepper
1/4 garlic powder
salt to taste
Cut avocados in half, remove pit, and scoop out the fruit into a bowl. Mash with a fork. Mix remaining ingredients. Cover and refrigerate.
Enjoy your bright green and delicious guacamole! Works for Me Wednesday!
Photo credit: Shutterbuggal
7 comments:
I love making guacamole- especially because it's so easy! Great tips!
Stephanie,
I love making guacamole, but I'm more of a lime juice fan.
Oh, I just love guacamole. I love avocadoes in general--great with strawberries on salad! I'm like Carrie, though--more of a lime juice fan!
sounds easy enough.. and avocadoes are in season. :)
LOVE guacamole! It's one of my favorite meals...snacks...meals...snacks lol
I like to just mash it with some onion powder, a tiny grind of sea salt, and a small squeeze of lemon and lime. Then plop it on a saucer next to some favorite pico de gallo or salsa...oh my, what a marriage :)
...and now I'm hungry again... :)
I've also heard that putting the pit in the container after you make it keeps it from turning color, though that might not be so appealing at serving time.
Yep, leaving a pit in the bowl definitely works - I do it all of the time. In fact, I've gotten it to keep without "browning" for a few days in the fridge. Guests who find the "treasure" at the bottom of the bowl always ask why, so you get to spread the news as well!
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