Easy Guacamole Recipe (Homemade in 5 Minutes) (2024)

FAQs

What do restaurants put in guacamole to keep it from turning brown? ›

DOES LEMON JUICE KEEP GUACAMOLE FROM TURNING BROWN? Yes! The lemon forms a barrier between the outside air and the guacamole to make sure the dip stays its greenest.

Make your guacamole, then place any uneaten dip in a resealable container. Place a piece of plastic wrap on the surface of the dip, lightly pressing all over to make sure the plastic is directly in contact with the entire surface of the dip. Store the guacamole in the refrigerator for up to 2 days.

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.

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.

To keep fresh overnight:

Adding a thin layer of water over top of your bowl of guacamole is a great barrier against oxygen, and since guacamole is heavy, the little liquid that may seep down into the bowl will not water it down. If you use this method, your guacamole should stay fresh for up to 3 days.

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). "While a bit off-putting to look at, brown guacamole is totally safe," confirms Food Network's nutritionist, Dana Angelo White, MS RD ATC.

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!

The main goal is to prevent oxygen from touching the avocado's flesh. Plastic wrap is a practical, albeit not foolproof way to slow down the natural course of fruit aging. The trick is to make sure the plastic wrap is sealed flush with the flesh.

It isn't exposed to air

When avocados are exposed to air, they begin to oxidize. That's when and why they start to turn brown. But if you can eliminate any contact with air, guacamole — or even an avocado half — can be stored for longer without changing colors.

How does Chipotle keep their guacamole so green? ›

In order to keep the dip from turning from a vibrant green to a yucky, brown hue by the day's end, it is double sealed. His third TikTok clip showed how each tin of guacamole is sealed to keep it from going bad. “Each panned guac gets sealed airtight with Saran Wrap,” he said.

Garlic: Some people like their guac with garlic, others like it without. I love just a little. Lime: Freshly squeezed lime is a must. Don't use jarred lime juice as the flavor is muted.

Here's all you need for traditional guacamole: ripe avocados, coriander/cilantro, red onions, jalapeño or Serrano chilli, lime and salt. Avoid unnecessary fillers such as sour cream and cream cheese. They only dilute flavour. Popular optional extras include: garlic, tomato, cumin powder.

Or air tight shrink wrap, depending on the restaurant. Lemon juice. Make the top of the guacamole as flat as you can, squeeze lemon juice on top, enough to cover the top. Put cling wrap or a plastic bag on top of the wet guacamole.

But as every guac fan knows, the stuff has a tendency to look nasty in a hurry, a problem only compounded when the product is made in advance. Fortunately for Wholly, the brand had already pioneered a high-pressure process that removes all the air from the container, so the batch doesn't oxidize and turn brown.

“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.