<p>[Guacamole</a> Recipe : Ina Garten : Recipes : Food Network](<a href=“http://www.foodnetwork.com/recipes/ina-garten/guacamole-recipe/index.html]Guacamole”>http://www.foodnetwork.com/recipes/ina-garten/guacamole-recipe/index.html)</p>
<p>My family’s favorite, from Barefoot Contessa…</p>
<p>I’m not much a fan of guacamole, but my girlfriend really likes avocados. I’ll usually mash up one avocado with a fork, slice up some garlic, crush it with a bit of salt, then add the salt and garlic to the avocado. If I have one I’ll throw in a small diced roma tomato. Add a little bit of lime juice and serve. Her favorite way of eating is to spread it on a thick slice of home made bread that’s been toasted up.</p>
<p>I use a potato masher to mix the avocado with a generous amount of lemon or lime juice. My guacamole stays green for quite a while this way. You can also leave the avocado pit in the bottom of the bowl.</p>
<p>Or…just eat it quickly enough to not give it time to turn brown. It’s so simple to make that when that’s gone just make some more. This method also diminishes the effects of double dippers.</p>
<p>3 large cloves garlic, minced
3 ripe Haas avocados, peeled, halved, and pitted
3 tablespoons lemon juice
2 medium ripe tomatoes, seeded and chopped
2 heaping tablespoons chopped red onion
1/2 tsp kosher or coarse sea salt
Freshly ground black pepper
2 tablespoons chopped fresh cilantro </p>
<p>Mash avocados with a fork, str in the rest of the ingredients. To prevent browning, place plastic wrap right up against the surface of the guacamole.</p>
<p>IMHO, you should never make guacamole in advance… I mash it with a fork and add a spoonful of salsa if I have it. If I don’t, just a bit of salt and use spicier chips.</p>
<p>If the avocado is a bit hard, it will soften with a few seconds in microwave (before cutting into it). If it’s a lot hard, wait until it’s softer.</p>
<p>Here is a visual comparison of the various methods that goes a long way to separate facts from fiction. It describes the common use of various polyphenol oxidase (the culprit of browning fruits and veggies when contacted by oxygen) inhibitors.</p>
<p>[DesiGrub</a> » polyphenol oxidase and guacamole](<a href=“http://desigrub.com/tag/polyphenol-oxidase-and-guacamole/]DesiGrub”>http://desigrub.com/tag/polyphenol-oxidase-and-guacamole/)</p>
<p>Lower temperatures and citric acid will delay the browning. And so will keeping the contact with oxygen to a minimum. Hence with lime/lemon and plastic wraps work to delay the … inevitable. But look what salt does to the browning!</p>
<p>In the meantime, the commercial producers of guacamole surely have found the secret! :)</p>
<p>*In the meantime, the commercial producers of guacamole surely have found the secret! *
Im sure they have!
[Pretty</a> Poison | OnEarth Magazine](<a href=“Be a Force for the Future | NRDC”>Be a Force for the Future | NRDC)</p>
<p>Good link Xiggi.</p>
<p>
I don’t think I’ve ever tried to eat avocado that’s been sitting around unpeeled for 3 hours. We often eat half of an avocado and simply put the remaining half in a baggie and put it in the fridge and eat it the next day or even a couple of days later and it’s not all brown.</p>
<p>
Hmmm, apparently this is one way (and I say no thanks) - </p>
<p>
</p>
<p>It’s best to just buy extra avocados. Make up a batch of guacamole that’ll be eaten fairly right away using at least a half of an avocado and make more later, and later. You should be eating them as well by the slice in sandwiches (skipping the mayo, butter etc. in the process). And then there’s avocado cake, avocado ice cream, avocado pie, etc.</p>
<p>Actually, this is the process I had in mind for the commercial producers:</p>
<p>High Pressure Processing or HPP technology</p>
<p>[High</a> Pressure Processing | Wholly Guacamole® | Avocado Guac - EatWholly](<a href=“http://eatwholly.com/our-process.html]High”>http://eatwholly.com/our-process.html)</p>
<p>if you add tomatillos (blended and roasted, or not) it’s a little more runny, but tastes much better.</p>
<p>I think it should be cool and creamy so never include hot peppers or spices. I mash one or two small avocados with a fork and add finely minced onion, diced tomatoes, lemon juice, salt, garlic powder, and about a teaspoon of mayonnaise (not Miracle Whip) to make it creamy.</p>
<p>Lime juice, fresh garlic minced, cumin, dab of Chili powder, sea salt, tiny spoon of Mayo. Sometimes a bit of salsa or coriander. Adding sufficent lime juice for both taste and anti oxidation is key.</p>
<p>IMO pico de gallo ( tomatoes, onion, cilantro, peppers & lime juice), is the only thing you ever need to add to avocados to make guacamole.
But this thread is sure making me hungry for it!</p>
<p>One trick to keep the guac from browning is to put the pit back in it until it is ready to serve</p>
<p>Optional:
Sprinkle bowl with a little salt, and rub with a cut piece of garlic. Not sure what this does.</p>
<p>1 Haas Avacado
1/4 tsp table salt, or 3/8 tsp kosher salt
1/4 tsp Chili Powder
1 tsp lemon juice</p>
<p>Start with a little less of those amounts of seasonings, and add more to taste.</p>
<p>Optional:
Fleshy part of ripe Tomatoes</p>
<p>To keep the Guacamole from turning brown, cover with a thin layer of Mayonnaise. Stir in right before serving.</p>
<p>I like to eat avocados mashed on wheat toast with salt & pepper or french dressing.
So hungry & it isn’t even 5:30 am.</p>
<p>I used to spread a very thin layer of mayo on it when I was taking it somewhere to stop it from browning and then mix it in before serving. Once I made it at home so didn’t add the mayo and everyone complained so now I add it anyway. Does help it stop browning. Not completely and forever, but lasts hours.</p>
<p>Just remembered the best guacamole I ever ate was at a friend’s house 20+ years ago. She added a couple of strips of cooked bacon with the usual ingredients and pureed it all in a blender. Had I not watched her do it, I would never have known there was bacon in it, but it really tasted good! I never go to all that trouble, though.</p>
<p>Great avocado recipe we discovered recently, albeit not guacamole:</p>
<p>1 chipotle in adobo, minced
about 1/2 cup (more if you like) grated sharp cheddar
dash of salt
1-2 tablespoons lime juice
2 ripe avocados, halved and pitted</p>
<p>Mix first 4 ingredients and spread over avocado halves. (Make sure that not all of it falls into the center.) Run avocados under the broiler (about 6 inches away) for about 5 minutes, until cheese is melted and browning. Eat immediately, with lime wedges on the side if you wish. Yum! I recommend a spoon. You can also use a toaster oven on broil, but it will take longer.</p>