Guacamole is on the top of my list for go-to snacks, and not only that, it’s one of my favorite foods. I’ve been in love with avocados since the early ’80s. My cousin from the Mid-West came down South to visit us for the summer and she had a couple of large avocados.
When I asked her what that was, she said avocado and asked would I like to try it. I was so reluctant because it didn’t look appetizing at all. It looked like she was eating butter. But, being the foodie I am, I had to try it.
Wow, it was amazing and so rich. I immediately became a superfan of avocados for life. She gave me a piece with lemon juice, salt, and pepper. I still remember that first bite, today. Avocado is a superfood that actually tastes good.
Can guacamole be frozen?
Anything can be frozen including guacamole. The question is, how will the quality of homemade guacamole be after it’s been frozen. I personally don’t like guacamole that’s been frozen because it oxidizes so easily. Once it thaws, it’s very watery and has a dark color that’s so unappetizing. Guacamole should be fresh-looking with pretty colors from the fresh ingredients.
When guacamole turns brown is it still good?
Have you ever made a big batch of guacamole and put it in the fridge overnight, and the next day it’s brownish-black? We all have and it’s okay to eat it. You can either scrape the dark off the guacamole or stir it in and eat it. Most guacamole will turn colors within hours after it’s made.
How to stop guacamole from turning brown
The easiest way to stop guacamole from turning brown or that ugly dark greyish color is to make sure it’s in an airtight container. You can also stop the oxidation process of guacamole by using lemon juice.
Squeeze the juice from a fresh lemon on top of the guacamole and cover with plastic wrap before putting the lid on the bowl.
I’ve done this to stop the guac from browning and I’ve been able to successfully keep homemade guacamole in the refrigerator for up to 4-5 days.
What goes in guacamole?
Guacamole is easy to make, but there are many variations and it depends on what you like. Of course, all guacamole has avocados. Then there is the choice of tomatoes. I personally don’t like tomatoes in my guacamole because it makes the guac very watery.
The salt from the guacamole will draw the water from the tomatoes and it becomes too watery. I like my guacamole spicy so I add fresh jalapenos and habanero. Some cooks like to add fresh cilantro in their guacamole recipe, but there are others who don’t like cilantro. And some use lime juice, but I prefer lemon juice. I say make it how you like to eat it.
Easy Homemade Guacamole
- mixing bowl
- 2 medium-size ripe avocados
- 1 1/2 tablespoon yellow onion, minced
- 1 tsp jalapeno, minced
- 1/2 tsp habanero, minced
- 2 tsp garlic, minced
- 1/4 cup cilantro, chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Remove the pit from the avocado and remove the avocado fruit from the shell into a medium-sized bowl.
- Add the rest of the ingredients and mash with a fork until desired consistency.
- Store the guacamole in an airtight bowl in the refrigerator.