That looks like a good one. It’s actually pretty hard to get the proportions right when you have a lot of ingredients: you get too much of one thing, then you add another avocado, then too much of something else, and then you look up and you’ve used all the avocados and it still has too much lime juice, or garlic, or salt, blah blah blah. It’s good to have it all written down.
I'm pretty sure the FDA does not approve of that method. I just use saran wrap pressed down onto the surface to eliminate all air from contacting the guacamole.
Ok, I just finished making my guacamole and it’s very good! I know that most guac recipes are pretty similar, but if anybody needs one I’ll post a link below. While we’re on the subject of avocados, there was a recent discussion about the best way to remove the seed from the avocado, I’ve always used the stab it with a knife edge and turn routine. Someone brought up just cutting the avocado in half, then pushing the seed up with your thumb from the bottom. I can tell you it works great and is the easiest way I’ve ever done it! Carry on……here’s the guacamole recipe I just used.
When you buy 4 avocados at once, they usually all ripe at the same time.
I turn that into 8 vacuum packs of guacamole, for freezing. I keep them simple: avocado, lime juice, salt, garlic powder. You can always add tomato, jalapeño, onion, cilantro etc. later.
I spoon a half avocado’s worth of guac into a sandwich bag, and squeeze all the air out. Then I roll it up, put it in a vacuum bag, and seal it. Here’s one I did in February, thawing for breakfast tomorrow. Looks pretty green to me:
I’ve only made guacamole a few times and I’m far from an expert, but here’s what she says about other methods. 👇
HOW TO STORE LEFTOVERS (AND KEEP IT GREEN!)
Guacamole oxidizes and turns brown pretty darn quick. The lime juice helps to slow this process, but it’s inevitable that leftover guacamole will eventually start to brown.
Now, I’ve tried every kitchen hack imaginable to keep guacamole green (I eat a lot of guacamole). So what doesn’t work? Well, let’s start with leaving the pit in the guacamole. This does nothing to prevent browning and there’s no scientific justification for it. Consider it an old wives tale.
Next, many say to add lemon juice. And this helps a bit, but I don’t like that it changes the flavor profile of my beloved guacamole.
The most common guacamole preservation hack is placing plastic wrap directly on the guacamole to prevent oxidation. And this may work for a day or two. But I’m striving to reduce my plastic consumption and just don’t love this method.
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