America’s Test Kitchen ran a test on guac and found that little zing is a lovely thing, but raw onion is so harsh, it will overwhelm your avocados. They recommend using scallions instead. We agree.
Lime juice adds fresh, zippy flavor. It also mellows strong flavors. Toss your scallions, garlic and jalapenos in lime juice and let them steep for a bit before using them. A mixture of mashed and chopped avocado gives guacamole textural interest and visual appeal.
Makes about 3 cups
- 2 scallions, green and white parts separated, sliced thin
- 1 or more jalapeno chiles, grilled, stemmed, seeded and minced
- 1 small garlic clove, minced
- 1/4 teaspoon finely grated lime zest plus 2 tablespoons juice
- 3 avocados, halved, pitted and cubed
- 3 tablespoons chopped fresh cilantro
- Salt, to taste
1. Combine the scallion whites, jalapeno, garlic and lime juice in a large bowl. Let sit for 30 minutes.
2. Add about two-thirds of the avocados to the bowl with the jalapeno mixture; mash with a mocalate (or potato masher, or a fork if that’s what you have) until smooth. Gently fold in the remaining avocado pieces. Gently stir in the lime zest, scallion greens and cilantro. Season with salt to taste.
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How to Store Guacamole for 2–3 Days Without Browning
This doesn’t replace the earlier advice from Serious Eats—plastic wrap is still one of the best options for short-term storage. But when you need guacamole to last several days in the refrigerator, a liquid barrier—especially an acidic one like lime juice—is the most reliable method.
Here’s how to do it:
1. Spoon the guacamole into a container and pack it down tightly. Tap the container firmly on the counter to remove trapped air pockets, since exposure to air is what causes browning.
2. Pour fresh lime or lemon juice over the surface, creating a thin, even layer that completely covers the guacamole. Depending on the size of the container, this usually takes about 2 to 3 tablespoons.
3. Refrigerate the guacamole. You can leave the container uncovered or loosely covered—the citrus juice itself forms the protective barrier, so the lid mainly keeps out stray odors or debris.
4. When ready to serve, pour off the juice if desired, or stir some or all of it back into the guacamole for a brighter citrus flavor.
Using this method, guacamole stays noticeably greener, fresher tasting, and far more appetizing for two to three days, without needing to make a fresh batch at the last minute.
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ALTERNATE SECOND FAVORITE VERSION
Chipotle Guacamole Recipe
Ingredients:
- 2 ripe Hass avocados
- 2 tsp. lime juice
- 2 tbsp. chopped cilantro
- 1/4 cup diced red onion
- 1/2 diced jalapeño including seeds
- 1/4 tsp kosher salt
Instructions:
Place the two halved avocados in a bowl and then coat them with the lime juice. Add salt and then mash with a fork or potato masher until smooth. Fold in the rest of the ingredients and then add more salt to taste.
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When selecting avocados, it’s crucial to pick one that’s ripe but not too soft. Gently squeeze the avocado in the store—there should be a slight give, but it shouldn’t feel mushy. If it feels too firm, it’s not ripe enough; if it’s too soft, it’s overripe. If you’re not planning to use it right away, a firmer avocado will ripen nicely over time, so plan accordingly.
How to Prevent Guacamole from Turning Brown
A common issue with guacamole is that it turns brown quickly. Here are some effective methods to keep it fresh:
1. Place the avocado pit in the guacamole.
2. Add an extra teaspoon of lime juice.
3. Cover the guacamole with plastic wrap.
Ideally, use all three methods. However, keep in mind that guacamole will start to brown eventually, so it’s best enjoyed soon after making it. Plan ahead to make sure it stays fresh for your event!
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GUACAMOLE WITH THINGS
