How To Keep Guacamole From Turning Brown: Do This Step Last for Best Results

Yahoo

29-01-2025

My Super Bowl spread is never complete without a bowl of creamy guacamole front and center to dip crunchy tortilla chips into. As someone who makes it from scratch ahead of time, I've often wondered how to keep guacamole from turning brown before serving it. Recently, I found the solution to this dip dilemma just in time for the big game that involves holding off on mixing in the tomatoes and onions until the very end. Here's more one the unexpected tip and my experiencing trying it out. (Scroll to the end of the story for a bonus smoked guacamole recipe!)
Guacamole turns brown because avocados release an enzyme after being cut. This enzyme reacts with the oxygen in the air, starting the oxidation process. "The flesh of the avocado oxidizes quickly—much like a cut apple—which changes the color [from green to brown],' says certified dietitian Dana Angelo White, MS, RD, ATC, tells Food Network. Adding fresh lemon or lime juice to the guac mixture can halt any browning as you're preparing it. But if you're making a batch in advance, sometimes citrus juice on its own isn't enough.
The additional step to avoid serving brown guacamole? The Kitchn suggests holding off on putting ingredients like onions, tomatoes and jalapeño (also called pico de gallo) into the avocado mixture. Instead, they recommend placing a layer of pico de gallo on top of the mashed avocados beforehand creates a barrier to keep oxygen away. Once the pico de gallo is on top of the avocado base, you can cover the bowl with plastic wrap and store in the fridge until you're ready to serve. Afterwards, remove the plastic wrap and stir the pico de gallo into the avocado mixture for a nicely green guac to enjoy with tortilla chips. Yum!
Using chef Gabriel Kolofon's recipe for perfect guacamole with pico de gallo as a guide, I tested this hack at home. Tools like a molcajete (the traditional Mexican version of a mortar and pestle) help you smash ripe avocados to your desired consistency.
Ingredients:
1 serrano chile or jalapeño, seeds removed (if you want a mild guac) and chopped
Kosher salt
100 ml fresh squeezed lime juice, plus more as needed
5 ripe small avocados
3⅓ Tbs. olive oil
¼ white onion, chopped
3 small tomatoes, diced
1 handful fresh cilantro, chopped, plus more for garnish
¼ cup Cotija cheese, shredded or crumbled
Tortilla chips, for serving
Tools List:
IMUSA 6-inch Granite Molcajete (Buy from Amazon, $16.21)
OXO Good Grips Citrus Squeezer (Buy from Amazon, $15.99)
Henckels 8-inch Statement Chef's Knife (Buy from Amazon, $24.99)
Directions:
Active: 25 mins
Total time: 30 mins
Yield: 5 to 10 servings
In a small bowl, mix the serrano chile or jalapeño with a pinch of the salt and lime juice. Set aside for five minutes.
Create the pico de gallo in a separate bowl by combining the onions, tomatoes, cilantro, 2 tablespoons of the lime-chile mixture, and a pinch of salt together. Set aside as well.
Remove the pit from each avocado and scoop the flesh out of the skins before placing into the molcajete. Start smashing the avocados to break them down slightly—the molcajete might get a little crowded but that's fine. Pour the rest of the lime-chile mixture over the avocados and and continue smashing them until the guac reaches your preferred consistency (chunky or smooth).
Give the mixture a taste and add more salt if needed. Find it to be too salty? Try adding more lime juice to taste and pour in the olive oil. Pour the avocado base into a medium sized bowl.
Spread the pico de gallo over the base in a single layer and cover with plastic wrap. Make sure the plastic wrap is directly touching the pico de gallo, which helps keep excess air out. Store the guac in the fridge until it's time to serve. (Tip: Serve within the first hour or two of making it for freshness.)
Remove the plastic wrap and fold the pico de gallo into the avocado base until it's fully combined. Use a clean bowl or molcajete as the serving vessel. Garnish with fresh cilantro and shredded Cotija cheese before enjoying with tortilla chips.
By the photo above, it's clear that this clever hack actually worked! Letting the guac sit in the fridge for an hour allowed to chill without oxidizing. Plus, the taste was worth the wait as the the guacamole had a good ratio of tomatoes, onions, jalapeño, and lime. This gave the dip a spicy, acidic, and pungent kick that didn't overpower the mild tasting avocados. (Now I see why chef Kolofon calls it "perfect guacamole.") Patience and effort really does pay off for a tasty final dish like this mouthwatering guac recipe!
For a twist on classic guac, the pros at Traeger share their smoked guacamole recipe—perfect for putting a wood-fired grill, like their new Woodridge Series, to good use!
Ingredients:
7 medium avocados, halved and pitted
1 whole poblano pepper
4 whole ears of corn, shucked
¼ cup fresh cilantro, chopped
¼ cup tomato, chopped
¼ cup red onion, Chopped
2 Tbs. lime juice
1 tsp. ground cumin
1 tsp. chili powder
1 Tbs. garlic, minced
Kosher salt and freshly ground black pepper, to taste
Directions:
Active: 15 mins
Cook time: 30 mins
Yield: 6 servings
When ready to cook, set the Traeger (or other wood-fired grill) temperature to 180°F and preheat with the lid closed for 15 minutes.
For optimal Vavor, use Super Smoke, if available.
Arrange the avocados, cut-side up, directly on the grill grates. Close the lid and smoke for 10 minutes.
Remove the avocados from the grill and increase the temperature to 450°F. Preheat with the lid closed for 15 minutes.
Once the grill reaches temperature, place the poblano pepper and corn directly on the grill grates. Close the lid and roast until nicely charred, 15 to 20 minutes.
Remove the poblano and corn from the grill. Add the poblano to a medium bowl and cover with plastic wrap. Let steam for 10 minutes; this will make it easier to remove the skin. Cut the corn kernels from the cobs into a medium bowl. Peel the skin away from the poblano. Cut the pepper in half, discarding the seeds, then dice the Vesh and add to the bowl with the corn.
Scoop the avocado Vesh from the skins into a large bowl and coarsely mash, leaving some chunks. Add the corn and poblano, cilantro, tomato, red onion, lime juice, cumin, chili powder, and garlic and mix to combine. Season with salt and black pepper to taste.
Serve immediately, or, if needed, transfer to an airtight container, pressing a piece of plastic wrap directly against the surface of the guacamole before sealing the container, and refrigerate until ready to serve. Enjoy!
Read on for more helpful cooking hacks:
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