Nobody batted an eye when I showed up with this:
Are you wondering what the brown things are? Let me explain. . .
I've long loved avocados, and especially guacamole, but keepin' it fresh is a real PROBLEM. There are all kinds of tips out there for keeping avocados from turning brown. One of the most popular methods involves squeezing lots of citrus juice on the avocado (which works great since I love the flavor of lime juice with avocado anyway). I find the citrus is just enough to keep the avocado fresh until it's devoured (not long in my house!).
When I'm saving part of an avocado until the next day, or when I prep guacamole in advance, I definitely need something more powerful. The best trick I've tried is to put the seed(s) back in the avocado. If I'm saving half an avocado in the fridge, I just leave the seed in. If I'm saving guacamole for later I save the seeds while I prep, and then I submerge the seeds back in the dip when it's finished. It looks a little weird, but for whatever reason the avocado stays super fresh this way. Then I remove the seeds at the very last minute.
Here's my latest guacamole recipe. It's smoky, full of flavor, and has a subtle spice from the Tabasco. Enjoy!
Serves 6-8 as a small appetizer
- 3 avocados
- Juice of 2 limes
- 1 clove of garlic, finely grated on a microplace or minced
- 3/4 tsp. ground cumin
- 1/4 cup fresh cilantro, minced
- 4 green onions, white parts only, minced
- 1/3 cup Rotel canned tomatoes with green chiles (about 1/3 of a 10 oz can)
- 1/4 tsp. sea salt
- Several dashes of Tabasco (3 or more shakes of the wrist)
- Ground pepper