How to preserve an avocado. Most of the recipes on the internet for guacamole are dead wrong because they include lime to prevent the avocado from browning. Today I’m going to show you what should be in it and how to store it properly. In her definitive cookbook, The Cuisines of Mexico, Dianne Kennedy’s canonical recipe for guacamole does NOT include lime. Guacamole is supposed to taste like buttery avocados, not lime.
Guacamole’s Only Ingredients
Let’s make some guacamole. What do you need? I have a finely chopped onion, some minced cilantro, a finely minced serrano pepper, and tomato from my garden. There is also a jar of Boswell seasoned salt. That’s it! If cilantro tastes like soap to you, you are more than welcome to use fresh Italian parsley instead of cilantro or omit it entirely.
The Right Tool for the Job
I highly recommend using a molcajete. Molcajetes grind the tomato, onion, cilantro, and chili into a paste. There is nothing like the rough, volcanic surface of a molcajete. You can find them in Hispanic stores, and of course, Amazon. Don’t have a molcajete? Use a regular bowl and potato masher. You will need a potato masher to mash the avocado.
Speaking of the right tool for the job, I highly recommend using gloves whenever you are handling chilis. When I made this video, I had already prepped all the ingredients, but believe me, I wore gloves. I like the food-grade latex, powder-free, gloves. I keep a box of them on my counter so I can easily grab a pair.
How to Peel an Avocado
I want to show you how to peel an avocado.
- Hold the avocado in portrait mode and cut along it lengthwise.
- Twist the two halves, and then you have one half with a seed and one without.
- Set the side with the seed aside.
- Scoop out the flesh into a bowl. Don’t throw away the peel.
- Now, whack your knife into the seed of the avocado, twist, and remove.
- Use the other peel to remove the seed from your knife.
- That’s how you won’t hurt yourself.
See? That’s easy!
How to Preserve an Avocado
Exposure to oxygen causes avocadoes to brown. Polymerization manifests itself as a brown coloration to the flesh. Removing air completely is the only really effective way to prevent browning. Rubbing citrus on avocado makes it taste like citrus and is not nearly as effective.
Put plastic wrap directly on top of the guacamole. Yup, this is one of the only reasons I keep plastic wrap. If you leave any air, that part will brown, so use your fingers to press down slightly to know you have a good seal. If you want, you can put more than one layer of plastic to be extra sure.
What About that Extra Half an Avocado?
Wrapping an open avocado with plastic wrap doesn’t work because you cannot make a tight enough seal.
Instead, use a handheld vacuum sealer. I like this one is rechargeable and easy to store. I don’t recommend a larger sealer because you cannot control the strength of the seal. Also, you don’t want avocado mush. You want to keep it from getting brown.
The picture shows me pointing out a leftover half an avocado that I had sealed 3 days before making the video. As you can see, it’s still nice and green. So, do yourself a favor and get a little hand-held vacuum sealer. You will be surprised how much you will use it.
Clean Up
Don’t put your molcajete in the dishwasher! Instead, use an escobeta to clean the molcajete. Just swish it around under running water, add a drop or two of mild dishwashing liquid, swish, and rinse. Leave the molcajete to dry.
Email Me the Recipe
How to Make Guacamole Correctly
Equipment
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Ingredients
For the Guacamole Paste
- ½ cup onion, white preferred, chopped
- 1 tomato, plum, ripe, chopped
- 1 serrano chili, minced
- ⅓ cup cilantro, chopped
For the Guacamole
- 2 large avocados, ripe, peeled and seeded
½ teaspoon Boswell Seasoned Salt
For the Guacamole Garnish
- ½ cup onion, white preferred, chopped
- 1 tomato, plum, ripe, chopped
- ⅓ cup cilantro, leaves
Instructions
- Mise en Place
For the Guacamole Paste
- 1/2 cup onion, 1 tomato, 1 serrano chili, 1/3 cup cilantroPut the onion, tomato, serrano chili, and cilantro in the molcajete
- Using the mortar, grind the vegetables against the molcajete until they form a paste.
- Remove the skin and seeds from the avocados and put them in another bowl.
- 2 large avocadosUse a potato masher to mash the avocados until they also form a paste
- 1/2 teaspoon Boswell Seasoned SaltAdd the mashed avocado to the vegetables in the molcajete. Add the Boswell Seasoned salt and taste for seasoning.
- 1/2 cup onion, 1 tomato, 1/3 cup cilantroAdd the remaining vegetables to the molcajete and lightly mix. Leave a few leaves of cilantro on top for presentation.
- Enjoy!
Clean Up
- Don't put your molcajete in the dishwasher! Use the escobeta to clean the molcajete. Just swish it around under running water, add a drop or two of mild dish washing liquid, swish and rinse. Leave the molcajete to dry.
אבוקדו הוא הגידול הכלכלי ביותר בישראל. אנחנו אוהבים לשים אותם בסלטים. בישראל שמנו לימונים או ליים.
آیا آووکادو را با پنیر فتا امتحان کرده اید؟ می توانید سالاد را با سبزیجات ، آووکادو ، گوجه فرنگی و پنیر فتا تهیه کنید.