How to Preserve Avocado and Make Guacamole Correctly

This is based on Diana Kenney's definitive canonical recipe for guacamole
guacamole
How to preserve an avocado

How to preserve an avocado – Tasting the finished guacamole with a chip.

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.

How to Peel an Avocado

How to cut an avocadoI want to show you how to peel an avocado.

  1. Hold the avocado in portrait mode and cut along it lengthwise.
  2. Twist the two halves, and then you have one half with a seed and one without.
  3. Set the side with the seed aside.
  4. Scoop out the flesh into a bowl. Don’t throw away the peel.
  5. Now, whack your knife into the seed of the avocado, twist, and remove.
  6. Use the other peel to remove the seed from your knife.
  7. 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.

guacamole

How to Make Guacamole Correctly

This is based on Diana Kenney's definitive canonical recipe for guacamole
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Appetizer
Cuisine: Mexican
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Difficulty: Easy
Servings (slide to adjust): 6
Calories: 95kcal

Ingredients

For the Guacamole Paste

  • ½ cup onion, white preferred, chopped
  • 1 tomato, plum, ripe, chopped
  • 1 serrano chili, minced
  • cup cilantro, chopped

For the Guacamole

For the Guacamole Garnish

  • ½ cup onion, white preferred, chopped
  • 1 tomato, plum, ripe, chopped
  • cup cilantro, leaves

Instructions

  • Mise en Place

For the Guacamole Paste

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.

Video

Notes

You may omit the serrano chili if you don't like spice.  You may substitute flat Italian parsley for the cilantro if you have a soap gene or omit it altogether.

Nutrition

Nutrition Facts
How to Make Guacamole Correctly
Amount Per Serving (95 g)
Calories 95 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg0%
Sodium 108mg5%
Potassium 400mg11%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 2g2%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!
Tagged , , . Bookmark the permalink.

About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

Leave a Reply

Your email address will not be published.

Recipe Rating