How do you keep guac from turning brown? I've added lemon juice thinking that might help but it didn't. When I put the plastic wrap over the bowl I made sure no air was between the wrap and the guac. That didn't seem to help either. Is there anything you can do to keep it from turning brown?

Also is there any way to make guacamole without using one of those dry powder guacamole mixes from the grocery store? I'd like to make some from scratch, can it be done?

I've never been able to prevent guac from turning brown--it doesn't happen immediately, of course, but it still happens no matter how much lime juice I use.

I always make it like this---a few avocadoes (partially chopped/mashed), a few cloves of garlic (minced), juice of one lime, salt/pepper to taste, and a few dashes of hot sauce. MMMM....now I'm craving guacamole!!

my "no recipe" recipe is simple

dice two avacados and add sour cream

I really don't measure the sour cream just blend until I get the consistancy I like. I have put in lemon juice and sometimes not...I think there is some acidic nature to the sour cream so it doesn't turn brown.

I love garden fresh tomatoes diced with diced avacado and mayo, salt & pepper. I call it Garden Guacamole. Great as a dip or on a sandwich

Googled you some "real" recipes

one

two

ala Martha

I use Fruit Fresh & lemon/ lime juice.. it does pretty good...
Around here they serve a lot of the Chunky Avacado Salad at the restaruants ... it pour lime juice over it .. but it turns pretty quickly...

Sometime I'll use the commercially prepared and then add in goodies.. and it stays green even the next day.. it wonders of chemistry...

Thanks mad! All three of those recipes look great.

My husband is Hispanic and he swears (as does his grandmother, mother, etc) that keeping the avocado pits in the bowl will help slow the browning/blackening.
It works- usually for about 2-3 days anyhow...

Tallyann your right! My step-sister lived in Peru for a few years. She taught me how to make guacamole. Leave the pit in and, besides it gives you something to push your chips up against.

This message has been edited. Last edited by: still tryin,

I like creamy guacamole, so I add Miracle Whip to mine. I just mash up how much avocado I want, add Miracle Whip until creamy, and sometimes seasoning (garlic, chili powder, diced onions). I could eat guacamole every meal.

quote:

Originally posted by Mîz M: I could eat guacamole every meal.

Yum, yum, me too!

In the interests of reducing calories and increasing nutrition I substitute unflavored yogurt for sour cream or Hellmans with chopped avocadoes. Usually add chopped onion, Dash, salt. I also like to eat it with chunky salsa from the deli (not mixed together) with baked tortilla chips.

Guacamole never turns brown for me cause I only make enough for one meal.

quote:

I substitute unflavored yogurt

Very good idea, I'm trying that next time, thanks!

I just wish avocados weren't so expensive.

quote:

Originally posted by Mîz M:
I just wish avocados weren't so expensive.

I agree, but you and I are definitely worth it!

Hello Southernman,

I usually mash the avocados then mix in chopped onion and tomatoes with a sprinkle of chili (powder and flakes) and a touch of garlic. I, too, leave the pits in the dip, but remove just prior to serving.

I just mash avocado with garlic powder and a wee bit of salt. Roasted garlic is also good, but I don't always have it on hand. Fresh garlic is good, but "bite-y."

Our local Mexican restaurant also adds diced onion, diced tomatoes, and chopped cilantro. Cilantro is very strongly flavored, and if too much is added, can ruin it. Add perhaps 1/2 minced teaspoon of FRESH cilantro per avo, and then go from there.

I know lots of folks also add a "white dairy or dairy-like" substance--sour cream, mayo, salad dressing, yogurt, cottage cheese, mashed tofu. To me, those all water down the avo flavor.

I don't like lemon or lime juice added, because of the tartness it gives. I just keep the pit in. I've never seen anything that keeps it overnight. Not even the pits. But, it's fresh until the end of the meal....

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ETA: I could eat it at every meal. It's also a wonderful topping for steak or hamburgers, on top of baked potatoes, etc.

This message has been edited. Last edited by: Indexlady,

What a fun thread. I agree the best thing to do is save the brown pit and then put in the guac you make. It really does work. I add lime juice, garlic salt, and about an ounce of tequilla. It is perfect I tell ya! ;-)

Love guacamole, I put Helman's mayo in my mix, it never turns brown. I could set and eat it with a spoon (but I try to mind my manners ).

hey SM

i love guac and i make it all the time. i use whatever i have on hand from the following ingrediants.

smashed avacado
garlic (sometimes just garlic powder)
salt
tabasco
lime juice

that is all you need to make a decent guac. but, most of the time, i add:

chopped cilanthro
chopped red onion
chopped tomato or a scoop or two of salsa
a dash of chili powder
more hot sauce

occationally, i will add cream cheese or sour cream, but ONLY when i am desperate to stretch it out a little and when i am serving it to typical Minnesotans who don't really recognize authentic Mexican food. but i would never add that for just my family (who needs all the fat and calories?) or when i am serving it to cooks or people with a latin heritage.

oh, i almost forgot to say, i have learned to leave the pits in the guac too. it does help, however, most Minnesotans think i did this by mistake.

My husband is the guacamole maker at our house (he's Hispanic, I figure he knows more about it than me)
He makes his this way:

avocado
chopped cilantro
chopped onion
chopped tomato
chopped jalepeno (minimum of 1)
salt
very very very occasionally he will add garlic

He would never add anything like mayo or sour cream and won't eat guac that has those- but he also won't eat store bought salsa or chile sauces either, he's picky like that! (he also has to make it himself!)

Another guacamole lover here. I just make it up as I go along each time I make it but do add mayo and a layer of that over the top seems to retard browning, but I'm going to try the pit thing.

quote:

Originally posted by Tallyann:
My husband is Hispanic and he swears (as does his grandmother, mother, etc) that keeping the avocado pits in the bowl will help slow the browning/blackening.
It works- usually for about 2-3 days anyhow...

yes that is the trick I HAVE HEARD and use TOO!

This message has been edited. Last edited by: delta blues,

It will keep for 3-4 days if you use the juice of one lime for each avacado. I just mash the avacado add the lime juice and salt to taste. SOmetimes I add some finely diced tomato and or onions. That's it. I made some last week and we ate it for 3 days with no discoloration.

Wish I could share some avo's with you all! During avo season we have 80 trees dropping them faster than we can pick/sell! I am slowly learning to force myself to like them. For a real quick last minute guac, I just mix in salsa with the mashed avo.

quote:

Originally posted by pngmeri91:
Wish I could share some avo's with you all! During avo season we have 80 trees dropping them faster than we can pick/sell! I am slowly learning to force myself to like them. For a real quick last minute guac, I just mix in salsa with the mashed avo.

Lucky you, I'm so jealous!!