Guacamole might be one of the world’s most loved foods – I’m just guessing, this hunch is based on how people act around a bowl of the stuff.
The real gem of this guacamole recipe is the method used; it’s safe to say that the only reason not to love it is the speed in which it goes from a vibrant and inviting green to less than appealing brown. This recipe is all about how to slow the reaction that causes that.
My favorite additions to guacamole happen to be all green; there are no tomatoes, and no red onions. But that’s just me. This technique works with whatever your favorite additions are.
At a recent cocktail party I was catering, one of my servers noticed how I was manically covering every exposed millimeter of my guacamole with lime slices. It was a futile attempt; I was not winning the battle. She told me that there was a better way- a family secret from her mother in law who has lived in Mexico for many years.
I was delighted to hear from her a few days later with the “secret” from her mother in law. Lucky for all of us, she was happy to share it, saying she wants everyone to have green guacamole!
Want to see this recipe in action? Check out this video:
Keep your guac green for hours with this simple trick!
- 1/4 cup sea salt
- 1/2 cup hot water
- 1 1/2 cups cool water
- 3 ripe avocados, (halved and stone (pit) and skin removed)
- small handful cilantro, (minced)
- 3 scallions, (white and light green part only, diced)
- 1 jalapeño, (minced (seeds and membrane removed for mild, or not for spicy))
- juice of 1 lime
- In a large bowl, dissolve the salt in the hot water. Add the cool water.
- Halve the avocados and remove the stone (see the video below for tutelage)
- Using a large spoon, scoop out the avocado halves and drop in the salt water. Allow them to soak in there for about 10-15 minutes.
- Meanwhile, chop up your guacamole additions and add them to a bowl that has enough room for them and the avocados. My preferred combination is in the ingredients list above, but feel free to add your favorites.
- After the avocados have soaked, remove them from the salt water, give them a quick rinse, and drop into the bowl with the veggies. Mash with a fork, whisk, or potato masher. Season to taste; you probably won’t need any additional salt.
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