Best Guacamole Recipe - Love and Lemons (2024)

FAQs

How do Mexican restaurants keep guacamole from turning brown? ›

Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.

You see, lime is a very strong acidic flavor and it can easily overpower the delicate flavor of the avocado. Instead, finely dice red onions and pickle them with lime juice for 15-30 minutes.

Other seasonings and spices like paprika or cayenne can add a kick to standard guacamole. Crushed red pepper, cayenne, paprika, or even garlic powder can up the flavor in a store-bought guacamole and allow you to cater it to your own tastes.

All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity—will help balance the richness of the avocado. If you want, add chopped cilantro, chilis, onion, and/or tomato.

By using this simple technique, you can keep the brown at bay for about two days (maybe longer if you're lucky). Once you're ready to store the guacamole, place it in an airtight storage container. You can also use a bowl and cover it tightly with plastic wrap.

To keep the leftover guacamole from browning, the employee rips off a sheet of plastic wrap, then presses it all the way down to the surface of the guacamole, knocking out the air that would be in the container if it was just sealed with a lid.

“Each panned guac gets sealed airtight with Saran Wrap,” he said. “Then it gets lidded, labeled and stored for later use. This process ensures freshness and prevents browning,” he continued.

The lactic acid in sour cream acts very much like the ascorbic acid in limes in combating the oxidizing enzymes in avocados. The process and result is similar: spread a thin layer of sour cream onto a smooth surface of guacamole and cover with plastic wrap, pressing it directly onto the surface.

I simply squeezed the juice from half a lemon over the surface of the prepared guacamole. I checked for browning after one hour, one-and-a-half hours, and two hours.

Little did I know that adding chopped pickled jalapeños to guacamole is the best—I've never looked back. Not only do pickled jalapeños add spice (but in a mellow way), they are brined in vinegar and salt, which highlights the other flavors in the guacamole.

What does Taco Bell put in their guacamole? ›

I like the flavor better with lemon juice, but lime works too. If you're out of fresh lemons or limes, try using bottled lime or lemon juice. Although, freshly squeezed juice is definitely the best! Salt: Salt enhances the flavors and brings it all together.

Although it seems like a simple swap, you need to be careful when substituting bottled lime juice for fresh. Check the label to be sure it is pure juice; some varieties, such as the popular Rose's label, are sweetened with high fructose corn syrup.

How Many Avocados Do I Need? It depends on your guacamole recipe, but a good rule to follow is roughly half an avocado per person. Count your guests and divide by two to yield the number of avocados you'll need. It's not rocket science, it's guac-it science.

But as every guac fan knows, the stuff has a tendency to look nasty in a hurry, a problem only compounded when the product is made in advance. Fortunately for Wholly, the brand had already pioneered a high-pressure process that removes all the air from the container, so the batch doesn't oxidize and turn brown.

The main goal is to prevent oxygen from touching the avocado's flesh. Plastic wrap is a practical, albeit not foolproof way to slow down the natural course of fruit aging. The trick is to make sure the plastic wrap is sealed flush with the flesh.

Fill a measuring cup with water that's cool or room temperature. Gently pour about a half inch of liquid over the top of the dip. Make sure water covers the surface completely—all the way to the container's edge. Editor's Tip: You may have heard a squirt of lemon or lime juice also keeps guacamole from browning.

Some people swear by this one, so we had to put it to the test. The verdict: Contrary to popular belief, adding the avocado pit to guacamole does not prevent oxidation. In fact, if it sticks out above the surface, it creates air pockets that prevent the plastic wrap from adhering tightly enough.