Fresh Guacamole – There just isn’t a party at our house without guacamole. Period. It’s simple festive eats, and I usually serve it no matter what the theme of our event. We love it! When it comes to working with fresh avocados, the most common question is; how do you keep the avocado from oxidizing and turning brown? Short answer is, it can be tricky but, it’s certainly not impossible.
If you need to prepare it 2 hours or so in advance, truth is, it should be perfectly fine. Lime juice really helps by bringing acidity to the guacamole adding flavor and keeping it nice and green. I also recommend keeping 2 or 3 pits to mix into the prepared guacamole before storing. A friend from Arizona told me this also helps to keep the guacamole from oxidizing. After making it, pour it into a storage container, press plastic wrap onto the top, then seal it tightly. You can then chill, or leave at room temperature for up to 1 hour. Remove the pits before serving, stir and enjoy.
- 5 medium ripe avocados
- 1 lime, juiced [2 Tbsp lime juice]
- 1-2 Roma tomatoes, small diced
- ⅓ cup red onion, small diced
- ¼ cup chopped fresh cilantro
- 1 medium serrano chili or jalapeno pepper, seeds removed, diced
- 3 cloves garlic, minced
- 1¼ tsp garlic salt [more or less to your taste]
- 1 tsp ground cumin
- ½ tsp Mexican oregano
- few dashes hot sauce
- Cut the avocados in half and remove the pits. Scoop the avocado flesh into a mixing bowl, reserving 3 pits, set aside.
- Use a fork or a potato masher to mash until the avocado is chunky smooth. Immediately add the lime juice.
- Add the remaining ingredients, mixing until well combined.
- Mix 3 reserved pits into the guacamole, press plastic wrap on top, then store tightly sealed until serving.
- Serve with tortilla chips or vegetables for dipping.