Storing Guacamole
Avocados brown really quickly, and while the lime juice in this recipe will slow that down, it won’t stop it completely. My recommendation is to store this in an airtight manner. You can place it in a plastic container and then press plastic wrap into the top. Or you can fill it to the absolutely top of the container and seal it so that the top makes a seal against the guacamole. Store leftovers in the refrigerator for four to five days. The good news is that between my brother and I, I think we finally figured it out. This simple recipe is spicy yet mild enough to eat all night long. Minimal chopping required and only a few easy ingredients. I hope you love this family recipe as much as I do.
Avocados: Read below on how to pick the perfect avocadoGreen chiles: While most recipes use fresh jalapeños in their guacamole, I love the taste that green chiles bring. You can buy them in hot or mild so you can decide for yourself how spicy you would like this great dip. If you would prefer to use jalapeño, use one fresh jalapeño in place of the can of green chiles.Red onion: This brings a great onion tang, but in a milder form since red onions have a sweetness to them.Cilantro: Read about storing fresh cilantro below.Garlic: Just one clove of garlic is needed in this recipe to bring great flavor.Lime juice: An essential ingredient to guacamole, I suggest that you use fresh limes.Salt and Pepper
Look for a darker shade. Ripe avocados tend to be darker green on the outside. Bright green ones are usually not ripe enough. Give it a squeeze. Gently press your fingers around the avocado to test for firmness. A perfectly ripe avocado will have a little give to it without feeling too mushy. Check the stem. Take a look under the stem and check for a green color. That means it’s ripe and ready. If it’s brown or really dark green, the avocado is too ripe and probably brown throughout.
Look for perky leaves. Go for a bunch of cilantro that has bright green leaves. Make sure that the overwhelming majority look vibrant rather than wilted.Avoid cilantro with brown on the stems or leaves. If there is one or two stray leaves, that’s not a big deal, but sometimes the inside of the bunch has gone all brown and you want to avoid that.Clean up the bunch after purchasing. When you get your cilantro home, undo the bundle, take out any brown leaves or stems, and gently pat the leaves dry. If there are any leaves stuck in the stems, remove those.Cut off the bottom two inches of the stems.Place the bunch in a cup full of cold water. Again, make sure that there are no leaves that are low in the stems that go in the water. Place the bag that the cilantro came in over the leaves and put them in the refrigerator for up to about two weeks.Use your remaining cilantro to make Chicken Street Tacos, Shrimp Ceviche, and Asian Cucumber Salad.
Mash all three avocados. If you have guests with texture issues, they might prefer to have all three mashed.Leave out the cilantro. If you are someone who tastes soap when they have cilantro, just leave it out! You will still love this recipe.Swap the chilies for jalapeños. As mentioned above, you can easily swap the can of chiles for a single jalapeño if that is what you prefer.Toss in a tomato or two. I often really enjoy my guacamole with some tomatoes in them. I liked to use 1 Roma tomato with the seeds removed and diced.
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Tostadas: Add some to my delicious and easy tostadas.Beef Quesadillas: Use it as a dip for these delicious quesadillas.Chicken Tacos: We make these about once a week and they are even better when you add some fresh guacamole to them.Taco Salad: Combined with salsa, guacamole makes a great dressing for this salad.
If you try this simple guacamole recipe, leave me a comment and let me know what you think! I love hear from you and learning how you incorporate my recipes into your family dinners and celebrations.
