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How to Make Your Own Guacamole—and NOT Have It Turn Brown

June 20, 2013

How to Make Your Own Guacamole—and NOT Have It Turn Brown

How to Make Your Own Guacamole—and NOT Have It Turn Brown

Good guacamole starts with ripe avocados—preferably Hass avocados. Ripe ones will give a little when squeezed. If your avocados are still too firm, let them sit on the kitchen counter until they soften up a bit. But don’t let them get too soft!


Get all your other ingredients together before slicing open the avocados. What are those other ingredients? Well, that’s the fun part because what you add in is really up to you. Here are some ideas:


Go classic: Just add lime and salt.


Add a few basics: Tomatoes, garlic, and white onion.


Kick up the spice: Choose from chili peppers, red onions, cilantro or cumin.


You could even go in a fruity direction and add in diced mango or other tropical fruit. The choice is yours—experiment and have fun!


Once you have all your ingredients ready to go, it’s time to open the avocado. With a large, sharp knife, cut the avocado lengthwise around the center pit. Scoop out the pit with a spoon or cut the avocado lengthwise again to further expose the pit and make it easier to pull out with your hands.


Next, either spoon out the avocado into a bowl or gently slice across the flesh in both directions to create small, square chunks you can then spoon into the bowl. Mash with a potato masher to desired consistency. Stir in all ingredients and mix well.


To keep your guacamole green for as long as possible, add lime or lemon and cover with plastic wrap so the wrap sits directly on the guacamole. Serve immediately or refrigerate, and keep cold while you serve.


One more thing: Don’t forget the New York Style® Pita Chips to dip in your fresh guacamole!