You know how you have to eat all the guacamole as soon as you make it so it doesn’t go brown?
Of course, we tend to eat all the guacamole anyway, because we love it.
But if you’re fortunate enough to have some leftover, or you want to make it a little bit ahead of feasting time, here’s a great tip for you.
How to Keep Guacamole from Turning Brown
The main reason the guac turns brown is because of the contact with air. So you need to try to keep any air from getting to it. I have heard of people brushing the guacamole with oil, but I like this method better.
Put the guac in an air tight container. Smooth the top with a spoon as best you can. Then place a piece of plastic wrap over the top. Be careful to get it covered snuggly, so there are as few air pockets as possible. Then pop the lid on the container and refrigerate.
The container in the photo above is over 24 hours old. It still looked and tasted fresh.
If you’re looking for a recipe for Homemade Guacamole, here you go. The photo isn’t great, but the recipe is!
After you get it all mixed up put a pit back in and push it down in the guac, then cover as described above. That will keep it really green!
That is a myth, pit does nothing
Pit works every time. I score it with a knife and put it back in the guacamole.
I just store my guac in a ziploc bag (push all of the extra air out before sealing). Works like a charm!
Wrap it in aluminum foil and it will keep for days.