DIY Guacamole Seasoning Recipe - Peas and Crayons Blog (2024)

FAQs

How to make guacamole sos? ›

Cut the avocado(s) in half, twist out the pit and spoon out the flesh. Chop and mash the flesh, then combine it with the minced capers, green onions and chives (optional). Sprinkle with the lime juice. Add salt and pepper to taste.

A: The guacamole seasoning lasts approximately 2 years as long as it is properly stored in a cool and dry area with no direct sunlight or humidity.

Although brown guacamole isn't the most appealing, it's completely safe to eat (as long as you've stored the guacamole in the refrigerator, and it isn't more than three days old). "While a bit off-putting to look at, brown guacamole is totally safe," confirms Food Network's nutritionist, Dana Angelo White, MS RD ATC.

Topping off your avocado dip with water keeps air, at least in part, from being able to penetrate the guacamole, which keeps it from browning. By using this simple technique, you can keep the brown at bay for about two days (maybe longer if you're lucky).

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.

The perfect guacamole should be a cross between creamy and chunky. You'll want a mix of avocado chunks and creamy mashed avocado. My tip is to use a fork to mash the avocado but avoid over-mixing the first time around, this will create too much creaminess and be more like avocado puree rather than guacamole.

Add milk or cream to make your guacamole denser. Place slices or cubes of fresh cheese on top of your guac. Add chopped mint to make your guacamole even fresher. Mango cubes add an unexpected touch and also keep your guac from turning brown.

Mix together the cilantro, cayenne, pepper flakes, cumin, and 1 tablespoon salt in a small bowl until completely combined (see Cook's Note). Add this mixture to a large bowl along with the lime zest and lime juice (and 6 avocados) just before making the guacamole.

Easy to prepare , great flavor. Great seasoning! We have tried every guac seasoning on the market and we keep coming back to this one.

Lime juice: Freshly-squeezed, please! Fine sea salt: A critical ingredient to bring out all of those good flavors! Ground cumin: I've always added a dash to my homemade guacamole, and I'm convinced it's the secret ingredient that rounds out all of those flavors and makes people love it so much.

Can you still eat guacamole if it turns brown? ›

That after you prepare avocado, uh, into a guacamole or even sliced avocado, it turns brown, almost a grayish black. Now, I know that's not too appetizing looking, but people worry that it's dangerous to eat. It's not. It's just because of the oxidization of the avocado.

While an avocado meal made up of only a small amount of the avocado fruit itself should be OK, dogs shouldn't eat any amount of guacamole. Onion and garlic, which are toxic to dogs, are in guacamole recipes. They can cause kidney failure as well as organ damage.

Yep, you can freeze guacamole! It's super handy when last-minute guests swing by or when you want to jazz up taco Tuesday without the extra prep. Drizzle the top with olive oil – this helps stop any ice crystals forming on top, which can end up making your guac too watery.

Store-bought guacamole usually has a co*cktail of preservatives which keep it from browning, and when you make guac at home, usually it's eaten within the hour. We can't make guac every hour - we make it every few hours, and the lemon/lime juice keeps it from browning too badly within that time frame.

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.

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.

It isn't exposed to air

When avocados are exposed to air, they begin to oxidize. That's when and why they start to turn brown. But if you can eliminate any contact with air, guacamole — or even an avocado half — can be stored for longer without changing colors.