Fresh guacamole is a real crowd-pleaser, but what to do with the leftovers?
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If you are anything like me, you probably make way more guacamole than is required for the occasion. After all, you don’t want to run out in the middle of the party! Right?
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We could discuss ingredients for the best guacamole; cilantro or no cilantro, lime or lemon, chunky or smooth. But we all know that our personal favorite is the best – that’s what makes it our favorite. I still don’t understand why some restaurants insist on serving it over shredded lettuce. The appearance of more volume I suppose. But I digress.
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My conclusion (before the discovery I’m about to share with you) was that the only way to enjoy all your guacamole is to eat it all the day you make it.
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One thing I believe we can all agree upon; leftover guacamole usually turns brown when refrigerated. You know that slimy brown layer that looks so nasty you usually throw out the whole bowl! I have heard and tried leaving the pit in the bowl – doesn’t work. Some say to add more lime or lemon juice, either when preparing or squeezed on top before refrigerating. Also doesn’t work. You take it out and the result – brown slime on top. My conclusion (before the discovery I’m about to share with you) was that the only way to enjoy all your guacamole is to eat it all the day you make it.
And then I came across this easy tip to keep guacamole fresh – water. That’s right, water! Simply place the guacamole in a container (press it down firmly and evenly) and cover with about a half an inch of lukewarm water, cover with plastic wrap or an airtight lid. Will keep the guacamole green and fresh for up to three days. Give it a try. No more brown slime!
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