In the summertime, my hubby Gary and I love to eat guacamole. That cool green dip with hint of lime and a kick of heat on salty nacho chips is sometimes all we eat for dinner, washed down with a tall cool one. Plus it's so easy to make. I mash a ripe avocado with the juice of 1/2 a lime, a chopped ripe tomato, and a generous sprinkle of salt, cayenne pepper, and garlic powder.
But there's always that pesky dab of leftover guacamole, the perfect amount for my lunch tomorrow, but I know it'll turn dark and taste nasty by tomorrow. I've tried putting the pit in the dip, I've tried sealing plastic wrap to the surface, neither of which work. And you'd think all that lime juice would prevent your pretty green guac from oxidizing.
Sunday night, after polishing off a plate of cheese nachos with my honey, and scraping a sad little dab of leftover guac into a container, I had a lightbulb moment. Maybe sealing the surface with a light layer of vegetable oil would prevent the guac from going bad. Works with pesto... why not guac? So I tried it, and as you can see from the photo below it worked! This leftover guac has been in the fridge for 36 hours and no sign of oxidation. It's as green as the day it was made.
So here's what you do: Place your leftover guacamole in a tall-sided container. Smooth the surface of the guacamole with a spatula. Drizzle a neutral tasting oil (I used grape seed oil) on top to an even depth of 1/8". Cover the container and store it in the fridge. Before serving, pour or spoon off the oil and stir the guacamole. The small amount of residual oil should not affect the guacamole. Eat and enjoy!
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