Heyo. TGI #JustTheTip day, amiright?
I know everyone has Thanksgiving on the mind, but it’s Friday, and we could all use a little break from holiday programming to talk about other important things like Justin Bieber!!! how to keep your guac green.
Not to sound like a diva, but brown guacamole is one of my dealbreakers. Can’t get over it. I’m not above cutting a little mold out of a piece of cheese or eating food off the floor, but guac that’s turned an upsetting shade of grayish-brown? No. It gives me the heeby-jeebies. And even though you can just scrape off the offending top layer, or stir it in (I just threw up in my mouth a little bit), there’s no need to have brown spots on your made-ahead/leftover guac in the first place.
It’s all about proper storage.
People swear by all kinds of things to keep the dip green, from adding avocado pits to pressing a layer of plastic wrap on top, and I’ve tried them all. However, the only method that consistently lives up to my OCD green guac standards involves a handy little trick…
Watch and learn.