Guacamole might be one of the world’s most loved foods – I’m just guessing, this hunch is based on how people act around a bowl of guac, not a peer-reviewed study or anything.
It’s safe to say that the only reason not to love guacamole is the speed in which it goes from a vibrant and inviting green to less than appealing brown. At a recent cocktail party I was catering, one of my servers noticed how I was manically covering every exposed millimeter of my guacamole with lime slices. It was a futile attempt; I was not winning the battle. She told me that there was a better way- a family secret from her mother in law who has lived in Mexico for many years. She was happy to share it, saying they want everyone to have green guacamole!
Never Browns Guacamole
prep time: 15 minutes
cook time: zilch
yield: 1 1/2 cups or so / 6-8 servings
3 ripe avocados, stone and skin removed
small handful cilantro, minced
juice of 1 lime
3 scallions, white and light green part only, diced
1 jalepeno, minced (seeds and membrane removed for mild, or not for spicy)
OK here is the secret: Dissolve 1/4 cup sea salt in 2 cups of water. Add the peeled and stoned avocados to the salt water, and leave them in for about 10-15 minutes. Drain the water and transfer the avocados to a clean bowl. The salt water doesn’t make the guacamole salty, but I find that I don’t need to add any additional salt to the recipe.The Encyclopedia of Healing Foods 2005
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