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Perfect Guacamole Recipe [VERIFIED]

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Perfect Guacamole Recipe [VERIFIED]

I tested this method for three full days and it worked like a charm. It stays perfectly fresh and delicious. Though I will admit by the third day it does start to get a little more watery. But who has guacamole last that long anyway

This simple guacamole recipe actually keeps really well in the refrigerator if stored properly. To store it, just transfer your guac to an airtight container. Then place a piece of plastic wrap directly on top of the guac, and press it down with your fingers so that the plastic wrap is covering the entire surface area of the guac (keeping the air out, which will help prevent browning). Then just cover, and refrigerate for up to 1 week.

Storage Instructions: To store this guacamole, cover the bowl with plastic wrap (so that the plastic is literally touching the entire top layer of the guacamole) and refrigerate for up to 2 days before serving.

I love this recipe. How ever, I was intrigued to find that 14% of the population does not like Cilantro. I thought that I was a strange one, but their are more people like me out there! To me Cilantro tastes like ivory soap. And it makes me bloat, causing sever pain. So I just do not use it. I will give this recipe a try, as I have ready to go Avocados in my kitchen right now! TY so much!

We really loved this recipe; followed recipe except had to use dried jalapenos. This is very different than my usual guac recipe! I liked it without tomato and garlic and I am very surprised about that! The dip is ultra green and not soupy, very nice texture. Thank you.

I grew up in Los Angeles and have a slight touch of Mexican heritage in my family, and a neighbor from Guadalajara named Lupe taught me about Mexican cooking. It was her guacamole method that my mom picked up and passed to me through culinary osmosis.

Start with ripe avocados. Toy with the formula until you get the right combination of ingredients. For me, tomato is not ideal; I use it mostly in cases where I want to stretch the quantity (otherwise it can get watery). When you begin, use conservative amounts of lime, onion, salt, chiles, and cilantro. Taste as you go and layer in more flavor as needed. I like my guacamole to have lots of lime and cilantro, so I know that going in.

In a large mixing bowl, lightly mash the avocados, leaving some chunks. My personal favorite way to get the perfect combination of creamy and chunky consistency for guacamole is to use a pastry cutter.

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

Welcome to The BakerMama where I share easy, family-friendly recipes, beautiful food boards, spectacular spreads, creative meal ideas, tasty food finds and a glimpse into everyday life as a family of 6. Learn More

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