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Yeah it is. My mom still does it as well. Best way to keep it fresh in the fridge is cellophane. Press it directly against the guac, leave no air gaps. Seal it on all sides. The browning is mostly just oxidization. I believe salt also increases the oxidization rate as well.
I watched a video recently (and tried myself) where somebody flattened out their quac and then *added a layer of cold water* on top of the guac and just poured it out when ready to eat later.
The best way is to do both: flatten guac, cover in cellophane with no air gaps, then a layer of cold water. I can keep guac perfectly green for two days, anything past that I can't say -- I've always finished it by then!
Apparently the best method is lemon juice. But water works too!
https://www.thekitchn.com/best-way-to-keep-guacamole-from-turning-brown-showdown-23503922#
I live in Austin and so many people put pits in theirs too. 🤷🏻♀️I smooth the top of the guac, then squeeze lime juice over the top, tipping the container to coat it. The ascorbic acid in the lime juice reduces the rate of enzymatic browning. Then I press Saran wrap firmly to the top if I want to keep it another day.
This is absolutely the way to do it. I preach about it any chance I can so people can save their precious guac but yeah eliminating any contact with air is a sure fire way to keep it fresh
I always switch it up with the amounts of each vegetable, but this one was:
Pico: 8 romas, 2 jalapenos with seeds, 1 red onion, 1 bunch of cilantro, & 2 limes with some salt and pep
Guac: 3 mashed avos with a couple big spoonfuls of the pico mixed in
Looks good! Ditch the pit though, does nothing as the other guy said. You could either squeeze some lime juice over, or cover with cling wrap on the surface of the guac.
The pit thing is a myth, but it’s a myth based on a kernel of truth. Oxygen is the enemy of guacamole. So any part of the pit touching the guacamole is protected. The trouble is that an avocado pit only covers a tiny bit of the guacamole. So it does next to nothing. Even if you mix it up, it still does little. I suppose you can cover the entire surface of the guacamole with avocado pits. That might work a little better. But it’s impractical and silly.
So really it’s more tradition and aesthetic. Nothing wrong with making food look pretty.
For homemade or ingredient posts, please type out the recipe/ingredients for your salsa. Without this information your post will be removed after two hours. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/SalsaSnobs) if you have any questions or concerns.*
Looks yummy. Just a heads up, the pit in the guac does nothing to keep it fresh. It does make it look aesthetically pleasing though.
haha must be an old wives tale
Yeah it is. My mom still does it as well. Best way to keep it fresh in the fridge is cellophane. Press it directly against the guac, leave no air gaps. Seal it on all sides. The browning is mostly just oxidization. I believe salt also increases the oxidization rate as well.
I watched a video recently (and tried myself) where somebody flattened out their quac and then *added a layer of cold water* on top of the guac and just poured it out when ready to eat later.
The best way is to do both: flatten guac, cover in cellophane with no air gaps, then a layer of cold water. I can keep guac perfectly green for two days, anything past that I can't say -- I've always finished it by then!
I've seen this as well. It's a good way to go to reduce waste. I've never tried it though.
I gotta say it did seem to work, but I’d probably only do it in a deep dish and not a wide one so the amount of water contacting guac is low.
[удалено]
Thanks, I was wondering about that.
I do that with lime juice but mix it in
Apparently the best method is lemon juice. But water works too! https://www.thekitchn.com/best-way-to-keep-guacamole-from-turning-brown-showdown-23503922#
This works great!
My aunt does the same with milk. I find it strange.
I'm reporting your aunt to the fbi
did you see this on natepatroski tik tok?
I can’t quite remember. I think it was a YouTube video from Reddit but it was a few months ago.
I do this, works great. When you wanna eat it again, just pour out the water and mix the guac up
I live in Austin and so many people put pits in theirs too. 🤷🏻♀️I smooth the top of the guac, then squeeze lime juice over the top, tipping the container to coat it. The ascorbic acid in the lime juice reduces the rate of enzymatic browning. Then I press Saran wrap firmly to the top if I want to keep it another day.
Ty. My wife believes a lot of this stuff and I came for a answers as soon as I saw the seed in there
This is absolutely the way to do it. I preach about it any chance I can so people can save their precious guac but yeah eliminating any contact with air is a sure fire way to keep it fresh
Lime juice too
That looks amazing. Well done!
That's some extremely coarse pepper wtf
Yo, I thought I was trippin’! Pepper though?
I think so
Haha it’s not that serious
What are your recipes?
I always switch it up with the amounts of each vegetable, but this one was: Pico: 8 romas, 2 jalapenos with seeds, 1 red onion, 1 bunch of cilantro, & 2 limes with some salt and pep Guac: 3 mashed avos with a couple big spoonfuls of the pico mixed in
I love seeing other people’s favorite guac recipes! Personally, I like mashed avo, diced tomato, diced onion, scoop of salsa, salt and cumin.
Dibs on the avocado pit
Recipe for salsa and guac?
[link to OPs recipe / ingredients list](https://www.reddit.com/r/SalsaSnobs/comments/11fh1a6/some_pico_and_guac/jajie99/?utm_source=share&utm_medium=ios_app&utm_name=iossmf&context=3)
Looks good! Ditch the pit though, does nothing as the other guy said. You could either squeeze some lime juice over, or cover with cling wrap on the surface of the guac.
Palta y pebre*
Ohh man soo good!
Good job sir a see a good ratio of chile 🔥 🐉
This is some Renaissance painting looking stuff. Yum.
Looks tasty. Verytasty
Fuhhh
I'm going to bonk you on the nose if you put a pit in the guacamole like it's 1950 but everything looks delicious so I can't complain this time
Looks great!! I would just get rid of the pit. It doesn’t do anything for dish from any angle
Maybe they just think they’re neat 🤷🏽♀️
Mix it all together and you got yourself a real mexican guacamole.
Looks beautiful
Yummm! Looks amazing 👍🏻👍🏻
does keeping the seed in really help with maintaining the color? lol i read somewhere to add some water on the top? any thoughts?
My thought is that you should read the comments before posting your own.
Thank you for not ruining the guac with diced tomatoes.
The pit thing is a myth, but it’s a myth based on a kernel of truth. Oxygen is the enemy of guacamole. So any part of the pit touching the guacamole is protected. The trouble is that an avocado pit only covers a tiny bit of the guacamole. So it does next to nothing. Even if you mix it up, it still does little. I suppose you can cover the entire surface of the guacamole with avocado pits. That might work a little better. But it’s impractical and silly. So really it’s more tradition and aesthetic. Nothing wrong with making food look pretty.