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Scott’s Guacamole

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When my son got married, he and his wife had some specific requests for their reception in Utah, one of which was guacamole.

Always wanting to try new things, I went searching guacamole recipes before coming up with this one, which is a combo of several that I looked at and tried.

This turned out great and I discovered a couple of tricks along the way.

We used Costco avocados, and bought them in plenty of time for the Saturday reception, but by Thursday night, they were still pretty hard. So that night, I put them in a brown paper bag, with several bananas, and by Saturday, they were perfect.

Apparently bananas release ethylene, which is a hormone that helps in maturing of fruit. Definitely did the trick for me.

Lastly was the method that I found to allow us to make the guacamole ahead of time and keep it from turning brown. After much research, I found that gently putting about 1/2″ of water on top of the guacamole in a bowl seals out the air and allows it to stay green longer. In fact, in testing, I made some, added the water, and kept it in the fridge for a couple of days. It still looked and tasted great.

When ready to serve, carefully pour off the the water, do a quick mix to mix the water in and it is ready to serve. Worked great!

I used a scale for much of this, so several of the ingredients are in ounces. If you aren’t using a scale for measuring, I highly recommend it.

Oh, and in case you were wondering, we also had Becky’s Bean Dip and Sonja’s Queso Dip.

Enjoy!

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Scott’s Guacamole

This is the guacamole recipe that Scott made for Mark and Krissbeth's wedding reception in Alpine.
Course Side Dish
Cuisine Mexican
Author Scott

Ingredients

  • 12 avocados
  • 12 oz onion chopped
  • 4 oz jalepeno finely chopped
  • 4 tbsp cilantro chopped
  • 3 tbsp garlic minced
  • 3 tbsp salt
  • 2 tbsp pepper
  • 12 roma tomatoes diced
  • 9 tbsp lime juice

Instructions

  • Cut the avocados in half, remove pit, scoop out flesh and put into a bowl.
  • Add remaining ingredients: onion, jalapenos, cilantro, garlic, salt, pepper, tomatoes, and lime juice.
  • Mash together with a fork to desired consistency. If you like it a little chunky, then just mash a little.
  • Stir to mix flavors together.
  • It tastes best when the flavors have a chance to mix together, so put in the fridge for awhile to cool and let the flavors mix.

Notes

If you need to make well in advance of serving, the best way that I have found to keep the guacamole from going brown is to mash the mixture down into a bowl so that all air bubble are pushed out.  The bowl needs to be big enough so that there is at least 1″ of space above the guacamole to the top of the bowl.  
Smooth out the top, and then gently (and I mean gently), put about 1/2″ of water on top.  This will seal out the air and keep it from turning brown.  
When you are ready to serve, gently pour the water off, and then mix the guacamole one more time and it will be ready to serve. 
I’ve kept it for a couple days like this in the fridge and it looked and tasted great!