Guacamole is so easy and everyone will love you for making it, says Chef Traci Des Jardins. The trick to preventing it from browning is not leaving the pit in it or adding a ton of lime juice. The key is to start with fresh avocados and keep the air away from the guacamole. If storing in a bowl, give it a couple of whacks on a countertop to get any air bubbles out and then cover with plastic wrap and smooth it against the surface of the guacamole. If you have a flavor saver or some kind of vacuum device, vacuum packing the guacamole will make it last for days.
- 3 avocados
- 1 to 2 limes, juiced
- 1/2 white onion, finely diced
- 1/2 bunch fresh cilantro, chopped
- 1 serrano chili, finely minced
- Salt, to taste
Cut each avocado in half and remove the pit and peel. Scoop the flesh into a bowl and mash. Add the lime juice, onion, cilantro, chili and salt and mix well. Taste and add additional salt if necessary. Serves 10.
Recipe by Traci Des Jardins, Chef/Owner, Jardinière and Mijita, San Francisco.