Does the avocado pit really keep guacamole green?

No. The pit only protects the patch of guacamole directly underneath it from air exposure. The acidity from lime juice and a tight seal of parchment paper cut to fit or sustainable cling film are what actually slow the browning.

How long does guacamole last?

Properly stored with parchment paper or sustainable cling film pressed against the surface, guacamole holds for one to two days in the refrigerator. After that, browning becomes harder to scrape off, and the texture starts to break down. Frozen, it keeps for up to two months.

Is brown guacamole still safe to eat?

Generally, yes, if it has been refrigerated and only the surface has discolored. The browning is oxidation, not spoilage. Scrape off the brown layer, and the green flesh underneath is fine. Throw it out if it smells off or has visible mold.

Do you have to add tomatoes to guacamole?

No. Authentic Mexican guacamole is often made without them. The Tex-Mex version that came up through Texas and the American Southwest typically includes them. Both are super tasty. Skip the tomatoes if you want a more traditional Mexican result.

Can I make guacamole without cilantro?

Yes, and a meaningful percentage of people genetically taste cilantro as soap. Leave it out entirely. Do not substitute parsley, which will not deliver the same flavor. The recipe is still super delicious without cilantro.

Easy Guacamole Recipe (Restaurant-Style Tableside Guacamole)

Name: Easy Guacamole Recipe (Restaurant Table-side Guacamole)
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican
Ingredients: 2 tablespoons finely chopped fresh cilantro leaves, separated (8 grams); 3 teaspoons finely chopped white onion, separated (14 grams); 2 teaspoons finely minced jalapeño or serrano chile, seeds and membranes removed for less spicy guacamole (9 grams), about 1 1/2 medium jalapeños; 1/2 teaspoon kosher salt, plus more to taste; 2 large ripe Hass avocados, peeled and pitted; 2 tablespoons cored, seeded, and finely diced grape or plum tomatoes (30 grams), about 5 grape tomatoes; 2 teaspoons freshly squeezed lime juice (9 grams), plus more to taste

Description

Restaurant-style tableside guacamole adapted from Chef Ivy Stark's recipe for Dos Caminos in New York City, the same way La Esquina and Rosa Mexicano serve theirs. Aromatics mashed first, avocado folded in chunky-smooth, finished with the remaining aromatics, tomatoes (if using), and fresh lime. Authentic Tex-Mex with no oil, no vinegar, no mayonnaise, and no sour cream. Ready in ten minutes.

Ingredients

2 tablespoons finely chopped fresh cilantro leaves, separated (8 grams)

3 teaspoons finely chopped white onion, separated (14 grams)

2 teaspoons finely minced jalapeño or serrano chile, seeds and membranes removed for less spicy guacamole (9 grams), about 1 1/2 medium jalapeños

1/2 teaspoon kosher salt, plus more to taste

2 large ripe Hass avocados, peeled and pitted

2 tablespoons cored, seeded, and finely diced grape or plum tomatoes (30 grams), about 5 grape tomatoes

2 teaspoons freshly squeezed lime juice (9 grams), plus more to taste

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Mash the aromatics first. Add half of the cilantro, half of the onion, half of the chile, and all the salt into the bottom of the molcajete, mortar and pestle, or medium mixing bowl. Press and grind them with the back of a spoon or the pestle until they break down into a wet, fragrant paste, about 30 to 60 seconds. You will smell the chile oils almost immediately.
Add the avocados. Halve them, twist apart, pop out the pits using the heel of a knife, score the flesh if you want, and scoop it into the bowl. Mash with a fork to a chunky-smooth texture or desired consistency.
Fold in the remaining ingredients. Stir in the remaining onion, diced tomatoes, and the lime juice. Taste and adjust seasonings if needed, adding as much of the remaining cilantro as desired. Serve immediately with warm tortilla chips.

Notes

If you do not use all of the cilantro, save the rest along with any leftover diced onion and tomato to make a quick pico de gallo. Combine, add a squeeze of lime, a pinch of salt, and you have a second dip for the same table.

Scaling for a crowd: 1 avocado serves 2, 2 avocados serve 4 to 6, 3 avocados serve 6 to 8, 4 to 5 avocados serve 10 to 12. Multiply the rest of the ingredients in the same proportion.

For lower carbs: This guacamole is naturally keto and low-carb at roughly 2 to 3 grams of net carbs per serving. To drop it even lower, leave out the tomatoes (which is closer to authentic Mexican guacamole anyway) and/or reduce or omit the onion. Pair with jicama sticks, cucumber rounds, carrot sticks, or bell pepper strips instead of tortilla chips to keep the whole snack low-carb.

To make ahead: Prepare up to 1 day in advance, press parchment paper cut to fit directly onto the surface to avoid contact with air, and refrigerate. Stir it well before serving, and add a fresh squeeze of lime if desired, before serving.

To freeze: Smooth into a ceramic freezer-safe dish, press parchment paper directly onto the surface to remove air, and wrap tightly with sustainable cling film. Or use a freezer bag with all air pressed out. Freeze up to 2 months. Thaw overnight in the refrigerator, stir, and refresh with lime juice and a pinch of salt before serving.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Appetizer, Dips
Method: Mash and Stir
Cuisine: Mexican, Mexican & Latin, Mexican + Tex-Mex, Tex-Mex

Nutrition

Serving Size: 1/4 recipe
Calories: 140
Sugar: 1g
Sodium: 203mg
Fat: 12.5g
Saturated Fat: 2g
Unsaturated Fat: 10.5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 6g
Protein: 2g
Cholesterol: 0g