We don't mess around when it comes to guacamole. We understand the importance of this simple avocado dip. It makes happy hours that much better, parties worth leaving our house for, and Cinco de Mayo a holiday to that can rival (almost) Thanksgiving. Without guacamole, margaritas wouldn't go down as smoothly and tortilla chips wouldn't even matter anymore.
Guacamole is just one of those foods that makes life a little bit better. So, when making it homemade it's important to get it right. We've whipped up countless recipes and have eaten even more bowls of the stuff than we care to admit, all in search of the perfect guac. This abundant avocado dip consumption has gotten us to the bottom of what makes a guacamole great -- and all the simple tips and tricks that can make your homemade guacamole that much better.
Once you make guacamole, it's just a matter of time before exposure to the air causes it to oxidize and turn that unappetizing brown. Sure, you can scrape that layer off, but you can also stop the oxidation. If you're not serving your guacamole right away you should know that there are a lot of tricks to keep guacamole from turning (like leaving the pit in), though some are more effective than others. We like the water trick best. Top your well-packed guacamole with about 1/2 inch of lukewarm water while it's stored in the fridge. This stops the air from oxidizing the guacamole. When ready to serve, just pour off the water and mix in the extra moisture.