I live on the edge of Texas, in a border town. My Grandmother was a migrant farm worker from Mexico, and this is her recipe for Guacamole. It keeps for about a week, and won’t turn brown.
  • Yield

    If I get a hold of the bowl, it serves one, however, it would probably be good for 3 people.
  • Equipment

    None

Recipe Directions

I don’t bother with the food processor; the Guacamole that I am used too is chunky, so I just dice everything up. Garlic goes into a garlic press (the two cloves of garlic in combination with the Onion give this sort of a spicy flavor but if you wanted it hotter, I’d throw in a Jalapeno, or for a more mild heat, a nice long green chili). After everything is in a bowl, diced, I smush up the avocado with the back of a fork, just to give it a little bit of creaminess and make sure all the ingredients are well mixed. It’s simple, and delicious.
My Grandmother swears you can prevent the Avocado from turning brown if you save your avocado pits, and put them back in the Guacamole when you’re keeping in the fridge… I think the reason this Guacamole doesn’t brown is the lime juice in the recipe, however, its comfort for me to see the pits back in bowl, just sort of a family tradition.

Niksa's Thoughts

I live on the edge of Texas, in a border town. My Grandmother was a migrant farm worker from Mexico, and this is her recipe for Guacamole. It keeps for about a week, and won’t turn brown.

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When I refrigerate guac, I usually put the wax paper in direct contact with it. What keeps it green is the fact that no air is left in contact to oxidize the avacado.

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Great simple recipe. We live in San Antonio and my wife is from Mexico. My recipe is almost identical except I just use a little garlic because I cannot tolerate too much. I also use chopped green onions (scallions) but the red onion sounds very good too.

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Great recipe - thanks!
I've experimented by leaving halves of avocado in the fridge for 24 hours - with and without lemon juice, with and without stones in. All turned brown to some extent. The halves sprinkled with lemon juice turned a little less brown. Stones in? Made no difference.

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Juliano said in his book that if you leave the pits in, the guac won't turn brown - I don't get it, but it sounds like your grandma is right on! (or she told Juliano, heehee) Thanks for the recipe; it sounds great!

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yummy! handmade "unplugged" guac is definitely the best. thanks for the reminder!

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