Spicy Guacamole Recipe with Jalapeno Olive Oil (2024)

FAQs

How do Mexican restaurants keep guacamole from turning brown? ›

Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.

Jalapeno peppers give guacamole its signature spicy kick. They bring fresh flavor when minced small. Jalapeno substitutes: Serrano pepper or Fresnos perfectly replicate guacamole's jalapeño taste and heat.

Other seasonings and spices like paprika or cayenne can add a kick to standard guacamole. Crushed red pepper, cayenne, paprika, or even garlic powder can up the flavor in a store-bought guacamole and allow you to cater it to your own tastes.

Olive Oil

Rather than reacting with the browning enzyme, a thin layer of olive oil acts can act as a barrier between the dip and the air. If oxygen never reaches your guacamole, it can't turn brown. Use how ever much you need to coat the surface of the guac.

Topping off your avocado dip with water keeps air, at least in part, from being able to penetrate the guacamole, which keeps it from browning. By using this simple technique, you can keep the brown at bay for about two days (maybe longer if you're lucky).

Results: I couldn't believe how well this worked! Not only did the lemon juice work well to prevent browning on the surface of the guacamole, but it also did a noticeably better job than the lime juice. While the lime juice did a spectacular job, the lemon juice still beat it out.

Little did I know that adding chopped pickled jalapeños to guacamole is the best—I've never looked back. Not only do pickled jalapeños add spice (but in a mellow way), they are brined in vinegar and salt, which highlights the other flavors in the guacamole.

The key is simple: you need to press the plastic wrap directly and completely against the surface of the guacamole. When stored this way, guacamole can be made ahead and stored in the fridge up to overnight with nary a brown spot in sight.

One of the key reasons why Extra Virgin Olive Oil makes a great substitute for avocado oil is its relatively high smoke point. While unrefined avocado oil has a smoke point of around 480°F, common EVOO has a smoke point of approximately 375°F. However, a high-quality Extra Virgin can have an even higher smoke point.

Can you mix avocado and olive oil? ›

Scoop out the flesh in one piece and discard skins. Add avocado to a small bowl. Softly mash the avocado and drizzle with Extra Virgin Olive Oil from Spainl and lemon juice. Mix together gently.

Fill a measuring cup with water that's cool or room temperature. Gently pour about a half inch of liquid over the top of the dip. Make sure water covers the surface completely—all the way to the container's edge. Editor's Tip: You may have heard a squirt of lemon or lime juice also keeps guacamole from browning.

But as every guac fan knows, the stuff has a tendency to look nasty in a hurry, a problem only compounded when the product is made in advance. Fortunately for Wholly, the brand had already pioneered a high-pressure process that removes all the air from the container, so the batch doesn't oxidize and turn brown.

The main goal is to prevent oxygen from touching the avocado's flesh. Plastic wrap is a practical, albeit not foolproof way to slow down the natural course of fruit aging. The trick is to make sure the plastic wrap is sealed flush with the flesh.

“Each panned guac gets sealed airtight with Saran Wrap,” he said. “Then it gets lidded, labeled and stored for later use. This process ensures freshness and prevents browning,” he continued.

The folks at Avocados From Mexico also suggest adding a liquid on top of guacamole to form a barrier from the air. But they recommend topping off the bowl with either water or lemon/lime juice. (Citrus juice is known for slowing down oxidation.)