Place your leftover guacamole in a storage container and pat it down firmly with a spoon so it’s nice and flat on top.
Add about 1/2 inch of water on top (I used cold water).
Place the lid on the storage container and store it in the fridge. That’s it!
When you want to enjoy the guacamole, drain the water off the top, give it a stir and you’re good to go.
I tested this method for three full days and it worked like a charm. It stays perfectly fresh and delicious. Though I will admit by the third day it does start to get a little more watery. But who has guacamole last that long anyway?
INGREDIENTS
▢3 avocados, ripe
▢½ small yellow onion, finely diced
▢2 Roma tomatoes, diced
▢3 tablespoons finely chopped fresh cilantro
▢1 jalapeno pepper, seeds removed and finely diced
▢2 garlic cloves, minced
▢1 lime, juiced
▢½ teaspoon sea salt
INSTRUCTIONS
Slice the avocados in half, remove the pit, and scoop into a mixing bowl.
Mash the avocado with a fork and make it as chunky or smooth as you’d like.
Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.
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