How To Keep Guacamole From Turning Brown: Easy Make-Ahead Trick

My Super Bowl spread is never complete without a bowl of creamy guacamole front and center to dip crunchy tortilla chips into. As someone who makes it from scratch ahead of time, I’ve often wondered how to keep guacamole from turning brown before serving it. Recently, I found the solution to this dip dilemma just in time for the big game that involves holding off on mixing in the tomatoes and onions until the very end. Here’s more one the unexpected tip and my experiencing trying it out. (Scroll to the end of the story for a bonus smoked guacamole recipe!)

Why does guacamole turn brown in the fridge?

Guacamole turns brown because avocados release an enzyme after being cut. This enzyme reacts with the oxygen in the air, starting the oxidation process. “The flesh of the avocado oxidizes quickly—much like a cut apple—which changes the color [from green to brown],” says certified dietitian Dana Angelo White, MS, RD, ATC, tells Food Network. Adding fresh lemon or lime juice to the guac mixture can halt any browning as you’re preparing it. But if you’re making a batch in advance, sometimes citrus juice on its own isn’t enough.

How to keep guacamole from turning brown

The additional step to avoid serving brown guacamole? The Kitchn suggests holding off on putting ingredients like onions, tomatoes and jalapeño (also called pico de gallo) into the avocado mixture. Instead, they recommend placing a layer of pico de gallo on top of the mashed avocados beforehand creates a barrier to keep oxygen away. Once the pico de gallo is on top of the avocado base, you can cover the bowl with plastic wrap and store in the fridge until you’re ready to serve. Afterwards, remove the plastic wrap and stir the pico de gallo into the avocado mixture for a nicely green guac to enjoy with tortilla chips. Yum!

A delicious recipe for homemade guacamole

Using chef Gabriel Kolofon’s recipe for perfect guacamole with pico de gallo as a guide, I tested this hack at home. Tools like a molcajete (the traditional Mexican version of a mortar and pestle) help you smash ripe avocados to your desired consistency. 

Homemade Guacamole

Ingredients:

• 1 serrano chile or jalapeño, seeds removed (if you want a mild guac) and chopped
• Kosher salt
• 100 ml fresh squeezed lime juice, plus more as needed
• 5 ripe small avocados
• 3⅓ Tbs. olive oil
• ¼ white onion, chopped
• 3 small tomatoes, diced
• 1 handful fresh cilantro, chopped, plus more for garnish
• ¼ cup Cotija cheese, shredded or crumbled
• Tortilla chips, for serving

Tools List:

Directions:

• Active: 25 mins
• Total time: 30 mins
• Yield: 5 to 10 servings

1. In a small bowl, mix the serrano chile or jalapeño with a pinch of the salt and lime juice. Set aside for five minutes.
2. Create the pico de gallo in a separate bowl by combining the onions, tomatoes, cilantro, 2 tablespoons of the lime-chile mixture, and a pinch of salt together. Set aside as well.
3. Remove the pit from each avocado and scoop the flesh out of the skins before placing into the molcajete. Start smashing the avocados to break them down slightly—the molcajete might get a little crowded but that’s fine. Pour the rest of the lime-chile mixture over the avocados and and continue smashing them until the guac reaches your preferred consistency (chunky or smooth).
4. Give the mixture a taste and add more salt if needed. Find it to be too salty? Try adding more lime juice to taste and pour in the olive oil. Pour the avocado base into a medium sized bowl.
5. Spread the pico de gallo over the base in a single layer and cover with plastic wrap. Make sure the plastic wrap is directly touching the pico de gallo, which helps keep excess air out. Store the guac in the fridge until it’s time to serve. (Tip: Serve within the first hour or two of making it for freshness.)
6. Remove the plastic wrap and fold the pico de gallo into the avocado base until it’s fully combined. Use a clean bowl or molcajete as the serving vessel. Garnish with fresh cilantro and shredded Cotija cheese before enjoying with tortilla chips. 

Taste test

By the photo above, it’s clear that this clever hack actually worked! Letting the guac sit in the fridge for an hour allowed to chill without oxidizing. Plus, the taste was worth the wait as the the guacamole had a good ratio of tomatoes, onions, jalapeño, and lime. This gave the dip a spicy, acidic, and pungent kick that didn’t overpower the mild tasting avocados. (Now I see why chef Kolofon calls it “perfect guacamole.”) Patience and effort really does pay off for a tasty final dish like this mouthwatering guac recipe!

Bonus guacamole recipe to try for the Super Bowl

For a twist on classic guac, the pros at Traeger share their smoked guacamole recipe—perfect for putting a wood-fired grill, like their new Woodridge Series, to good use!

Traeger Smoked Guacamole

Ingredients: