I mean we are big fans of guacamole, we serve it as a side dish or condiment with Mexican food and it's one of the biggest stars while watching football.
But sometimes guacamole makes us unhappy by turning brown too quickly.
Over the years, we have tried all the "old wives" tales on the prevention of color changes with guacamole. You know the ones, leave the pit in the dip, cover with wrap pressed down on the dip itself or using a wooden spoon to mix the dip and one that actually works, adding lime juice.
We are pleased to announce that we have discovered an additive that not only prevents browning but also adds a creamy flavor to this dish.
We get this my adding the old controversial, Miracle Whip, not enough to dilate those awesome avocados but just enough to add the right creamy flavor. And we don't add lime juice which could overwhelm the creamy flavor.
For some reason (not a science major here) the Miracle Whip will delay the guacamole from turning brown so quickly just like lime juice but not with that lime flavor.
We also make our guacamole just a little different, a little chunky and with a little bit of heat (or as we say a little "bite") with fresh roasted Jalapeños!
Anyway all this brings the right balance for my household and I hope you will enjoy it also!
- 2 fresh jalapeños
- 1/2 cup fresh cilantro
- 1 tsp salt
- 4 large avocados
- 5 Roma tomatoes, seeded and diced
- ½ cup diced red onion
- ¼ cup Miracle Whip dressing
1. In a blender or small food processor, puree the cilantro, Miracle Whip and salt together until smooth
2. Roast the jalapeños on a grill or grill skillet until blackened, place in a small brown paper bag while still hot and seal to steam.
3. In a medium bowl, roughly mash the avocados and stir in the cilantro, miracle whip mixture
4. Remove the jalapeños from the bag and peel. Cut off the stem and dice the jalapeños
5. Gently stir in the diced jalapeños, tomatoes, and onion.
6. Serve with tortilla chips or as a compliment to any Mexican dish