We don’t think we have ever met anyone that doesn’t like guacamole and chips.
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