Add Salt & Pepper to Guacamole

Video Transcript

Okay I have just added my lime juice. Now it is time to season my avocados or guacamole. And to do this, I am going to do kosher salts and avocados really do take in a lot of salt but as always...always use less you can always add more. It's always easier to take it out is what I am trying to say. So do a little bit at a time, you can always mix in more. So I am going to do about two teaspoons of salt here, and about a teaspoon of fresh cracked black pepper. And again here is another opportunity to be creative. You can add in adobo sauce. Some people like to add fresh garlic. You can add in sour cream. There is a lot of different things you can do with your avocado or guacamole. But what I am going to do is mix it with my spoon. I like the flavors just as is. And this is a product that the longer it sits the better flavor it's going to be. When I say that, I mean you want to let it sit for about thirty minutes to let all the flavors melt together. And this is the texture of our guacamole. This is what it looks like here. Still kind of chunky but definitely has some texture to it and definitely has some smooth sides to it. So this is just how we want it. The next thing that we are going to do before we set into the refrigerator is cover it with plastic wrap. Now avocados are a little bit of a unique fruit because oxidation occurs when air hits it. When oxidation occurs it turns things brown. For example, if you cut an apple and it browns, that is oxidation. Well avocados do the same thing and the only way to prevent it is to eliminate the oxygen. So what we're going to do is take our plastic wrap and place it onto our guacamole and instead of just leaving it like that we are going to press it all the way down so that no air hits it. And there are all sorts of wives tales about placing the pits of the avocados in and that helps it. And really it's a scientific fact that the only thing that prevents oxidation is a little bit of acid, which will help it but the only thing that will keep it from browning is the plastic wrap and not allowing oxygen into our product. So what we have done is we have pressed down the plastic wrap and made sure we don't have any oxygen in here. We are going to place it into our refrigerator and in about thirty minutes it will be ready to go.

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