When was the last time you ate 3-day old guacamole? Never, right? It is notorious for turning brown quicker than a chameleon slurping a cup of joe—until now. The secret is not an ingredient, but a clever container called the Guac-Lock that prevents oxygen from turning your gorgeous green guacamole into brown sludge.
Introducing the Guac-Lock™
Being a food blogger means I get to try new products, which is one of my favorite parts of the job. Most are clever, but the Guac-Lock is ingenious because it solves one of those truly head-scratching problems – how to keep guacamole fresh.
It was no surprise to me the creators of this practical innovation are women. Thanks to “Mompreneurs” Jane Caplan Och and Sharon Lonner Prince for designing something in the Guac-Loc that is truly functional. Go team!
How it Works:
Simply fill with your freshly made guacamole and seal the locking lid and press the base upwards.
Air under the lid gets forced out of the container to keep guacamole fresh longer and without turning brown from oxidation.
You can conveniently use the Guac-Lock to store and serve.
I made guacamole and sampled it every day for 5 days. Yes, that is right, I ate 5-day old guacamole. By day four the guacamole was starting to lose its bright green color, but still tasted good. Day five was the cut off, not because it went brown, but because it tasted fermented. I was pleasantly surprised by this gadget.
- Keeps guacamole fresh enough to serve to guests for 3 days, and an extra day for leftover use.
- You can store and serve guacamole in the same container — which is BPA-free and dishwasher safe.
- You can also use it for other dips and sauces such as hummus, salsa, cocktail sauce or tzatziki.
- You need to read the directions or watch the video before using this to get the best results. It is not intuitive.
The trick to making perfect guacamole is using good, ripe avocados. Melissa’s Produce supplied me with ripe avocados for this recipe.
The other key ingredient is Chipotle chiles which are dried, smoked jalapeños. Adobo is a slightly sweet, tangy sauce. Put them together in a can and they become a multifaceted pantry staple, not to mention perfect in Guacamole.
- 3 large avocados or 4 small ones
- 1 shallot, finely diced
- 1 vine ripe tomato, seeds removed, finely diced
- ¼ cup cilantro, chopped
- Juice of 1 lime
- Kosher salt, to taste
- 1 chipotle pepper, finely diced
- 2 teaspoons adobo (from the chipotle can)
- 1 clove garlic, grated
- In a large bowl place the scooped avocado pulp and mash. Add the rest of the ingredients, and mix everything together.
The Guac-Lock can be purchased online. You can also buy a chip tray your Guac-Lock can drop right into.
Preparing guacamole in advance makes your party planning so much easier with this clever invention. I guess its time to entertain more.
…and then, she paused for thought.