Loaded Guacamole

Ingredients

4 avocados, halved
2 limes, juiced or 4 tbls lime juice
½ teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon cayenne
½ cup tomatoes diced
¼ cup chopped green onion
¼ cup chopped cilantro
2 clove garlic, minced or 2 tbls garlic powder

Directions

Squeeze the avocados into a large bowl, add the lime juice, and toss to coat. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Let sit at room temperature for 30 minutes and then serve. To prevent the guacamole from browning, it must be stored in a way that prevents all contact with oxygen.

Science

The genetic makeup of the avocado is such that once cut open, the meat of the Avocado is exposed to air and oxidation occurs. This is because of a chemical process involving an enzyme called polyphenol oxidase. This enzyme works on phenolic compounds in the flesh of the avocado, changing their chemical structure to create melanins which results in a brown color.

Adding an acid, like the lime juice in the guacamole, will slow the reaction of the enzyme with oxygen by lowering the pH and removing the copper cofactor necessary for the enzyme to function. The lime juice helps slow down the process, but it will still turn brown over the course of several hours if exposed to air.

The best way to prevent oxygen intrusion is to take plastic wrap and seal it over the guacamole. You can store the guacamole this way without it turning brown for 2 to 3 days. Make sure the plastic wrap is completely touching the surface with no air bubbles. Refrigeration will also slow down the action of the enzyme.