How long is guacamole good for? HELP!

Discussion in 'The Creative Community' started by floridafam, Jun 28, 2003.

  1. floridafam

    floridafam DIS Veteran

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    I always make fresh guacamole but I don't know how long it is good for-when is it still safe to eat it without worrying about getting sick.

    Anyone know?
     
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  3. zakatak

    zakatak <font color=deeppink>Cinderella looked at me like

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    Mine doesn't last more than two days... but I wouldn't eat it past two if it did... JMHO.

    K
     
  4. floridafam

    floridafam DIS Veteran

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    Thanks:D

    I did eat some. It was about 36 hours old. I gave up on it after a couple of bites.

    Thanks again for the info.
     
  5. jwsqrdplus2

    jwsqrdplus2 <font color=green>I suddenly got inspired<br><font

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    If we don't finish it the day I make it, then the leftovers get tossed. Guac is one of those funny ones like that. Kind of like a mayo dish being left out too long; you don't want to take the chance.
     
  6. crazyforpooh

    crazyforpooh <font color=FF6600>Proud American who loves her li

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    Thanks,

    Laura
    A scrapaholic
     
  7. jwsqrdplus2

    jwsqrdplus2 <font color=green>I suddenly got inspired<br><font

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    I like a little kick to mine so this recipe is a little spicy! Amounts can be adjusted without really affecting flavor. Guac is a personal thing!

    3 ripe avacados, peeled, pitted and mashed
    1 lime juiced
    1 tsp salt (sea salt is preferred, but table salt works fine)
    1/2 cup diced red onion
    3 Tbls chopped cilantro
    2 tomatos, seeded and diced
    1 tsp minced garlic
    cayenne pepper to taste

    Mash avacados with lime jucie and salt
    Add onions, cilantro, tomatos and garlic
    Add cayenne

    Cover and refrigerate for 1 hour to let flavors blend. I usually press some plastic wrap directly down on the surface of the guac before covering. Helps keep it from browning.
     
  8. floridafam

    floridafam DIS Veteran

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    My DH doesn't like tomato in his so here is my recipe

    3 avacados

    Some sweet onion-about 1/8 of a cup

    Some garlic-less than 1 tsp

    Some seasoning salt-to taste

    I just toss everything in without measuring.

    We have one of those "as seen on tv" chopper things where you put everything in and it grinds it up when you turn the handle.

    I mix it until it is mixed but still a little chunky.
     

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