Guacamole & Chips

I and so many people I know are huge fans of guacamole…and we all are perpetually perplexed by the question of how to keep our bowls of the delicious green treat from turning brown before it’s time. Well, my friends, I’ve got good news: enter the amazing Guac-Lock from Casabella!

Guac-Lock 2

What’s not to love about guacamole? It’s delicious, easy to put together, it’s as spicy (or not spicy) as you want to make it – you can add tomatoes, garlic, onion, lemon or lime juice, cilantro, fresh peppers or dried pepper powder, or just mash the avocados with a little salt and leave it at that. Avocados are a great source of fiber, potassium, niacin, vitamins B, C and E and unsaturated fats  – so we can consider it a healthy treat.

Guac-Lock 3

We should eat it all the time, right? Of course! But it’s so disappointing to make a beautiful bowl of fresh guac, only to have the leftovers look decidedly unappetizing because, despite your best efforts to cover it completely, it’s turned brown from oxidation. We’ve all been there. That’s why I was super excited when my friends at Melissa’s Produce asked if I wanted to try the Guac-Lock from Casabella. A container that promises to keep my guac fresh and beautiful? So much so that I can make it a day or two in advance? Sign me up!

All the pieces

The kit is made of durable plastic that is top-rack dishwasher safe, and it even has a serving platter that the container fits into perfectly. The container itself has a few pieces, which at first can make you think it’s going to be a complicated process – but it’s really easy.

Elevator 1

The special container allows you to pack the guacamole in tightly, and cover with a rounded top that has airtight locks and a sealing tab. After locking the top in place, the container is set on a special “elevator” base, and you gently push the container down until the guacamole appears at the very top. Close the sealing tab and you’re set! The guac is airtight and ready for the fridge until you’re ready to serve it.

Smooth it out

If you have guacamole left after serving, you simply repeat the process – pack it down, smooth the top, lock the top on the guac and place back onto the elevator base, push up until the guac is at the very top, close the sealing tab and store.

Into the container

Guac-Lock comes with its own recipe for guacamole, and Melissa’s Produce was also kind enough to provide me with the beautiful fresh avocados, tomato and shallots it called for. (Of course you can use your own favorite or store-bought; the air-tight locks will keep it all fresh for you.) I had some roasted Hatch Chiles in the freezer; they always add fantastic flavor, so I defrosted, skinned, seeded and finely diced them, then added them to the mashed avocado.

Roasted Hatch Chiles

(By the way, did you know it’s almost Hatch Chile season? I can hardly wait!! More on that is coming soon.)

So here’s the step by step on making and storing the guacamole:

Ingredients
All the ingredients and the Guac-Lock are ready to go.
Ingredients 2
Cilantro, shallots and tomato finely chopped. Don’t you love the colors?
Mashed Up
Mash mash mash those avocados!
Mashed Up 2
Mash in the diced roasted Hatch Chiles.
Full Up
Fill the container, packing the guacamole in tightly, and smooth the top.
Locked
Put the lid on and click the airtight locks into place. Then place the container onto the elevator base.
To the Top
Gently push the container down until the guacamole comes to the top of the underside of the lid and you can see it at the top.
Lock it
Press the sealing tab down and you’re all set! Refrigerate the guacamole until you’re ready to serve it.

Here are a couple of tips from my experience:

  • Spread the guacamole as evenly as you can across the bottom and around the sides of the bowl – this will help to prevent browning there (although as the Guac-Loc instructions say, a little browning won’t in any way ruin the dip).
  • Lock the top on (except for the top lever) before you put the bowl onto the elevator base.
  • The bowl slides very easily on the elevator so press as gently and evenly as you can.
  • Guac-Lock’s recipe is a good basic one – stir in your favorite additions – like roasted Hatch Chiles for great flavor and Hatch Chile powder if you want more kick.
  • The guacamole stayed fresh for the three days it lasted!
  • Best way to mash avocado? I learned from my friend Mimi Avocado that the best way to do this is simply on cutting board with a fork. You’ve got lots of room and can achieve the consistency you want. (Mimi is amazing – read all about my awesome day at her family’s avocado ranch!).

It Really Works!

Keep your friends close and your snacks closer.  Anonymous

Enjoy!

SueSignature

Guacamole - for Days!
 
Prep time
Total time
 
Deliciously easy guacamole will stay fresh and green when you store it properly in the Guac-Lock from Casabella!
Author:
Recipe type: Appetizer, snack
Cuisine: Mexican
Serves: 8-10 servings
Ingredients
  • 4 avocados
  • 1 Roma tomato, seeded and finely diced
  • 1 shallot, finely diced
  • 3 roasted Hatch Chiles, charred skin removed, seeded and finely diced
  • juice of ½ lemon
  • 3 Tbsp. finely chopped fresh cilantro
  • Kosher Salt, to taste
  • Chile powder (Hatch/Chipotle) or Cayenne Pepper, if desired, to taste
Instructions
  1. Place the diced tomato, shallot and cilantro in a large bowl.
  2. On a large cutting board, halve and seed the avocados and mash them with a fork until you have the consistency you like.
  3. Mash the diced Hatch Chiles into the avocado.
  4. Add the avocado-chile mixture to the bowl and gently stir the ingredients together with a spatula.
  5. Add the lemon juice, Kosher salt, and chile powder (if using) and stir again.
  6. Place the guacamole into the Guac-Lock container and follow the directions for proper airtight storage.
  7. Serve with chips and vegetables and enjoy!
  8. Store in refrigerator.

Note: Melissa’s Produce generously supplied the Guac-Lock and the produce for the product review and guacamole in this post.  I was not compensated in any other way and all the opinions expressed are my own.

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