My husband is something of a guacamole connoisseur. When good avocados can be found in our decidedly non-tropical state, he scoops them up and works on perfecting his guacamole technique. So I've also spent some time trying to make his guacamole last. In the rare instances we don't polish off the bowl, it seems a terrible shame to waste an ounce of that good green stuff.
But my efforts to keep guacamole green and fresh overnight have always failed — until now. I've discovered a simple, foolproof, and easy way to keep guacamole green and delicious — and no, it doesn't involve avocado pits or extra lime juice. Want to see how I do it?