- This recipe uses shallots as they tend to have less bite than an onion. However, if you can’t find a shallot or only have onion on hand, you can replace the shallot with onion.
- This recipe can be made the night before and kept in the refrigerator. Just place a layer of plastic wrap directly on top of the guacamole so air doesn’t get to it. The air is what darkens the guacamole and makes it go bad, so as long as you press down the plastic wrap to directly touch the guacamole, it will keep just fine. If you do happen to get any dark spots of guacamole, just scoop them out with a spoon, the rest of it will be fine.