by 
trouble54
ANSWERS: 3
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Oxidation of the food, unless you kept it out too long in a warm room. It might still be good. But it is so cheap to make, I would toss it if it were me and not take any chances.
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your guac is still fine. just like if you take a bite out of an apple and it turns brown in a few minutes. you can preserve your guac's vibrant green color by covering it with plastic wrap, making sure the wrap is pressed onto the guac. try and get a good seal going as to minimize the amount of oxygen exposure.
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Next time use lime juice (traditional) or lemon in the mix. It prevents the oxidation. And well...without it, not quite as yummy. Here is my favorite chef's (Alton Brown's) recipe. Guacamole Recipe courtesy Alton Brown Show: Good Eats Episode: Dip Madness 3 Haas avocados, halved, seeded and peeled 1 lime, juiced 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 medium onion, diced 2 Roma tomatoes, seeded and diced 1 tablespoon chopped cilantro 1 clove garlic, minced In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
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