Try this Guacamole recipe, or contribute your own.
- Carbohydrate 118.487528002219 g
- Cholesterol 292.320000247113 mg
- Fat 98.4662683977531 g
- Fiber 11.3316163997153 g
- Protein 72.3685888080289 g
- Saturated Fat 49.5039426224538 g
- Serving Size 1 1 Serving (1238g)
- Sodium 1082.65508423657 mg
- Sugar 107.155911602503 g
- Trans Fat 5.36104096164808 g
- Calories 1609 calories
Step-by-step
- In a medium bowl, mash together the avocados, lime juice, and salt.
- Mix in onion, cilantro, tomatoes, and garlic.
- Stir in cayenne pepper.
- Refrigerate 1 hour for best flavor, or serve immediately.
Substituting bottled lime juice for fresh fruit destroys the brightness this dish requires, leaving a flat, metallic taste that no amount of salt can correct. Selecting fruit demands pressing the stem end; if the skin yields slightly under firm pressure without sinking into mush, the avocado is ready to pit and mash. Slicing too early results in hard, fibrous green chunks, while overripeness yields grey flesh and a bitter, fermented flavor profile. Mashing the salt and minced garlic together into a paste before adding the avocado distributes the seasoning evenly throughout the bowl, preventing pockets of raw garlic heat. Dicing the onions finely ensures they disperse rather than dominate each bite, while seeding the roma tomatoes beforehand prevents excess water from pooling on top of the mixture during the resting hour. Resting the bowl in the refrigerator for sixty minutes allows the aromatics to soften and infuse the fats, though serving immediately remains an option if the onions are soaked in cold water for ten minutes beforehand to remove harsh sulfur compounds. Naturally gluten-free, dairy-free, and vegan, the preparation adapts easily to dietary needs without requiring thickeners or dairy additions to achieve a rich texture.
