Try this Best Ever Guacamole recipe, or contribute your own.
- Carbohydrate 17.1453 g
- Cholesterol 0 mg
- Fat 29.4666 g
- Fiber 13.4669996166229 g
- Protein 4.02 g
- Saturated Fat 4.27326 g
- Serving Size 1 1 Serving (203g)
- Sodium 886.125 mg
- Sugar 3.67830038337707 g
- Trans Fat 1.84719 g
- Calories 322 calories
Step-by-step
- Remove the pit and scoop out the avocado and place in a medium sized bowl.
- Mash up the avocados. Depending on how you like it, you make it chunky or smooth.
- Add the chopped onion, chopped cilantro, chopped Serrano pepper, salt and minced garlic and mix well.
- Add in the lime juice and mix again.
- Cover your bowl, we just use saran wrap, and refrigerate for at least 30 minutes. Guacamole is best served chilled and this gives it time for all the flavors to blend.
- Serve with tortilla chips.
Selecting fruit by skin color alone guarantees failure because dark black hass skins frequently mask bruised, oxidized interior flesh. Squeeze the avocado gently in your palm rather than pressing with your fingertips to test resistance uniformly. Ripe fruit yields slightly to firm pressure without leaving deep finger indentations or feeling hollow near the stem.
Judging Ripeness Without Instruments
Remove the small stem cap at the top of the avocado to inspect the color underneath before slicing into it. Bright green tissue indicates a perfectly ripe interior ready for mashing, whereas brown tissue signals overripeness and internal bruising. Discard fruit showing gray streaks or extensive dark spots to prevent bitterness from ruining the batch.
Controlling Texture and Mashing Consistency
Leave a portion of the fruit in larger chunks by using a wide fork instead of a food processor or immersion blender. Mechanical blades sheer the cell walls too aggressively, turning the mixture into a baby-food puree that releases excess moisture and turns watery within minutes. Incorporating minced aromatics directly into a partially mashed base provides structural resistance that preserves pleasant mouthfeel.
Resting for Maximum Flavor Infusion
Chill the covered bowl for exactly 30 minutes in the refrigerator before serving to allow the salt to draw essential oils out of the red onion and serrano pepper. Contact with plastic wrap pressed directly against the surface prevents oxidation by blocking ambient oxygen from turning the bright green lipids brown. Cold serving temperatures slightly firm the monounsaturated fats, changing how the flavors coat the palate compared to room-temperature consumption.
