Fresh and Chunky Guacamole
This incredibly simple dish is always a crowd-pleaser. It's fresh, flavorful, and packs a bit of a spicy kick.
This incredibly simple dish is always a crowd-pleaser. It's fresh, flavorful, and packs a bit of a spicy kick.
- Carbohydrate 20.7494683333333 g
- Cholesterol 0 mg
- Fat 29.5762766666667 g
- Fiber 14.4117496302128 g
- Protein 4.52675833333333 g
- Saturated Fat 4.29072 g
- Serving Size 1 1 Serving (258g)
- Sodium 597.677333333333 mg
- Sugar 6.33771870312055 g
- Trans Fat 1.88449333333333 g
- Calories 336 calories
Step-by-step
- Mash the avocados in a large, chilled serving bowl with the back of a fork.
- Stir in chopped vegetables and add lime juice, salt and pepper.
- Can be refrigerated for a few hours, but after this time it starts to get brown.
- Serve as soon as possible with chips.
- I also really like to eat this on simple tacos with just some grilled, seasoned meat and sauteed colored peppers (more like a fajita).
Standard recipes omit the underlying chemical reactions governing avocado oxidation. Polyphenol oxidase, an enzyme inside the avocado cell walls, reacts with oxygen upon exposure, producing brown melanin pigments. Adding fresh lime juice introduces citric acid and ascorbic acid, which lower the pH and temporarily inhibit this enzymatic browning. Selecting Hass avocados with a yield to gentle pressure ensures optimal fat content for a creamy yet chunky mouthfeel. Over-processing in a food processor shears the fruit cells completely, releasing excess water and creating an undesirable baby-food consistency. Mashing with a fork preserves structural integrity. White onions contain higher concentrations of sulfur compounds than yellow onions, delivering a sharper flavor profile that cuts through rich fats. Substituting yellow onion requires a 1:1.5 ratio increase to match that aromatic pungency. Roma tomatoes work best because their seed cavities contain less liquid than globe varieties, preventing the mixture from turning watery within fifteen minutes of assembly. Storing leftovers requires pressing plastic wrap directly onto the green surface to eliminate oxygen contact.
