I could make this daily if avocados were available!
- Carbohydrate 13.9603343757279 g
- Cholesterol 5.60625000473925 mg
- Fat 24.2466406267982 g
- Fiber 10.294374712364 g
- Protein 3.42981562520915 g
- Saturated Fat 4.44884343854874 g
- Serving Size 1 1 Serving (176g)
- Sodium 223.488562507345 mg
- Sugar 3.66595966336388 g
- Trans Fat 1.63606843771099 g
- Calories 265 calories
Step-by-step
- Make sure the avocado is ripe!
- Mash it and add all ingredients.
- Serve with salty chips.
- Alternatively: Put it all in a food processor (sans the lettuce) and it comes out creamy vs chunky.
Fruit selection dictates the entire outcome of a batch of guacamole long before any mashing begins. When avocados yield slightly to gentle palm pressure without showing dark bruising under the skin, they possess the necessary moisture and fat levels for proper emulsification.
- Test ripeness by flicking the small stem cap at the top of the fruit; green underneath indicates readiness, while brown reveals overripe flesh.
- Incorporate acid such as lemon juice immediately upon mashing to denature the polyphenol oxidase enzymes that cause rapid browning.
- Control mechanical breakdown by using a wide fork for a rustic texture, or process ingredients in a food processor for a completely smooth, aerated spread.
- Store leftovers by pressing plastic wrap directly against the green surface to eliminate oxygen exposure, consuming within twenty-four hours to maintain vibrant color.
Mesoamerican cooks originally prepared this avocado-based condiment in volcanic stone mortars called molcajetes, which crushed cell walls efficiently without generating excess heat. Balancing the added dairy and salsa elements requires careful attention so excess liquid does not break the fat emulsion.
