The absolute best guacamole I have ever tasted!
- Carbohydrate 1.50998812918357 g
- Cholesterol 0 mg
- Fat 0.0362823121404867 g
- Fiber 0.253399714310577 g
- Protein 0.230185910436416 g
- Saturated Fat 0.00407001156074098 g
- Serving Size 1 1 Serving (24g)
- Sodium 205.179446778518 mg
- Sugar 1.25658841487299 g
- Trans Fat 0.0152650982665418 g
- Calories 6 calories
Step-by-step
- Cut the avocados in half, remove the pit and scoop out the flesh into a large bowl. I use an avocado scoop that slices and scoopps at the same time.
- Immediately add the lemon juice, Tabasco, onion, garlic, salt, pepper and cilantro, if using. Mix well.
- Using a sharp knife, cut through the avocados in the bowl until they are medium diced.
- Add the tomatoes.
- Serve soon.
Substituting lime juice for the specified lemon juice fundamentally alters the brightness of the finished dish, pushing the flavor profile from sharp citrus toward a milder, rounder acidity. Achieving the ideal texture relies entirely on mechanical action rather than chemical breakdown. Mashed avocados yield a baby-food consistency that coats the palate heavily and traps excess water, whereas dicing the fruit directly in the mixing bowl with a sharp paring knife preserves individual cell walls. That knife-cut method guarantees distinct pieces of fruit that hold their shape under pressure. Mincing the garlic into a paste prior to incorporation prevents harsh, pungent pockets from dominating a single bite. Salting the diced red onion separately and letting it sit for ten minutes draws out surface moisture and softens the sulfurous bite before it hits the bowl. Removing the tomato seeds and watery core prevents the mixture from turning watery within minutes of assembly. Working quickly keeps the temperature stable at room temperature, halting enzymatic browning before the citrus acid can thoroughly coat the exposed green flesh.
