Easy Guacamole
I took the ingredients of several recipes and combined them into one. It's easy and tastes great!
I took the ingredients of several recipes and combined them into one. It's easy and tastes great!
- Carbohydrate 13.751093125 g
- Cholesterol 2.803125 mg
- Fat 16.1416778125 g
- Fiber 8.21167482818663 g
- Protein 2.9366803125 g
- Saturated Fat 2.80443234375 g
- Serving Size 1 1 Serving (191g)
- Sodium 27.361125 mg
- Sugar 5.53941829681337 g
- Trans Fat 1.11722353125 g
- Calories 192 calories
Step-by-step
- Cut avocados in half; discard pits and remove flesh.
- Transfer all ingredients to food processor or mixing bowl.
- Pulse 3 to 4 or to your liking but do not puree.
How many avocados do you actually need to feed a crowd without turning the bowl into a watery paste? Doubling this recipe requires more than simply multiplying quantities by two because water content from tomatoes scales aggressively and will drown the fruit. Measuring by weight rather than count prevents disaster when grocery store produce varies wildly in size from four ounces to over twelve ounces per fruit. Keeping the proportion of acid steady relative to the lipid mass prevents oxidation without masking the distinct flavor of the fat.
Processing everything together in a food processor introduces severe risks of over-processing unless pulses are strictly limited to three or four short bursts. Manual mashing with a wide fork yields superior textural contrast because mechanical blades shear cell walls instead of crushing them cleanly. Leaving chunks intact protects cellular structures, which naturally slows down enzymatic browning and keeps the bright green color stable for hours longer. When utilizing a machine, stop immediately while distinct pieces remain visible against the creamy binder.
Replacing sour cream with whole milk Greek yogurt alters the fat profile significantly and demands an extra pinch of salt to compensate for reduced dairy richness. Omitting the dairy entirely shifts the emulsion balance, requiring a heavier hand with the minced onion and garlic to maintain aromatic depth. Substituting bottled lime juice introduces pasteurized acidity that tastes flat compared to fresh fruit, necessitating half a teaspoon of grated zest to restore lost brightness. Each modification cascades through the mixture, shifting the delicate equilibrium between fat, acid, and salt.
Holding leftovers requires pressing plastic wrap directly onto the green surface to eliminate oxygen contact completely before storing the container below 40 degrees Fahrenheit. Consume this mixture within twenty-four hours because raw garlic develops harsh sulfurous compounds over time when left sitting in acidic environments. Storing un-pitted halves alongside the dip offers no protection against discoloration despite persistent kitchen myths. True preservation depends entirely on blocking ambient air and minimizing agitation once the initial preparation concludes.
