Ripe avocados lightly mashed and mixed with typical Mexican flavors.
- Carbohydrate 11.969155 g
- Cholesterol 0 mg
- Fat 14.87905875 g
- Fiber 7.67381229257584 g
- Protein 2.53472625 g
- Saturated Fat 2.152016875 g
- Serving Size 1 1 Serving (138g)
- Sodium 347.9735 mg
- Sugar 4.29534270742416 g
- Trans Fat 0.962277000000003 g
- Calories 174 calories
Step-by-step
- In a bowl place scooped out avocados and lime juice, toss to coat.
- Reserving the lime juice, drain the avocado and mash with a fork, keeping it chunky.
- Add salt, cumin, jalapeno pepper, scallions, cilantro, and garlic.
- Mix well and add salsa and reserved lime juice.
- Serve with tacos, tortilla chips, burritos or any Mexican cuisine.
The ingredient list omits the crucial chemical reaction between citrus acid and polyphenol oxidase, the enzyme responsible for turning exposed green flesh brown. Tossing halved fruit in fresh juice coats the exterior before mechanical cell walls break down. Haas varieties provide higher oil content than smooth-skinned green cultivars, creating a naturally richer emulsion when mashed.
Selecting and Processing Produce
Assess fruit ripeness by gently pressing the stem end; yielding pressure without soft dark spots indicates readiness. Mince the garlic finely to distribute the sulfur compounds evenly through the dense fat matrix. Remove the volatile capsaicin membranes from the jalapeno if milder heat is desired. Combine components inside a wide, shallow ceramic bowl to maximize surface area during mixing.
- Discard fruits that feel hollow near the seed cavity.
- Drain excess liquid before the final seasoning adjustment.
- Store leftovers tightly sealed with plastic wrap pressed directly onto the surface for up to twenty-four hours.
