Guacamole
Guacamole comes from the Nahuatl word ahuacamolli meaning avocado sauce. The Nahuatl word for Avocado (ahuacatl) means testicle because of its shape. Traditionally, Guacamole would not have Sour Cream, and would be made in a Mortar and Pestle device known as a Molcajete and Tejolote which is more course than a Mortar and Pestle. I prefer the use of Haas Avocados because they are sweeter and do not as vein-ridden.
Guacamole comes from the Nahuatl word ahuacamolli meaning avocado sauce. The Nahuatl word for Avocado (ahuacatl) means testicle because of its shape. Traditionally, Guacamole would not have Sour Cream, and would be made in a Mortar and Pestle device known as a Molcajete and Tejolote which is more course than a Mortar and Pestle. I prefer the use of Haas Avocados because they are sweeter and do not as vein-ridden.
- Carbohydrate 14.2725886 g
- Cholesterol 3.92 mg
- Fat 20.5037457 g
- Fiber 9.22574376615912 g
- Protein 3.786871 g
- Saturated Fat 3.71957182 g
- Serving Size 1 1 Serving (173g)
- Sodium 18.86304 mg
- Sugar 5.04684483384088 g
- Trans Fat 1.29599343000001 g
- Calories 237 calories
Step-by-step
- In a large bowl, mash the Avocados.
- Add the Garlic, Onion, and Jalapeños.
- Now add the Sour Cream, and Tomatoes, and mix until no Sour Cream can be seen.
- Add the remaining ingredients and mix well.
- Garnish with fresh Cilantro and Lime Wedges
Bright green avocado puree studded with ruby tomato cubes and sharp flecks of raw onion offers a rich, velvety mouthfeel balanced by the snap of citrus. Culinary historians trace this condiment back to the Aztecs, who originally combined peeled avocados with sea water, tomatoes, and chilis in a volcanic stone mortar called a molcajete. Modern adaptations frequently introduce dairy to stretch the yield and soften the natural bite of raw alliums. Blending dairy fats into fruit lipids changes the physical structure of the mixture, coating the palate differently than oil-based emulsions. Sour cream introduces lactic acid, which brightens the heavy fats of the avocado while simultaneously slowing down enzymatic browning by lowering the surface pH. Selecting Hass fruit with pebbled, near-black skins ensures higher oil content and less fibrous flesh than smooth-skinned green varieties. Mashing the fruit to a coarse consistency rather than a smooth puree preserves structural integrity so the pieces hold their shape when scooped with chips. Dice the tomatoes to a uniform quarter-inch and drain them in a mesh strainer for five minutes before folding them in; excess water ruins the viscosity of the dip. Incorporating minced garlic and ground cumin requires thorough distribution to prevent pockets of concentrated spice from overwhelming the palate. Pressing plastic wrap directly onto the surface of the finished mixture eliminates oxygen contact, preventing oxidation for up to twenty-four hours in refrigeration.
