Party Guacamole
This guacamole is the life of the party! I like to serve with organic blue corn chips.
This guacamole is the life of the party! I like to serve with organic blue corn chips.
- Carbohydrate 3.28783666666667 g
- Cholesterol 0 mg
- Fat 0.0672383333333333 g
- Fiber 0.373049991150697 g
- Protein 0.461331666666667 g
- Saturated Fat 0.00792666666666667 g
- Serving Size 1 1 Serving (32g)
- Sodium 28.887 mg
- Sugar 2.91478667551597 g
- Trans Fat 0.03239 g
- Calories 14 calories
Step-by-step
- In a large bowl place prepped avacado
- Add chopped tomato and salt and pepper
- Mash with a potato masher until mixed well
- Add remainder of ingrediants and stir to mix well.
- I like to chill in the refridgerator for about and hour to let the flavors mix.
- Serve with corn chips of your choice.
Avocados form the rich, fatty base that dictates the ultimate texture of this dish, originating from the indigenous peoples of Mesoamerica who first combined native Persea americana fruits with wild chilis and salt. Modern variations maintain this fundamental simplicity while incorporating Spanish and Mexican aromatics like onion, garlic, and cilantro. Understanding the mechanics of mashing and acidulation prevents common pitfalls in preparation.
- Mince the red onion finely and rinse it under cold water before mixing to remove harsh sulfur compounds.
- Use a potato masher rather than a food processor to retain distinct chunks and prevent a baby-food consistency.
- Add fresh lime juice immediately to the mashed fruit because citric acid inhibits polyphenol oxidase, the enzyme responsible for rapid browning.
- Chill the finished mixture for sixty minutes in the refrigerator to allow the salt to draw flavors evenly through the fats.
Proper timing ensures the aromatics soften without the avocados oxidizing into an unappealing gray tone. Storing leftovers requires pressing plastic wrap directly against the green surface to eliminate oxygen contact.
