Guacamole
I love guacamole. You think I could spell it better since I like it so much. Thank goodness for spell check! The lime juice helps keep things from turning black and gives it great flavor so don't omit it.
I love guacamole. You think I could spell it better since I like it so much. Thank goodness for spell check! The lime juice helps keep things from turning black and gives it great flavor so don't omit it.
- Carbohydrate 11.1025125 g
- Cholesterol 0 mg
- Fat 14.7823975 g
- Fiber 7.25327479831874 g
- Protein 2.2763425 g
- Saturated Fat 2.1429285 g
- Serving Size 1 1 Serving (121g)
- Sodium 77.56575 mg
- Sugar 3.84923770168126 g
- Trans Fat 0.945493500000001 g
- Calories 169 calories
Step-by-step
- Remove the meat from the two avocados and place in medium size ceramic bowl.
- Add the garlic, the hot sauce and the juice of ½ of the Lime.
- Mash together with fork until slightly creamy but still chunky.
- Add salt and pepper to taste.
- If you like it a little spicier, add a bit more hot sauce.
- Serve as a side like a condiment or with your favorite tortilla chips.
The ingredient list fails to explain how mechanical force determines the final mouthfeel of the dip. Over-processing avocados results in an oily paste that lacks structural integrity. Using a fork instead of a food processor prevents the fruit from breaking down past the optimal threshold. Mashing against the sides of a ceramic bowl offers precise control over density. Leave small pea-sized chunks intact to provide contrast against the softer background. The acid from the citrus halts enzymatic browning by lowering the pH level on the exposed surfaces. Squeeze exactly half of the fruit first, then test before adding more liquid to prevent wateriness. Avocados are ripe when they yield to gentle pressure without leaving deep indentations. A bright green interior confirms peak maturity without internal bruising or stringy brown veins. Minced garlic distributes evenly when worked into the fats during the initial mashing phase. Adjust heat levels incrementally by adding vinegar-based hot sauce one quarter teaspoon at a time.
