Ridiculously Easy Classic Fiesta Guacamole
Try this Ridiculously Easy Classic Fiesta Guacamole recipe
Try this Ridiculously Easy Classic Fiesta Guacamole recipe
- pinch of salt and pepper
- 1/2 teaspoon ground cumin
- 3 large ripe hass avocados halved, seeded and peeled (they have to be ripe!)
- 1 large or 2 small limes juiced
- 1/2 a small onion diced (i normally use a red onion)
- 1 large jalapeã±o seeded + chopped (leave some of the seeds for more spice)
- 1 cup grape tomatoes quartered
- 1/4 cup fresh cilantro chopped (or more to your liking)
- Carbohydrate 3.17101000001551 g
- Cholesterol 0 mg
- Fat 0.268517500002198 g
- Fiber 0.963125035297785 g
- Protein 0.759752500009003 g
- Saturated Fat 0.0289887500000592 g
- Serving Size 1 1 cups of Guacamole (76g)
- Sodium 4.83700000019443 mg
- Sugar 2.20788496471773 g
- Trans Fat 0.0620990000008073 g
- Calories 15 calories
Step-by-step
- Add the avocado halves to a medium size mixing bowl.
- Squeeze the lime juice over the avocados and toss well to coat.
- Add the cumin.
- Now grab a fork and lightly mash the avocados.
- I like to keep my guacamole on the chunky side.
- Next fold in the diced onion, chopped jalapeño, grape tomatoes, cilantro and a pinch of salt and pepper.
- Taste and season with more salt and pepper if desired.
- Grab some chips and dig in!
Using a food processor to mash avocados destroys the structural integrity required for a proper dip, turning the fruit into a watery paste instead of retaining the necessary textural contrast. Successful guacamole relies entirely on manual tools and correct mechanical force.
- Use a wide, shallow ceramic or glass mixing bowl rather than a deep metal one to provide enough surface area for a standard kitchen fork to mash effectively without trapping chunks against high walls.
- Select Haas avocados that yield to gentle palm pressure without leaving deep indentations or feeling entirely mushy; completely firm fruit contains too much starch and lacks sufficient fat content for emulsification.
- Coat the exposed avocado flesh with fresh lime juice immediately upon contact to lower the surface pH, which halts the enzymatic oxidation process responsible for rapid browning.
- Retain some internal pith and seeds within the chopped jalapeño if higher capsaicin levels are desired, or scrape the interior ribs completely clean with a paring knife for a milder profile.
- Incorporate quartered grape tomatoes near the end of the mixing phase to minimize excess liquid release from the fruit chambers into the avocado fat.
Acid slows the enzymatic browning reaction by denaturing polyphenol oxidase enzymes. Salt draws out surface moisture through osmosis, sharpening the aromatics of the onion and cumin.
