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Mashing the avocado with a fork rather than blending it is what keeps guacamole chunky rather than turning it into a smooth puree - the texture is meant to have some bite to it. Keeping the avocado pit buried in the finished bowl until serving time is an old trick that genuinely does slow discoloration on the surface around it, buying a little extra time before it browns.
Per serving
220kcal
Calories
3g
Protein
22g
Carbs
Prep Time
15 min
Cook Time
0 min
Servings
6 people
Difficulty
easy
15g
Fat
7g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Halve and pit the avocados, scooping the flesh into a bowl.
Mash the avocado with a fork, leaving some chunks for texture rather than mashing until completely smooth.
Add the diced onion, tomato, chopped cilantro, minced garlic, jalapeno, and lime juice, folding gently to combine.
Season with salt, tasting and adjusting as needed.
Transfer the guacamole to a serving bowl and, if not serving immediately, press one of the reserved avocado pits into the center and cover tightly with plastic wrap pressed directly onto the surface.
Serve with tortilla chips for dipping.
Mash by Hand, Not in a Blender: Guacamole should have some texture and chunks, not the smooth consistency of a puree - a fork or potato masher gives the right result. Use Ripe Avocados: Properly ripe avocados yield easily to gentle pressure and mash smoothly, while underripe ones stay firm and lumpy no matter how much you work them. Press Plastic Wrap Directly on the Surface: This limits air exposure and slows browning if you're not serving the guacamole immediately.
Press plastic wrap directly onto the surface to limit air exposure, add a generous amount of lime juice throughout, and consider pressing an avocado pit into the center - all of these slow oxidation, though some browning is natural over time.
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