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Real guacamole
I used to mash avocados into a uniform green paste until I tasted a chunky version at a small taco stand in Oaxaca. The texture held up against salty chips without turning brown or mushy within twenty minutes.
Ingredients
Method
- Prep the onion: Place the diced white onion in a small bowl and squeeze 1 teaspoon of lime juice over it. Let sit for 5 minutes to mellow the raw bite. This is a crucial step that many skip but makes a huge difference in flavor balance.
- Prepare the avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl. Use a fork or potato masher to mash the avocado. Leave it chunky; you want distinct pieces of fruit, not a smooth puree. Aim for a texture that is creamy but still has body.
- Combine ingredients: Add the drained onion (with its lime juice), chopped cilantro, minced jalapeño (if using), and remaining lime juice to the bowl. Sprinkle the salt over everything.
- Fold gently: Use a spatula or large spoon to gently fold the ingredients together. Be careful not to overmix; you want to distribute the ingredients evenly while preserving the chunky texture of the avocado.
- Season and taste: Taste the guacamole. It should be bright, salty, and creamy. If it tastes flat, add a little more salt or lime juice, one teaspoon at a time, until the flavors pop. Adjust heat with more jalapeño if desired.
- Serve immediately: Transfer to a serving bowl. Serve right away with tortilla chips, tacos, or as a topping for grilled fish or chicken.
Nutrition
Notes
This recipe earns its place because it balances acid and fat perfectly, using just three ripe avocados, lime juice, cilantro, and onion. I add a pinch of salt first to draw out flavor before mixing, which prevents that flat taste many homemade versions suffer from.
The key is leaving visible chunks; they provide the necessary contrast to the creamy base. It comes together in ten minutes flat, making it one of my most reliable sides for any gathering or simple dinner.
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