Equipment
Ingredients
Base
- 3 hass avocados, ripe
- 15 ml lime juice, freshly squeezed
- 10 g fresh coriander, finely chopped
- 1 jalapeño pepper, finely diced
- 30 g red onion, finely diced
- 3 g sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 96 kcal
- Protein
- 2 g
- Carbohydrates
- 7 g
- Fat
- 8 g
- Fiber
- 5 g
- Sugar
- 2 g
- Sodium
- 294 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 301 mg
- Calcium
- 12 mg
- Iron
- 0.2 mg
- Magnesium
- 20 mg
- Phosphorus
- 35 mg
- Zinc
- 0.3 mg
- Vitamin A
- 16 mcg
- Vitamin C
- 20 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.6 mg
- Folate
- 31 mcg
- Water
- 75 g
Sources: USDA FoodData Central
Method
Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.
Pour the freshly squeezed lime juice directly over the avocado flesh to help prevent browning.
Using a fork or potato masher, gently crush the avocado and lime juice together until you reach your desired consistency, leaving some chunks for texture.
Add the diced jalapeño, chopped coriander, red onion, and sea salt to the bowl. Fold the ingredients together gently until evenly distributed.
Taste the guacamole and adjust the seasoning with more sea salt or lime juice if needed. Serve immediately.
Chef's Notes
- Always use Hass avocados for the best creamy texture and rich flavor. They should yield slightly to gentle pressure at the stem.
- Adding the lime juice immediately over the scooped avocado helps prevent oxidation while you prepare the other ingredients.
- Rolling the lime firmly on the counter before cutting helps break the internal cell walls, yielding significantly more juice.
- For the best texture, avoid over-mashing. Authentic guacamole should have distinct, creamy chunks of avocado rather than a smooth, pureed consistency.
Storage
Refrigerator: 1 day — Press plastic wrap directly against the surface of the guacamole to prevent oxidation.
Troubleshooting
Guacamole turns brown quickly
Cause: Oxidation from exposure to air
Fix: Scrape off the top brown layer; the bright green guacamole underneath is perfectly safe to eat
Prevention: Add sufficient lime juice during preparation and press plastic wrap directly onto the surface of the guacamole when storing
Guacamole is too spicy
Cause: Jalapeño seeds and ribs were included, or the pepper was exceptionally hot
Fix: Mash in an extra half of an avocado to dilute the heat
Prevention: Remove all seeds and inner white membranes from the jalapeño before dicing
Cultural Context
Guacamole dates back to the Aztec Empire in Central America, where avocados naturally grow. The name originates from the Nahuatl word ahuacamolli, which translates directly to avocado sauce.
