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From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
Peel and remove the pits (save pits for later) from the avocados and mash together with the lime juice, minced garlic, salt, pepper, and cumin using a fork or potato masher.
2
Fold in the chopped jalapeno, shallot, tomatoes, and cilantro (if using) until incorporated. Add the avocado pits back into the finished guacamole to prevent it from turning brown. Serve immediately or cover and refrigerate for 2 hours to allow the flavors to develop and meld.
My Calorie Intake
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Tips & Tricks (5)
- Avocado Ripeness Mastery 🥑Select avocados that yield slightly to gentle pressure and have a dark green skin; if unripe, buy 2-3 days ahead and store in a paper bag with a banana to accelerate ripening through ethylene gas.
- Lime Juice Timing Strategy 🍋Add lime juice immediately after mashing to create an acidic barrier that prevents oxidation and keeps your guacamole vibrant green for several hours longer.
- Precision Seed Removal Technique ✂️Cut the avocado lengthwise around the pit, twist the halves apart, then carefully tap the pit with your knife blade and twist to remove safely without damaging the flesh.
- Layered Flavor Building 🧅Mince garlic and shallots separately, then salt them lightly 5 minutes before adding to break down cell walls and intensify their flavors while mellowing their raw bite.
- Texture Control Through Technique 🥄Use a fork to achieve rustic texture rather than a blender; gently mash while leaving some visible avocado chunks for better mouthfeel and more sophisticated presentation.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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