Chunky Guacamole Recipe (2024)

FAQs

Should guacamole be chunky or smooth? ›

2. Texture is everything. The perfect guacamole texture is equal parts smooth and chunky. Slice each avocado in half around the pit and scoop the full half avocados into a bowl.

Simple ingredients like Hass avocados, tomatoes, onions, garlic, and fresh lime juice come together to create the perfect chunky guacamole. Rich in omega fats and with no artificial ingredients or added sugars, it's every bit as healthy as it is tasty.

Diana Kennedy all but forbids it in The Art Of Mexican Cooking, saying it “spoils the balance of flavors.” In Hugo Ortega's Street Foods Of Mexico, Ortega writes, “the secret to a good guacamole is to respect the avocado flavor and not drown it in lime juice” (he adds a scant 1/4 teaspoon for two large avocados).

It usually took three to four people and about an hour to complete. The process takes about five portions of guac. In order to keep the dip from turning from a vibrant green to a yucky, brown hue by the day's end, it is double sealed.

1- Using overripe or too green avocados

However, the color of the skin is not the only indicator of a good avocado. Luckily there are tips that you can use to pick the right ones. Sometimes we will find guacamole made with overripe or too green avocados, which makes guacamole taste bad either way.

Leave some chunks.

The perfect guacamole should be a cross between creamy and chunky. You'll want a mix of avocado chunks and creamy mashed avocado.

If you're making guacamole the same day you're shopping, a dark green avocado is what you need. However if you're using the avocados days after you purchase them, it's best to buy them green so they can ripen perfectly at home and will be ready by the day you need them.

Topping off your avocado dip with water keeps air, at least in part, from being able to penetrate the guacamole, which keeps it from browning. By using this simple technique, you can keep the brown at bay for about two days (maybe longer if you're lucky).

The key is simple: you need to press the plastic wrap directly and completely against the surface of the guacamole. When stored this way, guacamole can be made ahead and stored in the fridge up to overnight with nary a brown spot in sight. Preparing for a party just got a whole lot easier.

Not only did the lemon juice work well to prevent browning on the surface of the guacamole, but it also did a noticeably better job than the lime juice.

Is guacamole good for high blood pressure? ›

Avocados contain monounsaturated fats that are great for improving your cholesterol and reducing inflammation. In addition they contain more potassium than bananas so they are very effective at managing blood pressure.

Avocados are hands down the health world's most popular fruit—and for good reason. They're straight-up loaded with nutritional benefits, including fiber, unsaturated fats, magnesium and vitamin K. In fact, registered dietitians say that it's 100 percent okay to eat avocado every single day.

It's true that avocados are loaded with vitamins and minerals, including potassium, magnesium, vitamin E, vitamin K and lutein. They are also a good source of healthy fat and fibre. But you can get these benefits from eating a healthy portion of the food, and don't need to overdo it.

Make your guacamole, then place any uneaten dip in a resealable container. Place a piece of plastic wrap on the surface of the dip, lightly pressing all over to make sure the plastic is directly in contact with the entire surface of the dip. Store the guacamole in the refrigerator for up to 2 days.

How do restaurants keep guacamole green? It is often made fresh when ordered sometimes at your table! If not, then lime juice or tomatoes are added which helps to keep it green, as does the old trick of keeping the avocado pits in the guacamole and covered so it stays fresh.

The KaleJunkie creator shared this air-tight trick using a sliced onion to stop the avocado's flesh from turning brown. "The onion releases sulfur, which keeps your avocado green," she said, explaining the chemical reaction that halts the oxygen from interacting with the enzymes in an avocado.

Place guacamole in a sealed container

It's critical that the guacamole be stored in an airtight container—like these glass storage containers—rather than, say, a bowl covered with foil. Using an airtight container keeps the amount of oxygen coming into contact with the guacamole to a minimum.