Description
A velvety yet texture-rich guacamole perfected with the ideal balance of smooth and chunky elements. Bright lime, roasted garlic, and smoky jalapeño create a fiesta of flavors, while serrated knife cuts in cilantro mimic the molecular fusion of traditional techniques.
Ingredients
4 ripe Hass avocados
1/4 cup freshly squeezed lime juice (about 2 limes)
1 medium red onion, finely chopped
2 garlic cloves (1 roasted, 1 raw, minced)
1/3 cup fresh cilantro leaves, roughly chopped
1 jalapeño, seeded and finely chopped (adjust to taste)
1 1/2 teaspoons salt (plus more to taste)
1/2 teaspoon ground cumin (optional)
Pinch of chili powder (optional)
Instructions
Pit and roughly chop avocados; transfer to a large bowl
Reserve 1/2 cup of avocado chunks for texture
Using a pastry blender or fork, mash remaining avocados until mostly smooth (70% smooth to 30% chunky)
Add lime juice and mix well
In a separate bowl, add red onion and 1 tsp of salt. Let rest for 5 minutes; drain and pat dry
Roast 1 garlic clove in oven at 400°F for 5 minutes, then peel. Reserve the other clove raw
Combine roasted garlic and raw garlic into the avocado mixture
Add cilantro, jalapeño, cumin, chili powder, and remaining salt. Gently fold in reserved chunks
Taste and adjust seasonings
Notes
Consume within 2 hours for peak freshness
Prevent browning by pressing plastic wrap snugly onto the surface
Adjust jalapeño for desired heat level
Use a serrated knife to cut cilantro for uneven fragments that mimic cellular ruptures
- Prep Time: 40
- Cook Time: 10
- Category: Dinner
- Method: Fresh
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 1g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg