# Easy Guacamole

Guacamole is creamy mashed avocado with lime, onion, cilantro and a little heat. It is fresh, bright and takes about 15 minutes to make.

The secrets are ripe avocados, plenty of salt and lime, and a quick soak for the onion. Serve it with tortilla chips, tacos, burritos or eggs.

- Total time: 15 min
- Serves: 6
- Per serving (estimated): 150 kcal, 2 g protein
- Cuisine: Mexican. Category: Snack. Diet: vegan, gluten-free, dairy-free.

## Ingredients

- 3 ripe Hass avocados
- 2 tbsp fresh lime juice (about 1 lime)
- 1/4 cup red onion, finely diced
- 1 small jalapeño, seeded and minced
- 2 tbsp fresh cilantro, chopped
- 1 small tomato, seeded and diced
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp ground cumin (optional)

## Method

1. Mince the onion and jalapeño very finely. Put them in a bowl with 1 tbsp of the lime juice and the salt and let sit 5 minutes to mellow.
2. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
3. Add the remaining lime juice right away so the avocado does not brown.
4. Mash with a fork or potato masher to your liking: smooth for a creamy dip, or leave it chunky.
5. Stir in the onion mixture, cilantro and cumin.
6. Gently fold in the diced tomato.
7. Taste with a chip and adjust the salt and lime. Guacamole usually needs more salt than you expect.
8. Serve right away, or press plastic wrap directly onto the surface and refrigerate up to 1 day.

## Why it works

- Ripe Hass avocados have the creamiest flesh and the richest flavor.
- Soaking the onion and jalapeño in lime and salt softens their bite and seasons them first.
- Lime juice adds acid that brightens the rich, fatty avocado and slows browning.
- Salt wakes up the mild avocado, which is why guacamole needs more than you think.
- Keeping some chunks gives texture instead of a flat, baby-food paste.

## The science

- **Why avocado browns.** When cut, an enzyme in avocado reacts with oxygen and turns the flesh brown. Lime juice slows this by lowering the pH, and plastic wrap pressed on the surface cuts off oxygen, so the green stays brighter longer.
- **Fat needs acid and salt.** Avocado is mostly mild, rich fat. Fat coats the tongue and mutes flavor, so it needs lots of acid and salt to taste lively. That is why guacamole tastes bland until you add that last squeeze of lime.
- **Taming raw onion.** Raw onion and jalapeño can taste harsh. Letting them sit in lime juice and salt softens the sharp edges and spreads their flavor into the dip, so you taste a pleasant kick rather than sudden bites.

## Tips

- Choose avocados that give slightly when pressed gently and have a small stem cap that lifts easily.
- Mash the onion mix with the avocado in a mortar or bowl for more flavor.
- Keep the pit in the bowl only if you like the look; it does not stop browning.

## Mistakes to avoid

- Using underripe avocados, which turn out bland and hard; wait until they yield to gentle pressure.
- Under-salting, which makes the guacamole taste flat; keep tasting with a chip.
- Over-mashing to a smooth paste, which loses the texture; leave some chunks.

## Variations and swaps

- Add 1/2 cup diced mango and a pinch of chili powder for a sweet-hot version.
- Stir in 2 tbsp crumbled cotija cheese and 1 tbsp sour cream for a creamy topping.
- Add 1 clove minced garlic and a tbsp of chopped roasted jalapeño for a smoky guac.
- Swap fresh lime juice for lemon juice if you are out of limes.
- Swap red onion for 2 sliced green onions for a milder flavor.
- Swap the jalapeño for serrano for more heat or leave it out for none.

## Storage

Press plastic wrap directly onto the surface and refrigerate up to 1 day; the top may brown, so scrape it off before serving. Freezing is not recommended.

## FAQ

**How do you keep guacamole from turning brown?**

Add lime juice and press plastic wrap directly onto the surface to block air. Store it in the fridge and stir before serving.

**What is the best avocado for guacamole?**

Hass avocados are best because they are creamy and rich. Choose ones that give slightly when pressed gently.

**How do I know if an avocado is ripe?**

A ripe avocado yields slightly to gentle pressure, and the small stem cap comes off easily with green underneath. If it is brown under the cap, it is overripe.

**Why does my guacamole taste bland?**

It likely needs more salt and lime. Fat mutes flavor, so add salt a pinch at a time and taste with a chip.

**How long does homemade guacamole last?**

It lasts 1 to 2 days in the fridge when covered tightly with plastic wrap pressed on the surface. It is best on the day you make it.

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Source: https://cookingscientist.com/recipes/guacamole (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846