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Guacamole

Guacamole is a popular dip that originates from Mexico, best known for its creamy texture and vibrant green color. This versatile dip is often used as a condiment, spread, or topping in various dishes, ranging from appetizers like nachos to hearty main courses such as burritos and tacos. Its main ingredient, avocado, provides a healthy source of monounsaturated fats, fiber, and potassium. The preparation of guacamole involves mashing ripe avocados with other flavorful ingredients, such as onions, garlic, tomatoes, cilantro, lime juice, jalapeños, and salt. The combination of these ingredients results in a well-balanced mixture of creamy, tangy, and spicy flavors to satisfy a diverse range of palates.
#3
IN DIPS & SPREADS
94
CAL / 100G
$0.34
AVG / OZ
guacamole
43%
CARBS
43%
FAT
14%
PROTEIN
Guacamole FAQ
Cooking with guacamole might seem quite simple at first: mash avocados and mix in your preferred ingredients. However, there are several considerations that can improve your guacamole game drastically. The biggest mistake people tend to make is using unripe avocados, which results in a lumpy and less flavorful guacamole. Using ripe avocados ensures a creamy consistency and rich flavor. Another common issue is adding too many ingredients and overpowering the subtle flavors of the avocado. Guacamole is best kept simple, allowing the avocado to shine. Acid, in the form of lime or lemon juice, is critical to prevent the avocado from browning. Add enough salt to bring out the flavors but be careful not to overdo it. A good guacamole should be balanced, with no single ingredient overpowering any other. For the best guacamole texture, mash your avocados to desired consistency before adding other ingredients, and for a hidden pop of flavor, try adding a dash of cumin!
How do I pick the perfect avocado for guacamole?
What can I add to my guacamole for flavor?
What can I use as a substitute for lime juice?
Why does my guacamole turn brown?
What is the best way to serve guacamole?
Can I make guacamole without cilantro?
What can I use to mash the avocados for guacamole?
Can I make guacamole in advance?
Why is my guacamole bitter?
Can I freeze guacamole?
Expiration & Storage Tips
When does guacamole expire?
Once prepared, guacamole is best enjoyed fresh. Direct exposure to air causes the dip to brown quickly, typically within a few hours due to the oxidization of the avocado. If refrigerated promptly and properly, it can last up to 2 days. When it's store-bought and unopened, it usually maintains its quality until the printed 'best-by' date. Once opened, it should be consumed within 2-3 days. Guacamole isn't typically frozen because freezing it may significantly affect its texture and taste, but if you do, it can last up to 3 months.
How do you tell if guacamole is bad?
The most noticeable sign that guacamole has gone bad is a dark brown or black discoloration. This isn't just superficial browning, but an overall change in color. It may also develop a layer of mold, have a sour or off smell, or a rancid taste. If you notice any of these signs, it's best to discard it.
Tips for storing guacamole to extend shelf life
• Place a layer of plastic wrap directly on the surface of the guacamole before refrigerating to minimize air exposure. This helps maintain its vibrant green color and slow the oxidization. Make sure to seal it tightly. • Adding a bit of extra lime juice can also help reduce browning as the citric acid slows oxidization. • Store your guacamole in a container with a tight-fitting lid in the coolest part of your fridge. • Don't let it sit out at room temperature for more than 2 hours as harmful bacteria may begin to multiply.
EXPIRES WITHIN
2 - 4
WEEKS
Health Info
Macros
2g
CARBS
2g
FAT
0g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
Per Serving
31 GRAMS
Calories
29 kcal
1%
Carbohydrates
2 g
1%
Fat
2 g
3%
Protein
0.7 g
1%
Minerals
Vitamins
*Current daily values are based on a standard 2,000 calorie diet. Nutrition values are calculated using the USDA nutrient database and may be inaccurate.
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