🥑 Texas Guacamole Recipe
Fresh Texas guacamole made with ripe avocados, lime, chile, and a touch of mango for balance. Chunky, bright, and perfect for chips, tacos, or grilled foods.
Ingredients
- 3 large Hass Avocados
- 1 juiced Lime
- ¼ cup Red Onion fine diced
- 2 large Garlic Cloves minced and Pasted Pasting releases all the flavor of the Garlic
- 1 Roma Tomato seed core removed and diced (optional)
- 1 medium Fresno Peppers finely minced
- ½ dried Guajillo Chile stemmed, seeded, and softened in microwave in water.
- ⅓ cup Mango Adding ½ cup total works as well. Give both amounts a try.
- 1 ½ teaspoon Sea Salt
- 1 pepper For Extra Heat add one minced Jalapeno or Serrano Pepper optional
Instructions
How to Make Texas Guacamole
- This guacamole comes together quickly once everything is prepped.Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Add the lime juice and mash lightly, keeping the texture a little chunky. Remove the stem and seeds from the guajillo chile. Soften it in hot water until pliable, then finely mince. Stir in the red onion, garlic, Fresno chile, cilantro, mango, and salt. Fold in the guajillo and diced tomato, if using, until just combined. Taste and adjust the lime, salt, or heat before serving.
Chef’s Tip
For the best texture, avoid overmixing. Leave small chunks of avocado so the guacamole stays fresh and not overly smooth.Tomatoes carry a lot of extra water and will make your Guacamole watery if you do not remove the middle section.
Prepare the Chilies
- Split the chilies in half and remove the seeds. Use scissors. Place in the microwave covered with water - Set timer for 3 minutesChop the chilies up, then add the guacamole.
Video
Texas Guacamole - Secret Ingredient - Hint: It's Huge
Notes
- Traditional guacamole usually does not include tomatoes, so feel free to leave them out if you prefer a more classic version. I like adding a small amount when I want a fresher, lighter finish.
- Buy your limes a few days ahead of time and let them sit on the counter. In my kitchen, room-temperature limes almost always give more juice and are easier to squeeze.
- The brown spots on avocado flesh are usually just oxidation and are not harmful. If the discoloration is minor, trim it away and use the rest. If too much of the avocado is dark or dull, it is better to discard it.
- Heavily discolored avocado can add a slight bitter taste, which is why I always trim those areas before mashing.
- Mangos are best when the skin gives slightly under gentle pressure. That usually means they are fully ripe and will have the sweetest, smoothest flavor for this guacamole.