Texas Guacamole
Guacamole, gone to the next level with the use of Mango to help balance out the flavors of the onions, peppers, garlic.
Ingredients
- Hass Avocados 3 large
- Lime 1 juiced
- Red Onion - Diced (Small to Medium dice) ½ large
- Garlic Cloves (Minced and Pasted Pasting releases all the flavor of the Garlic) 2
- Roma Tomato ( Slice 4 side off the Roma Tomato and remove the middle section 1
- Fresno Chili (Minced Fresno Chilies are not hot peppers, they are more of a sweet pepper) 1
- Guajillo (dried pepper) (Minced) ½
- For Extra Heat add one minced Jalapeno or Serrano Pepper
- Mango (Adding ½ cup total works as well. Give both amounts a try.) ⅓ cup
- Sea Salt 2 teaspoon
Instructions
- First, combine the Avocados and Lime juice. Mash the Avocados, but not too much. You want texture in your finished Guacamole. More mixing to come, so be gentle.
- Next, add the Red Onion, Garlic, Peppers, and Salt and mix.When using fresh garlic, I suggest you paste the garlic using a knife.
- Add the Roma Tomato last so as not to destroy them from all the mixing. Perform and small dice on the tomatoes.
- Chef Tip:Tomatoes carry a lot of extra water and will make your Guacamole watery if you do not remove the middle section.
The Dry 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 does not have tomatoes
- Buying limes a few days before and allow them to denature on the counter will help them become juicier
- The brown part of Avocados is oxidation and not harmful to humans. If the discoloring is too great, discard the avocado.
- Discolored avocados impart a small bit of bitterness
- Mangos are best when the outside skin is soft. This means the mangos are fully ripe and will be the sweetest.
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