Texas Guacamole
Guacamole taken to the next level with the use of Mango to help balance out the flavors of the onions, peppers, and garlic.
Ingredients
- 3 large Hass Avocados
- 1 juiced Lime
- ½ large Red Onion Small to Medium dice
- 2 large Garlic Cloves Minced and Pasted Pasting releases all the flavor of the Garlic
- 1 Roma Tomato Slice 4 side off the Roma Tomato and remove the middle section
- 1 medium Fresno Peppers Minced Fresno Chilies are not hot peppers, they are more of a sweet pepper
- ½ Guajillo Minced
- ⅓ cup Mango Adding ½ cup total works as well. Give both amounts a try.
- 2 teaspoon Sea Salt
- For Extra Heat add one minced Jalapeno or Serrano Pepper
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 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.