Don’t argue with a Texan about how to make guacamole

I have had the pleasure of knowing many Texans, though I have only been to Texas once. My husband and I drove through the huge state on our way to San Francisco 13 years ago.

Among the many passions Texans have is “the correct way” to make Guacamole. If it has tomatoes it’s not guacamole, if it doesn’t have tomatoes it’s not guac, it must have garlic, no onions, the list goes on and on.

Guacamole can be glorious, but if made wrong it can be a sorry, brown mushy mess.

Last week I met a self-proclaimed “guacamole snob”. She is not from Texas, but she can sniff out a store brand or sub par guac from across the room.

As you can see people are passionate about this dip.

Steve has perfected a recipe that we got from our neighbor who has both Texan and Mexican roots. It has become THE WAY to make guac in our house. It’s a pretty good crowd pleaser so you should give it a whirl and see if it measures up to your expectations.


  • Ten ripe avocados
  • One onion (white, yellow or purple is fine)
  • Two large organic tomatoes
  • Cilantro bunch
  • Three ripe limes
  • One green jalapeño
  • Salt and pepper

Dice the onion, tomatoes and cilantro. Put them in a large bowl. It should look pretty even as regards the amounts of these three ingredients.

Add the juice the of three limes and let it sit for a little bit.

Open the avocados and cut them while still in the skins into a checker board pattern. Scoop out the avocado with a spoon into the bowl.

Mash the ingredients together with a large fork. DO NOT OVER MASH. You want it kinda chunky but well blended.

Finely dice the jalapeño taking out all seeds.

Add jalapeño until you achieve the desired level of heat.

Salt and Pepper to taste and add a little more juice from the limes if needed.

I don’t have a picture of the final result because we ate it too fast.



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