Classic Tex-Mex Guacamole

Texas guacamole is the definitive Tex-Mex condiment — chunky, bright with lime, fired up with jalapeño, and assembled just before serving. Whether piled into a molcajete at the table or spooned over tacos, this version earns its place as the region's most iconic cold dip.

Serves: 6

Ingredients

• 4 ripe Hass avocados
• Juice of 2 limes (about 60 ml / 1/4 cup)
• 1 tsp (5 ml) fine sea salt, plus more to taste
• 1/2 white onion, finely diced (about 80 g / 3 oz)
• 2 jalapeño chiles, seeded and finely minced (leave seeds for more heat)
• 2 garlic cloves, finely grated
• 3 tbsp (45 ml) fresh cilantro leaves, roughly chopped
• 2 Roma tomatoes, seeded and finely diced
• 1/4 tsp (1.25 ml) ground cumin (optional)
• Tortilla chips to serve

Instructions

1. Halve avocados, remove pits, and scoop flesh into a large bowl. Pour lime juice over immediately to prevent browning.
2. Add salt and use a fork to mash avocados to your preferred texture — some prefer fully smooth, Tex-Mex style typically stays chunky with visible pieces.
3. Fold in onion, jalapeño, garlic, and cilantro. Stir gently to combine.
4. Fold in diced tomatoes last, keeping them intact for texture. Add cumin if using.
5. Taste and adjust salt and lime juice. The guacamole should be bright and tangy.
6. Serve immediately in a bowl or molcajete, pressed with plastic wrap directly on the surface if making ahead. Best eaten within 1–2 hours of making.

Cook's Notes: The single most important rule — use only fully ripe avocados that yield to gentle pressure. Hard avocados produce chalky guacamole no amount of lime can fix. To test jalapeño heat before adding, taste a tiny piece of the flesh; capsaicin levels vary widely.