My favorite guacamole with my favorite Tostitos multi-grain chips
I love secret ingredients. They’re all over my blog: cardamom in my sweet yeast bread, chocolate in my chili, and ground cloves in my cinnamon rolls to name a few. They are usually in small amounts so the flavor is unrecognizable, but they add a distinctive touch.
The secret ingredient in my guacamole is a squeeze of fresh orange juice, something I learned from Boudro’s, my favorite restaurant on the Riverwalk in San Antonio.
Guacamole is subject to personal tastes and family traditions much like meatloaf or potato salad. I like mine chunky (chunkier than shown above– it got a touch too much love in the whole mixing and picture-taking process) and relatively mild so the natural flavor of avocado can be appreciated.
No raw onions for me! They are strictly prohibited in my guacamole. I get the ideal onion flavor from adding my favorite salsa which is almost any variety made by D.L. Jardines.
If you prefer more zip, try adding one of the following:
- a few dashes of hot sauce i.e. Frank’s Red Hot or Tabasco Green Pepper Sauce
- a spicier salsa
- chopped fresh garlic or onions
- Pico De Gallo
Although commonly served as a dip with chips, I also like guacamole on sandwiches like a BLT or a Beefy Bean and Frito Burger, on toast (spread like jelly), or used as a condiment alongside other Mexican food.
Remove seed, scoop out avocado flesh, chop with a knife and squeeze in fresh orange juice.
| Fresh Guacamole |
|
- 3 large, ripe avocados
- 2 tablespoons salsa of your choice
- Juice of 1/2 orange
- Salt and pepper to taste
- Fresh cilantro, chopped
- Slice avocado lengthwise and split in half. Remove the flesh to a small bowl.
- Use a table knife to chop avocados until chunky. Mix in salsa and orange juice. Season with salt and pepper to taste.
- Garnish with chopped fresh tomatoes and cilantro if desired.
Substitute lime or lemon juice for all or part of the orange juice for a more traditional guacamole.
p.s. I saw a tip in the most recent Better Homes and Gardens about a way to keep guacamole from turning dark on top. I’m experimenting this week and will put the results on my Facebook page. If you want to read about it, be sure to press the Like button in the right sidebar to get updates on your Facebook wall.
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{ 20 comments… read them below or add one }
OMG – love Boudro’s guac!!
Hi Judy, Just to be clear, this is not THE Boudro’s recipe. You can see that here: http://www.boudros.com/boudros/recipes.php?for=guacamole
This recipe is clearly an adaptation–and not quite as much trouble for the home cook.
I usually use lime juice in mine- I’ll have to try your version because I bet the orange juice gives it a nice flavor! Guacamole- actually anything with avocados- is one of my favorite dips/spreads.
Oooh, I like this idea! I was going to make guacamole tomorrow and I have oranges so I might give this a try. Thanks!
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The orange juice sounds fresh! I heard that if you store the guacomole, covered, with the pit buried inside, it won’t turn color so fast.
Gary recently posted..Fish Cakes- Fish-Shrimp Cakes
Love the idea of the orange addition to the guacomole!
What a great sneaky twist! Have sometimes added orange zest into pork and onion ragu, but never thought about the juice in guac. Love it.
Tori @eat-tori recently posted..How far do you go for a birthday cake
Orange juice? How fun! You always have something new to teach me, Paula! This guacamole is going to be on my weekend cooking list, YUM! Thanks, Chris
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I’ve heard that myself Gary. Have you tried it?
Paula: No, I haven’t tried it because it never lasts that long! LOL!
Gary recently posted..Fish Cakes- Fish-Shrimp Cakes
My dear friend has a birthday in a couple of weeks and she LOVES Guacamole. We have a small group of 5 friends and we always have a birthday lunch together. I will make your recipe (with the secret ingredient) nice and chunky like you prefer, to share with everyone.
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Paula, I ♥ Boudro’s! Thanks for sharing this great tip. And, am *so* with you on the chunky guacamole. Since I am in charge of the Guac for tomorrow, (how great is the timing of your post-yay!) I am going to add the OJ! Hope you have a wonderful holiday! xo
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Nothing like guacamole and chips! Will defiitely have to try the orange juice. Have used lemon and lime like everyone else has stated but not the orange. Love the Artisan Black Bean Chips by Tostitos too!
I really appreciate you sharing your secret ingredient with us!
Paula,
I will be printing off this recipe. I love guacamole and this looks like a winner! I became familiar with D. L. Jardines when we sold it in a store where I use to work. The Peach Salsa would fly off the shelf.
Sandwiches? Yes. I love the Bacon avocado sandwich at Boo Boo’s but it has been years since I’ve had one. You have inspired me once again and the wheels are turning.
NIce variation on guacamole.
Mimi
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Oh. my. goodness!! I’ve had that guacamole at Boudro’s on the Riverwalk! Which is only interesting because I live North Carolina, not Texas.
It IS yummy!
What great idea to add orange juice to the Guacamole.
There is an avocado remaining in my fridge..will buy some orange tomorrow
This sounds very interesting, I’ll definitely have to try it! I usually make my own pico de gallo with roma tomatoes, sweet yellow onion (it’s much milder), tons of cilantro, fresh lime juice, a bit of kosher salt and some fresh-cracked pepper. Super-simple–I just mix that straight into my mashed avocado and make sure to add enough of the juice, which does help keep it from browning. I make enough pico to serve it separately from the guac for those who don’t care for avocado (though they’re crazy, I say). I couldn’t tell you how long it keeps in the fridge, because there’s never any left to put away!
I adore guacamole and will try your version; in Lebanon I might use bitter oranges which are used there a lot to make extracts and jams.
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