Fresh Guacamole with a Surprise Twist

guacamole post red

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.

 

guacamole story board_edited-1

Remove seed, scoop out avocado flesh, chop with a knife and squeeze in fresh orange juice.

Fresh Guacamole
 
Author:
Recipe type: Appetizer
Serves: 12
Prep time:
Total time:
 
Hand-mixed guacamole with a squeeze of orange
Ingredients
  • 3 large, ripe avocados
  • 2 tablespoons salsa of your choice
  • Juice of ½ orange
  • Salt and pepper to taste
  • Fresh cilantro, chopped
Instructions
  1. Slice avocado lengthwise and split in half. Remove the flesh to a small bowl.
  2. Use a table knife to chop avocados until chunky. Mix in salsa and orange juice. Season with salt and pepper to taste.
  3. Garnish with chopped fresh tomatoes and cilantro if desired.
Notes
Substitute lime or lemon juice for all or part of the orange juice for a more traditional guacamole.

 

 

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{ 23 comments… read them below or add one }

Chris October 6, 2013 at 5:59 pm

Just made this. It was really excellent. Topped it of with a beer of my choice. Thanks for the recepie!

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Anthony July 25, 2012 at 6:08 pm

I just ate at Boudros and the guacamole was the best I’ve ever had…and I’ve had a lot of guacamole!!!! Do you have a similar recipe??

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Paula July 25, 2012 at 9:45 pm

Anthony,
You have found my similar recipe. It is not THE recipe–just my attempt to get close. I do not like pico de gallo so I don’t add it but I know the restaurant does.

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tasteofbeirut July 3, 2011 at 12:11 pm

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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Rebekah June 8, 2011 at 1:04 pm

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!

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Ispahan June 2, 2011 at 12:23 pm

What great idea to add orange juice to the Guacamole.
There is an avocado remaining in my fridge..will buy some orange tomorrow 🙂

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Tracey @ Kitchen Playground June 1, 2011 at 4:51 pm

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!

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Mimi June 1, 2011 at 4:27 pm

NIce variation on guacamole.
Mimi

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Sandy May 31, 2011 at 10:53 pm

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.

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Chung-Ah @ Damn Delicious May 30, 2011 at 12:53 pm

I really appreciate you sharing your secret ingredient with us!

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Debbie May 29, 2011 at 7:26 pm

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!

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Nina May 29, 2011 at 8:49 am

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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Lorraine May 28, 2011 at 9:33 pm

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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Gary May 27, 2011 at 8:13 pm

Paula: No, I haven’t tried it because it never lasts that long! LOL!

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The Café Sucré Farine May 27, 2011 at 11:36 am

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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Tori @eat-tori May 27, 2011 at 10:33 am

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.

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Paula May 27, 2011 at 9:28 am

Love the idea of the orange addition to the guacomole!

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Gary May 27, 2011 at 7:20 am

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.

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Paula May 27, 2011 at 5:56 pm

I’ve heard that myself Gary. Have you tried it?

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Megan May 26, 2011 at 11:00 pm

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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Betty @ scrambled hen fruit May 26, 2011 at 8:23 pm

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. 🙂

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Judy May 26, 2011 at 6:18 pm

OMG – love Boudro’s guac!!

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Paula May 26, 2011 at 7:21 pm

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.

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