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.
- 3 large, ripe avocados
- 2 tablespoons salsa of your choice
- Juice of ½ 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.