Fresh Guacamole with a Surprise Twist is hand-mixed guacamole with a squeeze of fresh orange juice.
A dash of salsa contributes to the perfect amount of onion taste needed for authentic guac.
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.
Can I make substitutions for the orange juice in my guacamole?
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.
Lime juice and lemon juice are the more common ingredients in guac, so they can easily sub for the orange juice.
Related Post: The Secret To Buying Avocados Without Bruises
What about the texture?
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).
This recipe is relatively mild so the natural flavor of avocado can be appreciated.
No raw onions are allowed in my guacamole. My favorite salsa adds the ideal onion flavor. Almost any variety made by D.L. Jardines will work.
If you prefer more zip, try adding one of the following to Fresh Guacamole with a Surprise Twist:
- a few dashes of hot sauce like Frank’s Red Hot or Tabasco Green Pepper Sauce
- a spicier salsa
- chopped fresh garlic or onions
- Pico De Gallo
Guacamole is commonly served as a dip with chips. However, I also like guacamole on sandwiches like a BLT or a Beefy Bean and Frito Burger. Try guacamole on toast (spread like jelly), or used as a condiment alongside other Mexican food.
Related Post: Egg-Topped Fried Cheese With Avocados — Jumpstart Your Day
How to make guacamole:
How do I store leftover guacamole?
That is a good question. I’ve tried leaving the seed in the prepared guac. Not much good.
Plastic wrap isn’t much better. You still have to physically remove the top layer.
I like Faith Durand’s idea over at the kitchn.com. Cover leftover guacamole with a thin layer of water. Add a lid and refrigerate.
Pour the water off when you are ready to use it. Stir it up and your avocado dip is good as new.
If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula
- 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.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 107 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 89mg Carbohydrates: 10g Fiber: 4g Sugar: 5g Protein: 1g
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