Fresh Guacamole Recipe with a Surprise Twist and No Raw Onions

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Sneak Peek: This Fresh Guacamole Recipe with a Surprise Twist is a hand-mixed guacamole recipe with a squeeze of fresh orange juice instead of the more common lime or lemon juice. No raw onions.

FRESH GUACAMOLE with orange

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Who doesn’t love a wonderful secret that makes life better? This guacamole recipe has a secret that makes traditional guacamole better. So, if you’re a guacamole lover like me, let’s talk.

I’m not much of a collector. However, I do collect cookbooks and kitchen secrets. They’re all over this blog.

For example, there’s cardamom in my sweet yeast bread, chocolate in my chili, and ground cloves in my cinnamon rolls. The amounts are small, so the flavor is unrecognizable, adding a distinctive touch.

The secret ingredient in my guacamole is a squeeze of fresh orange juice. I learned it from watching the servers at Boudro’s, my favorite restaurant on the Riverwalk in San Antonio.

This recipe is my version. You can see the authentic recipe on Boudro’s website.

What’s the secret to buying avocados without bruises?

You can read all about how I buy avocados here, but for this article, I’ll summarize. First, purchase the hard-as-a-rock and green-as-a-leprechaun avocado about 2-3 days before you want to use them. Then, let them ripen on the counter.

When they are soft on the stem end, refrigerate them. I buy avocadoes once a week. So they are in constant rotation from the grocery bag to the ripening bowl to the produce drawer in my fridge.

If you want to buy avocados on the same day, go to the best market or fresh fruit stand in town where the produce is more expensive. The avocados are usually less shop weary.

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Press ever-so-lightly at the stem end. If it gives a little, it should be good. Experience helps with knowing an avocado is at its perfect ripeness.

What if I don’t have orange juice on hand?

Lime juice and lemon juice are the more common ingredients used in guacamole to balance the richness of avocadoes. Either or both citrus juices can easily substitute for orange juice.

What kind of texture do you prefer with your guacamole?

Guacamole is subject to personal tastes and family traditions, like meatloaf or potato salad. I like mine chunky (chunkier than shown above—it got a touch of too much love in the whole mixing and picture-taking process).

Try adding one of the following to this guacamole recipe:

  • a few dashes of hot sauce like Frank’s Red Hot or Tabasco Green Pepper Sauce
  • a spicier salsa
  • chopped fresh garlic
  • Pico De Gallo
  • Chopped onions or onion powder

I don’t relish raw onions in my guacamole. My favorite salsa adds the ideal onion flavor. Almost any variety made by D.L. Jardines will work.

How to serve guacamole:

Serve guacamole as a dip with corn or tortilla chips. I also like guacamole on sandwiches like a BLT or a San Antonion Bean Burger. Try guacamole on toast (spread like jelly) or used as a condiment alongside other Mexican food.

How to make fresh guacamole with orange juice:

story board showing how to make guacamole
Remove seed, scoop out avocado flesh, chop with a knife and squeeze in fresh orange juice.

How should I store leftover guacamole?

That is a good question. I’ve tried leaving the seed in the prepared guacamole. But, unfortunately, that experiment failed.

Plastic wrap isn’t much better. You still have to remove the top layer physically.

I like Faith Durand’s idea over at 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. It will be a bit water-logged on the surface, but if you stir it up, your avocado dip will be good as new.

More recipes for Tex-Mex lovers:

If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

FRESH GUACAMOLE with orange

A Fresh Guacamole Recipe with Orange Juice

Hand-mixed guacamole with a squeeze of orange
5 from 5 votes
Prep Time 10 mins
Total Time 10 mins
Course Appetizers
Servings 8 servings

Ingredients

  • 3 avocados - large, ripe
  • 2 tablespoons salsa
  • juice of one-half orange
  • Salt and pepper to taste
  • Fresh cilantro - chopped

Instructions
 

  • 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.

Notes

Substitute lime or lemon juice for all or part of the orange juice for a more traditional guacamole.

Nutrition

Nutrition Facts
A Fresh Guacamole Recipe with Orange Juice
Serving Size
 
1
Amount per Serving
Calories
 
122
Calories from Fat 99
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Sodium
 
33
mg
1
%
Carbohydrates
 
7
g
2
%
Fiber
 
5
g
21
%
Sugar
 
1
g
1
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Appetizers
Cuisine: Tex-Mex
Keywords: guacamole recipe, guacamole with orange, homemade guacamole
Like this recipe? Thanks for leaving a 5-star rating inside the recipe at the top! 🤩

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Recipe Rating




23 Comments

  1. OMG – love Boudro’s guac!!

    1. Hi Judy, Just to be clear, this is not THE Boudro’s recipe.

      This recipe is clearly an adaptation–and not quite as much trouble for the home cook.

  2. Betty @ scrambled hen fruit says:

    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. 🙂

  3. 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.

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

  4. Love the idea of the orange addition to the guacomole!

  5. Tori @eat-tori says:

    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.

  6. The Café Sucré Farine says:

    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

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

  8. 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.

  9. 5 stars
    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

  10. 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!

  11. Chung-Ah @ Damn Delicious says:

    I really appreciate you sharing your secret ingredient with us!

  12. 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.

  13. NIce variation on guacamole.
    Mimi

  14. Tracey @ Kitchen Playground says:

    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!

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

  16. 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!

  17. tasteofbeirut says:

    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.

  18. 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??

    1. 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.

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

  20. 5 stars
    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