Preview: This Fresh Guacamole Recipe with Orange Juice is a hand-mixed guacamole recipe with a squeeze of fresh orange juice instead of the more common lime or lemon juice.
Who doesn’t love a good secret that makes life better? This guacamole recipe has a secret that makes traditional guacamole better. If you’re a guacamole lover like me, let’s talk.
I’m not much of a collector. Actually, 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 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. I learned it from watching the waiters 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. Buy the hard-as-a-rock and green-as-a-leprechaun avocado about 2-3 days before you want to use them. Let them ripen on the counter.
When they are soft on the stem end, refrigerate them. I buy avocadoes once a week. 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 to use 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.
Press ever-so-lightly at the stem end. If it gives a little, it should be good. Experience helps with knowing when 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 the orange juice.
What kind of texture do you prefer with your guacamole?
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. If you want more flavor, keep reading.
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
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.
How to serve guacamole:
Guacamole is commonly served as a dip with corn or tortilla chips. However, 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:
How should I store leftover guac?
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. 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:
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Hope to see you again soon!
p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.