I have a confession. It’s terrible and horrible and I can hardly believe it myself. I used to hate guacamole. I know, it’s insane to think anyone could hate guacamole. Long ago in a land far away I used to hate a lot of things I now love. Onions, tomatoes, avocados, Brussels sprouts were all on the list. Now, I eat every one of those on a daily basis almost, no lie.
It’s taken me some time to perfect my guacamole recipe, picking up tips here and there from various friends and restaurant secrets. The end result is pretty dang tasty if you ask me. I get requests for the recipe every time I make it, but never have I written it down or measured until this weekend. I also picked up a new addition to the recipe on my last trip home to visit my family from one of our favorite San Antonio Mexican restaurants, Paloma Blanca. I’ve always added lime juice for that tangy-ness, but noticed during our table-side order they added orange as well. Add that to the fact I use sweet yellow onions, it just gives it the right flavor.
A couple things to note, I do use the smallest amount of jalapeno sans the seeds to appease the spicy people. I’m a wimp and that’s about all I can handle. I also personally use a lot of garlic salt because I enjoy it to have a salty kick. My suggestion is sprinkle a couple dashes, taste and add a little bit at a time until it’s to your liking.
Save this for Cinco De Mayo in a couple weeks!
Happy Easter to you all!
- 2 Just Ripe diced Avocados
- ½ diced Large Tomato
- ¼ Cup diced Sweet Yellow Onion
- 1 heaping tsp Minced Garlic
- ¼ tsp diced jalapeno
- Juice from ½ lime
- Juice 1 large slice of orange
- 1½ tsp chopped fresh Cilantro
- White Pepper to taste
- Garlic Salt to taste
- In a medium bowl, stir together avocados, tomato, onion, garlic and jalapeno together. Mash some of the avocado and careful to leave plenty of chunks.
- Squeeze lime and orange juice and mix well. Add in Cilantro, white pepper and garlic salt and stir.
- Serve with chips and a margarita.