This recipe has been featured in a post on The Recipe Girl blog: How to Make Citrus Guacamole.
Citrus- Infused Guacamole
Serves: 4 to 6 Prep Time: 15 minutes
This guacamole turns out to have a slight hint of citrus and spice. When you make guacamole, it’s important to keep in mind that it's all about preparing it to taste. Add a little more of this or a little more of that... as preferred.
2 to 3 ripe avocados, mashed
1/2 Tablespoon lime juice + a little more
1/2 to 1 Tablespoon orange juice
1/2 to 1 Tablespoon pineapple juice
1/4 cup coarsely chopped fresh cilantro
1 Tablespoon hot sauce (more or less to taste)
sea salt, to taste
1. Place mashed avocado in a small bowl. Add juices (start w/ 1/2 Tablespoon each & then add a little more, if desired, to taste). Add hot sauce (as much as is desired) and sea salt, to taste.
2. Scoop into a serving bowl and drizzle the surface with lime juice (this will help prevent the guacamole from turning brown). Refrigerate until ready to serve. Serve within a couple of hours of making.
*How do you know if an avocado is ripe? Hold it in your hand and gently press. It should give in just a little. If it's too hard, bring it home and let it sit at room temperature for a day or two until it softens. If they're already ripe but you're not ready to use it yet, keep it in the refrigerator for a couple of days until you're ready to use them (the chill will stop the ripening).
*Hot sauce recommendation- I like Cholula brand but you can use any kind of picante sauce or spicy taco sauce.
*Make some quick & easy Cumin-Dusted Tortilla Chips to serve with your guacamole: Preheat oven to 425 degrees F. Place four corn tortillas on a baking sheet. Spray the tortillas with nonstick spray. Sprinkle lightly with cumin powder and a tiny bit of cayenne pepper. Finish them off with a good sprinkle of sea salt and use a pizza cutter to cut into wedges. Bake 8 to 12 minutes, until wedges are crispy. Let cool and then serve with the guacamole.