Spicy Citrus Guacamole

In our family, Dr. P is known for two things — bacon and guacamole — and I’ve been dying to share his guacamole recipe with all of you! This is such a party pleaser and the perfect dip for your Fourth of July table. Plus since it’s paleo, we make it several times a month. It’s delicious by itself but also a tasty addition to many foods we make on a regular basis like paleo burrito bowls, grilled chicken, cobb salad and even shrimp tacos… with jicama tortillas!

– 3 large avocados
– 1 yellow onion
– 1 fresh jalapeno
– Vine ripe tomatoes
– Fresh cilantro
– 2 limes
– 1 large orange
– Salt and pepper
– Garlic powder

We’re a fan of large ripe avocados and buy a bunch every week. We like our guacamole a little chunky, so the first step is to cut your halved avocados. I tend to use a crosshatch cutting method before scooping into a large mixing bowl. Add diced yellow onion, tomato, fresh jalapeno (not pickled – and keep the seeds in for a kick!) and cilantro. Add salt, pepper, a healthy amount of garlic powder, and freshly squeezed lime and orange juice. We sometimes add a splash of Worcestershire sauce too.

Using a large spoon, mash and mix all the ingredients until you have a nice chunky consistency. Taste test as you go! This is the best part because: samples! But it also helps you decide if you need to add more salt, pepper, garlic or lime juice to taste. If you like it with more heat, add more jalapeno. More citrus, add another squeeze of orange. If you want a more unique variation, try adding fire roasted red peppers or toasted garlic. We serve ours with grain-free chips.

I can guarantee this guac will be the star of your chip n’ dip spread. Wishing you a wonderfully fun Fourth of July!

Photography by LA Photography

Product details:

serving bowl: World Market | knife set: Crate and Barrel | cutting board: Williams Sonoma (old, similar) | condiment bowls: World Market | striped towel: Crate and Barrel | pinch bowls: Crate and Barrel (old, similar)