Prep 10 mins
Cook 0 mins
This guac recipe is from one of the best Mexican restaurants in San Antonio, Texas-The Iron Cactus. They make it tableside, and I was able to jot down the recipe as they went. It will not turn brown in the fridge like most guacs do. I have kept it for three days, without it turning! Enjoy!
- 2 ripe avocados, Mashed
- 1⁄2 red onion, Diced
- 2 small roma tomatoes, Diced
- 1⁄4 an orange, juice of
- 1⁄2 a lime, juice of
- 3 tablespoons chopped fresh cilantro
- 1⁄2-1 jalapeno, finely diced
- Mix all ingredients together until desired consistency is reached. Enjoy with chips, veggies, or on top of your favorite Mexican food!
This was one of the best guacamole that I have made in a long time. I changed the amount of some of the ingredients because my avocados were apparently not as big as they should have been. I left out the orange juice (which was probably one of the main ingredients I think) because I left it at work) used a little less that 1/2 red onion, 1 1/2 roma tomatoes, a whole lime, juice of (they were very small) and only about 1 tablespoon of fresh cilantro (we only like a very small amount). I did use a whole large jalapeno which gave it a "hot" kick. It was perfect and we loved it. Thanks for sharing. Made for Spring PAC 2014.