Iron Cactus Table-Side Guacamole
Serves 4 to 6
2 ripe avocados (if need further ripening, put in a brown paper bag for a day or two)
1 T. finely chopped red onion (yellow onion would likely also be fine)
2 heaping T. chopped tomato (I used several cherry tomatoes)
1/4 t. Sriracha hot chile sauce (The restaurant used some finely chopped jalapeno, about half a pepper. I forgot to buy the jalapeno when I was at the store, so I substituted the hot sauce. This was fine, and it's easier than dicing the jalapeno.)
2 T. finely chopped cilantro
juice from 1 lime
juice from half an orange (juices together come to a scant 1/3 cup; less also OK)
Salt, to taste
- Mix lime juice, orange juice, salt, hot sauce or jalapeno, onion and cilantro together in bowl.
- Add avocado and mash with fork.
- Add tomato.
This makes a "juicier" guacamole than usual, but the fresh juice adds a lot to the taste.