Blood Orange Guacamole
Elizabeth Heiskell
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Avocados are in season and extremely affordable right now. The smooth flavor of the chiles, sharp onions and bright citrus complement the cool creaminess of the avocados. It's a beautifully balanced dip.

Technique tip: If your avocados are not ripe enough, put them in the microwave for 5 seconds.

Swap option: Any citrus will work beautifully; grapefruit would be a wonderful swap.


    • 3 ripe avocados, peeled and pitted
    • 1 jalapeño, cored and finely diced
    • 1/2 cup finely diced red onion
    • 1 teaspoon fresh lime juice
    • 1 teaspoon fresh blood orange juice
    • 1/3 cup fresh cilantro leaves, finely chopped
    • 1/2 teaspoon fine sea salt
    • 1/4 teaspoon ground cumin
    • salt and freshly ground black pepper, to taste
    • 1 Roma tomato, cored and chopped
    • 1 blood orange, cut into segments, for garnish


1. In a medium mixing bowl, use a fork or potato masher to mash avocados to your desired consistency.

2. Stir in jalapeño, onion, lime juice, orange juice, cilantro, salt and cumin until well-mixed. Taste and season with extra salt and pepper if needed. Gently stir in the tomatoes.

3. Garnish with orange segments and serve with your favorite tortilla chips.

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