Adding ingredients to guacamole is always controversial (see: summer 2015’s pea guacamole fiasco), but sometimes ingredient swaps really do result in a better dip. For me, a single-ingredient swap became my new go-to guacamole move, for taste, texture, and simplicity. And for someone who learned to make guacamole by smashing an avocado with a jar of chunky salsa (a hack for sure, though perhaps not the most delicious one), this upgrade changed my homemade guac from a standard countertop creation to a restaurant-worthy dish.
Assuming I had limes in the refrigerator, as I usually do, I started smashing avocados to make guacamole. There were no limes to be found, however, nor lemons or any other citrus fruit. I wanted to add an acidic element to make my guacamole tangy, and vinegar just wouldn’t cut it. I opted for a splash of yuzu juice, which I had in the fridge from making cocktails, and had used in a recent salad dressing recipe.
The splash of juice incorporated nicely into the guac, adding a tangy, acidic taste (similar to lime, but without the bite), and became my go-to ingredient in my quick and easy guacamole recipe. It’s a malleable recipe, and one that can be made spicier, or tangier, or more herbal-forward—the ratios are just a starting point. A sweeter avocado (in the summer) may call for a bit more yuzu juice, while a less flavorful avocado (in wintertime, typically) may call for extra seasoning, like garlic powder or seasoned salt. I also add a diced jalapeño for some heat.
An added perk? The acid in the yuzu juice helps prevent the guacamole from browning. Just like adding a spritz of lime or lemon, the citrus juice mixed into the avocado puree lowers the pH of the dish, making it less sensitive to oxidation, and preserving its fresh green color for hours in a bowl during a party. Encouraging guests to dip into yuzu jalapeño guac? Very fancy!
Yuzu Jalapeño Guacamole
This flavorful guacamole comes together in minutes, and can be adjusted to best suit your palate. Give the guac a taste after adding the yuzu juice to see if you need to make any adjustments.
Ingredients:
- 2 avocados
- 1 small jalapeño, diced (seeds removed, if preferred)
- 2 tablespoons cilantro (if you don’t like cilantro, parsley or chervil works too)
- 1 teaspoon yuzu juice
- Salt, to taste
Instructions:
- To make this guacamole, start by pitting and mashing two ripe avocados in a large bowl.
- Add jalapeño, cilantro, and yuzu juice. Season to taste.
- Serve with tortilla chips, plantain chips, or in burrito bowls, quesadillas, tacos, eggs… it goes with everything!
If you’d rather just add a splash of yuzu juice to your own go-to guacamole recipe, have at it! Just keep in mind that yuzu juice has a very sour taste with floral and herbal notes, and is at its best when it’s balanced with something creamy or rich.
