You can make extra-tangy guacamole by adding not only the traditional lime juice but freeze-squeezed lemon juice as well. This recipe comes from the 1998 Recipe Annual from Sunset and was originally contributed to the magazine in collaboration with chef James Boyce.
1 orange (about half a pound weight)
2 Tbsp. lime juice
1/2 cup green onions, chopped
1/2 cup cilantro, chopped
hot chili flakes
Peel orange and remove white membrane before cutting into half-inch chunks. Peel avocado and cut into half-inch chunks. Combine. Stir in remaining ingredients, adding chili flakes and salt to taste. Makes two cups.