In honor of July 4th (and in light of the controversy over the NY Times’s guacamole recipe featuring peas (??!!!), I am posting here a recipe that my family, guests, and I have enjoyed for over 15 years. FYI, I watched it being prepared table-side at Boudro’s in San Antonia, TX, so you know it’s the real deal. I just tweaked a bit.
- 2 ripe avocados
- Juice of half an orange
- Juice of half a lime
- 2T chopped cilantro
- 6-8 ripe cherry tomatoes, chopped
- Sea salt
- Scoop flesh out of avocados into bowl and coarsely chop
- Add orange and lime juices and mix until blended
- fold in cilantro and tomatoes
- Add sea salt to taste
You may have to adjust the juices and salt.
I love dipping fresh veggies because it makes me feel like I’m eating healthy, but if Tostitos are your thing, go for it!