Thursday, January 23, 2014

Guacamole

As long as I can remember I've been a guacamole/avocado lover, but that was not the case for my husband...until we moved to Texas. I was shocked when he returned from a business trip in San Antonio proclaiming his new-found like of guacamole. I'm actually not sure if he'd ever had it before then, or had always just assumed he wouldn't like it. So, on our next trip to San Antonio, he took me to the restaurant, Boudro's, on the Riverwalk, which made this opinion changing guacamole. It was definitely a game changer - chunky avocados with a definite citrusy "zing." When you Google "Boudro's," it automatically fills in "Boudro's San Antonio guacamole recipe," so it's obviously a sought after recipe, they also make it table-side, so it's not hard to figure out what goes into it, the secret is just tweaking the  proportions a bit. I used to use a seasoning packet from the grocery store, but haven't looked back since finding this recipe. If there's a guacamole naysayer in your life, try this out on them.


Guacamole (inspired by Boudro's)
1-2 ripe avocados
5- 10 grape or cherry tomatoes, or 1 small tomato when in season (I hate unripe/pink tomatoes with a fiery passion so I usually use grape or cherry tomatoes until we're well into tomato season)
1/4 small onion, minced
1/2 jalapeno, seeds removed, diced (optional)
Juice of 1/4 an orange
Juice of 1/2 a lime
Garlic salt

Like potato salad, I think guacamole is something that needs to be salted again right before serving, so I tend to purposely undersalt it when I first prepare, then cover it tightly and let it all "marry" in the fridge for a few hours and then add some more garlic salt just before serving.

If you ever find yourself on the San Antonio Riverwalk, I highly recommend making a reservation at Boudro's to try the original!

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