Contributing Chef- Abby Reibman- Author of The Desk and The Stove
Just because Cinco di Mayo has come and gone doesn’t mean you should put away this killer guacamole – use it all summer long for the most amazingly creamy dip. This recipe was my secret weapon for college BBQ’s and is now a staple at any house party. The Hostess Handbook suggests serving it with some tortilla chips and cold salted margaritas for the perfect party atmosphere!
Ingredients:4 avocados, smashed with salt 2 tbl sour cream
3-4 tomatoes on the vine, concasse
1 large red onion, small dice
1-2 jalapeno peppers, finely diced
a handful of parsley and cilantro each, roughly chopped, plus more for garnish
1- Smash the avocado in a small bowl (not metal!) together with ½ lime juice.
2- Add in the diced tomatoes, red onion, and pepper. Mix together.
3- Mix in the sour cream and chopped herbs. Taste and adjust seasonings, adding more salt, pepper and lime juice as needed.
4- Garnish with a bit more cilantro. Serve with tortilla chips and salted margs! Amaze.