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[John's addiction]

Worked at restaurant on the Riverwalk in San Antonio for years. Their signature appetizer was tableside prepared guac. I still dream about making it. It's probably because I've done it 30,000 times in my days there. Here's the recipe:

1 large hass
2 tablespoons finely diced red onion
2 table spoons grilled tomato salsa( I take 4 plum tomatos, and 1 serrano pepper and grill everything until the skins blister and blacken. The idea being not to cook the tomato, just grill the skin. Chop everything coarsely ).
1 tablspoon chopped cilantro
good dash of salt
juice of 1/2 lime and 1/4 orange

add the avocado, citrus juice, salt, and cilantro together and chop coarsely(1/2 inch chunks)
fold in the salsa and onion
serve with chips

That's the restaurants' recipe. I'll stick to that as a base and add other stuff to change it up (diced garlic, substitute shallot for the onion, diced raw serrano).

Try it out. This restaurant sells close to 500K a year in this dip alone.
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I don't run 'cause it makes me tired. I don't lift weights 'cause they're heavy. -Charles Barkley

[Chef Lefty]

What a great recurring nightmare to have! Gotta try it out.
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[John's addiction]

It's a testament to how good the stuff is that i still enjoy the heck out of it, even after making it so many times. I still love the stuff.
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I don't run 'cause it makes me tired. I don't lift weights 'cause they're heavy. -Charles Barkley

[Chef Lefty]

John has disappeared. Anyone know the name of this restaurant he is referring to? Just curious?
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[jebsays]

Probably Boudro's.

[Chef Lefty]

From their site...looks like we have a bingo (salsa embedded in their description)....Thanks

GUACAMOLE FOR TWO $9.00
Freshly prepared at your table with diced avocado, roasted tomato and
Serrano pepper, cilantro and fresh lime and orange juices.
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[jebsays]

Mmm good - that serrano had some heat though!