Recipe from Chef Jeff Martinez, El Chile Cafe y Cantina, Austin
2 ripe Haas avocados
1/2 cup fresh tomato
1/4 cup chopped red onion
1/3 cup chopped cilantro
1 lime for spritzing
Spoon out the avocados and mash in a bowl. Cube the fresh tomatoes and red onion. Roughly chop cilantro. Mix into mashed guacamole. Serve with tostadas and spritz with lime juice right before serving. Serves 4.
