Ronit’s Twist on Dos Caminos Traditional Guacamole

Many New Yorkers love the guacamole served at Dos Caminos. The best tip I got from their traditional recipe is to mash the seasonings with the lime together and let the juices develop before I add in the avocados. My family and friends love my guacamole with more of a kick, so I add a bit more jalapeños and I leave the membranes and seeds. To keep your waistline trim, serve with platter of raw vegetables instead of the traditional tortilla chips.

• 3 tablespoons cilantro leaves, finely chopped
• 2 teaspoons jalapeño chilies, minced (remove seeds and membranes for less kick)
• ½ teaspoon Himalayan or sea salt
• 2 large ripe avocados, preferably Haas, peeled and seeded
• 1 small plum tomato, cored, seeded and finely chopped
• 2 teaspoons freshly squeezed lime juice

In a medium-size bowl, use a masher to mash together the cilantro, jalapeño, salt and lime juice. Let stand for a few minutes.

Add avocados and gently mash them with a fork. Stir in the chopped tomato.

Taste to adjust seasonings (typically I add more salt, more lime, more cilantro).

Serve with a platter of fresh cut veggies.