Chips with Guacamole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Guacamole - (best begun a day or two in advance)
4 to 6 medium, very ripe avocados
(if not quite ripe enough, place in a paper bag and store for a day or two to help ripening)
Pico De Gallo - the fresher, the better:
4 ripe plum tomatoes, seeded and finely chopped
1 small white onion, finely chopped
1⁄2 cup cilantro leaf, chopped (or more to taste!)
2 -3 jalapeņo peppers, seeded and finely chopped
juice of one whole lime
salt to taste
serve with fresh chips:
1 doz corn tortillas, cut into triangles or strips
vegetable oil
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Directions: |
Directions:Pico De Gallo: mix altogether and allow to sit for at least an hour before adding avocado
Either cut avocado into large chunks and/or mash, for a mix in textures
add Pico and stir till well blended
Serve within same day
if you must store, try to apply plastic wrap directly onto guacamole
to minimize exposure to air and oxidation
To prepare chips:
fill deep fryer or deep pot with vegetable oil, at least three to four inches, and heat on medium high
in small batches, add tortilla pieces, making sure they don't overlap
fry until just golden, turning if needed.
remove from oil onto a paper towel and salt while still wet and hot
(blend some cayenne pepper with salt for an added kick)
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Number Of
Servings: |
Number Of
Servings:1 to 5 or more |
Preparation
Time: |
Preparation
Time:possibly a day or two |
Personal
Notes: |
Personal
Notes: This can be a meal in and of itself, or as an appetizer.
Enjoy!!!!
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