August 28th, 2012
I’m a big believer in snacks – cheese and crackers, cookies and milk, the list goes on…but I think the best combination is guacamole and chips. It was one of the only things I could whip up before I possessed any skills in the kitchen, and it’s still one of my favorite things to make. My recipe is unadorned – the buttery avocado remains the focus, with a hit of citrus, minimal seasoning, and a touch of jalapeño for some kick. I also like to make my own chips by frying up corn tortillas. It only takes a few minutes, but makes a huge difference.
Ingredients (serves 2-4):
-4 ripe avocados (they should be firm, with just a slight give)
-1/4 cup cilantro, chopped
-2 tablespoons fresh lime juice
-1 tablespoon shallot, finely diced
-2 teaspoons jalapeño, minced (remove the seeds if you don’t want it quite as spicy)
-1-2 teaspoons coarse salt, to taste
-1/4 teaspoon freshly grated black pepper
1. Cut avocados in half. Remove seed. Scoop out avocado from the peel and place it in a mixing bowl.
2. Roughly mash the avocado with a fork. Add the cilantro, lime juice, shallot, jalapeño, salt and pepper and continue to mix well.
3. Transfer to a clean bowl and serve immediately.
Ingredients (makes 96 chips):
-12 corn tortillas
-2 cups canola oil
1. In a shallow pan, heat oil to 360° F.
2. Cut tortillas into even strips.
3. Gently place strips into oil, only a handful at a time.
4. Watch carefully and flip, if necessary, until they’re just golden brown and crispy.
5. Remove with a slotted spoon or strainer and place on a paper towel.
6. Sprinkle with sea salt.