Guacammmmmole And Homemade Tortilla Chips
3 Tbspfreshly squeezed lemon juice
1 Tbspfreshly squeezed lime juice
1-2 dash(es)tabasco or too taste
1/2 cdiced red onion (1 small onion)
1-2 clovegarlic, to taste
1 largetomato, seeded, juiced and diced
2 Tbspchopped fresh cilantro
1 pkg(12-15) con tortilla chips, cut into quaters
2-3 coil for frying
2 Tbsp(about) kosher salt
How to Make Guacammmmmole And Homemade Tortilla Chips
- If the avocados give slightly when lightly pinched, they're ripe. Cut the avocados in half, remove the pit, and scoop flesh into a large bowl. Add the lemon and lime juice and mash thoroughly. The citrus will prevent the avocados from turning brown.
- Add the Tabasco to taste, the red onion and minced garlic. Stir lightly to combine and taste for salt and pepper.
I always use black peppercorns and whack the heck out of them immediately before adding to a recipe. They aren't hot like store bought ground or coarsely ground black pepper. This way they're savory and a smidge spicy.
- Fold in the diced tomato.
- Cover the guac with plastic wrap, making sure the entire top of the guacamole touches the plastic wrap. It won't brown. Refrigerate for 30 minutes.
- Heat the oil in a heavy saute pan until very hot. Fry the tortilla chips a few minutes on each side until a nice golden brown, then remove to a paper towel to drain. Immediately sprinkle tortilla chips while hot with the Kosher salt.
- When ready to serve, remove guac from fridge and gently stir in the cilantro. Turn into a pretty serving bowl.
If you add cilantro before cooling in the fridge, your guac will be bitter and the cilantro will have turned brown.
This serves 4-6 if I can get it to the table before my family sees it.