guacamole oaxacaqueno with tortilla chips

Name: Guacamole Oaxacaqueno with Tortilla Chips
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 large ripe avocado or 3 small hass avocados; 1 medium spanish red onion diced small; 1 large jalapeno diced small (veins & seeds removed); 1/4 cup(s) chopped fresh cilantro; 1 large ripe tomato diced; 3 large limes juiced about 1/4 cup juice; 1/2 teaspoon(s) garlic powder; 3 teaspoon(s) red salsa (hot or mild); 1/4 teaspoon(s) fresh ground black pepper; 1 teaspoon(s) salt

(5 RATINGS)

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Juliann Esquivel

Florida City, FL

Updated on Jun 25, 2010

Here is my recipe for a delicious Guacamole. Another great recipe handed down from my grandmother. You can add more heat by adding more jalapenos if you like. Make ahead of time put the avacado pit in the middle of the guacamole and cover and store in the fridge. Your guacamole will stay nice and green and wont turn brown until you are ready to serve it. A real crowd pleaser with homemade tortilla chips. Bring on the margaritas. Enjoy

Rate

prep time 20 Min

cook time 30 Min

method ---

yield a crowd

Ingredients

1 large ripe avocado or 3 small hass avocados
1 medium spanish red onion diced small
1 large jalapeno diced small (veins & seeds removed)
1/4 cup chopped fresh cilantro
1 large ripe tomato diced
3 large limes juiced about 1/4 cup juice
1/2 teaspoon garlic powder
3 teaspoons red salsa (hot or mild)
1/4 teaspoon fresh ground black pepper
1 teaspoon salt

How To Make guacamole oaxacaqueno with tortilla chips

Step 1

Use a glass, plastic or ceramic bowl and a wooden spoon for mixing. Peel and remove pit from avocado. (Save pit if you will be serving Guacamole later.) Mash avocado and add diced onion, jalapeno tomato, and cilantro. Mix well and add lime juice or (lemon juice if lime is not avail) season with salsa, salt & pepper and mix again. If serving later put pit right back into the guacamole in the middle of the mixture press pit down into the spred and cover with plastic wrap. Your Guacamole will remain nice and green and will not turn brown or ugly. When serving remove the pit. Serve with your favorite tortilla chips or as a side spred for your roasted corn.

Step 2

I usually make my own tortilla chips from day old corn tortillas. Just cut tortillas in quarters and fry in hot canola oil. Fry only two or three pieces at a time. When crisp & golden (they fry fast) take out and put in a paper towel lined container. Salt chips right away while hot. Fry time about 30 minutes. Store in warm oven until serving time. They are great with the Guacamole. Enjoy
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