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Guacamole with Baked Chips
Prep Time: 10 min
Total Time: 15 min
Serves: 6-8
Equipment:
Large knife
Cutting board
Measuring cups
Measuring spoons
Large bowl
Serving bowl
Non-reactive mixing bowl
Large spoon/fork
Ingredients:
4 Whole Hass avocado, ripe and cut in small cubes
1/2 Cup Red onions, small dice
1 Whole Jalapeños, (optional) seeded, de-veined and cut in small dice
1 Whole Lime, juiced
1/2 Cup Tomatoes
1/2 Cup Fresh cilantro, chopped
1 Clove garlic, minced
Salt and pepper to taste
Instructions:
IN a non reactive bowl place lime juice, salt, garlic, onions and jalapenos with a fork or masher, work through to release all the juice.
ADD to this base the avocados, tomatoes, and cilantro.
MIX and mash until you reach the consistency of your liking and place in serving bowl.
ADD salt and pepper to taste.
SERVE with baked corn tortilla chips in large bowl.
Tip:
Remove Jalapenos from recipe when serving children.
Important to use fresh ingredients and serve immediately.
Very convenient to serve on a chips and dip platter.