IN A PINCH, GUAC’S A CINCH!
Quickie
Guacamole
by Chrystal Caruthers
Summer is all about impromptu gatherings. Guacamole is a sure
crowd pleaser.. With freshly deep-fried chips, this party food is a
good time on a platter. To ensure your avocados are ripe, press to
make sure it’s soft but with resistance. Remove the “scab” where
the stem was. If you see bright green, it’s ready. If you see brown,
it’s over-ripe.
Ingredients
4 ripe avocados
1 small white onion
1 clove garlic
1 bunch cilantro
1 small jalapeño
pepper
1 plum tomato
1 lime
Sea salt
1 package of corn
tortillas
Corn oil
Directions
For the guacamole: Slice and scoop out
ripe avocado flesh into medium-sized bowl.
Add diced onion, cilantro, jalapeño, tomato
and garlic. Squeeze lime juice over mixture,
catching any seeds. Mash and mix until
smooth. Add salt to taste.
For chips: Cut corn tortillas into triangles.
Heat corn oil. When hot, add chips one at
a time. When they puff and float, turn and
let crisp. Remove from heat. Drain oil. Salt
them immediately. Serve.