Guac and Pico with Zesty Lime Chips

Chipotle is my liiiiiiiiiife.  But, I have to say, my guac is better than theirs (and I don’t charge extra for it).  What better vehicle to shovel yummy guac in your face than homemade chips?  The pico adds a nice freshness to the rich guac and chips.  The only thing that would make this better would be a piping hot bowl of queso.

Photography by Sophie Marie Creative

Ingredients

Guac

  • 10 ripe avocados
  • 1/2 red onion; diced
  • 1 bunch cilantro leaves; chopped
  • 2 cloves garlic; minced
  • 1 jalapeño; diced (remove the seeds and membrane if you don’t want it to be spicy)
  • 2 limes; juiced
  • 1/4 teaspoon ground cumin
  • Salt

Pico

  • 10 Roma tomatoes; diced
  • 1/2 red onion; diced
  • 1 bunch cilantro leaves
  • 2 cloves garlic; minced
  • 1 jalapeño; diced (remove the seeds and membrane if you don’t want it to be spicy)
  • 2 limes; juiced
  • Salt

Chips

  • 1 pack white corn tortillas (about 30 tortillas)
  • 3 tablespoons course salt
  • 1 lime; zested
  • Frying oil (vegetable oil works best)

Method

  1. For the guac, split each avocado in half and remove the pit.  Scoop the flesh into a large bowl.  Add in the remaining ingredients and salt to taste.  Refrigerate for at least 30 minutes before serving.
  2. For the pico just combine all of the ingredients and salt to taste.  Also refrigerate for at least 30 minutes before serving.
  3. In a large pot, add in the oil (the oil should go about half way up the pot) and heat over medium high heat.  Combine the lime zest and salt and mix well, use the back of a spoon to slightly crush the lime into the salt and release the zest oils.  Cut the tortillas into fourths.  Once the oil seems hot, test by adding in one tortilla.  If it bubbles and floats to the top its hot enough.  Fry the tortillas in batches, careful to not overcrowd the pot.  They should take about 2-3 minutes to crisp up and slightly brown, be sure to flip them a couple of times to brown both sides.  Remove and drain on a baking rack or paper towels.  Immediately sprinkle with salt.  Repeat until all of the tortillas are cooked.

Makes 10 servings

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