Guacamole and Chips

Guacamole and Chips

The real deal is made from simply seasoned, lightly mashed avocados and little else.
TIME 30 minutes
MAKES 6 to 8 servings (about 4 cups)
2 large or 3 medium avocados (about 2 pounds)
1 small onion, chopped
1 medium fresh hot green chile (like jalapeño), seeded and minced
½ teaspoon minced garlic
1 teaspoon chili powder
1 tablespoon fresh lime juice, or more to taste
Salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro leaves for garnish
6 to 8 cups tortilla chips (1 large bag)

1 Cut each avocado in half lengthwise and remove the pit. Scoop out the flesh from both halves with a large spoon and put it in a medium bowl.

2 Add the onion, chile, garlic, chili powder, lime juice, and a sprinkle of salt and pepper. Mash the mixture with a fork or potato masher until it’s as smooth or as chunky as you like. Taste and adjust the seasoning.

3 Garnish with the cilantro and serve immediately with a bowl of tortilla chips. (You can also wait to add the herb; cover the guacamole tightly with plastic wrap, pressing down so the wrap is touching the top; and refrigerate for up to 2 hours before garnishing and serving.)

  • 5 Fast Guacamole Stir-Ins. Right before serving, try adding up to 1 cup of any of these:

1 Fresh or frozen corn kernels
2 Salsa (any kind)
3 Chopped tomato
4 Firm mild cheese, like crumbled queso fresco or grated cheddar
5 Chopped cooked shrimp or crab

  • Avocados begin to turn brown quickly once the flesh is exposed to air. So if you’re not going to eat it immediately, be sure to cover the guacamole soon after making. This will buy you a little time, but not more than an hour or two.
  • I won’t deny that handling avocados can be intimidating at first. Your priority should be to work the knife safely; don’t worry about whether the flesh gets a little mangled in the process. You’ll get better with practice.

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