Guacamole
A great dip for tortilla chips
| Makes: | 1 1/2 cups |
| Preparation Time: | 10 minutes |
Preparation
- 1 large, fully ripe avocado
- 1/2 lime, juice
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- Halve avocado, remove pit and scoop flesh into medium bowl and pour lime juice over avocado.
- Using a fork, mash lightly until mixture is still a little chunky
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- 2 sprigs of cilantro (coriander)
- 1 small shallot (or 1/2 small red onion)
- 1 clove of garlic, crushed
- 1 small tomato, finely chopped (remove seeds)
- dash of salt
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- Stir in cilantro, tomato, shallot, garlic and salt
- Can be made ahead and covered with plastic wrap and kept refrigerated for upto 8 hours. Return to room temperature before serving
- Best served with homemade tortilla chips, instructions below.
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Tortilla Chips
- 2 pkgs of Corn Tortillas
- oil for deep frying
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- Cut tortillas in 1/8ths
- Heat oil, about 1", in pan
- Fry tortillas until golden on both sides
- Prepare chips a few hours before serving
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