guacamole, chips, and sunshine

today is a beautiful day in North Carolina! this is a fabulous day for some crunchy chips and guac. the guacamole recipe is from New York Times Mag. and it is by far the best recipe! there is no garlic in this dip so you wont be left with a green cloud hovering around you mouth afterward!

ingredients

3 tablespoons white onion, finely chopped, with another tablespoon for garnish

4 serrano chilies (seeds and all), finely chopped or to taste

3 tablespoons cilantro, roughly chopped

Sea salt to taste

3 avocados

½ cup tomatoes, finely chopped

directions

1. Put onion, chilies, cilantro and salt into a molcajete, and crush to a paste. (Or purée in a blender and transfer to a mixing bowl).

2. Cut avocados in half, and without peeling remove pit, and squeeze out the flesh. Mash avocado into onion-serrano base and mix well. Stir in ½ cup of tomatoes.

3. Sprinkle the surface with garnishes: ¼ cup tomato, onion and a tablespoon of finely chopped cilantro. Serve immediately.

Yield: About 2½ cups.

now for the chips! these are so scrumptious and crunchy. preheat your oven to 350F. smother both sides of some flour tortillas with olive oil from edge to edge. take a pizza cutter or a sharp knife and slice the tortillas like a pie, into wedges. spread the wedges across a cookie sheet and lightly salt them with sea salt. place then in the oven for about 20 minutes or until uniformly browned to a golden crisp! =] when the chips are done, both sides should be beautifully crisped! let the each crunchy goodness cool for about 5 minutes and serve with your guac bon appetit!!!

ChefMikey