GUACAMOLE with Toasted Corn Tortillas

GUACAMOLE with Toasted Corn Tortillas

Wonderful dip for chips and try veggies too!

Guacamole, a dip made from avocados, is originally from Mexico. The star ingredient, the AVOCADO, must be ripe to make a prefect Guacamole!

2 ripe avocados pulp scooped out

 1/2  onion minced (about 1/2 cup)

 1-2 serrano chiles, stems and seeds (if you like heat)

 2 tablespoons parsley leaves, finely chopped (most people use Cilantro)

 1 tablespoon of fresh lime or lemon juice

1 teaspoon minced garlic

 1/2 teaspoon coarse salt

 A dash of freshly grated black pepper

 8 ripe cherry tomatoes chopped

Cut in half and twist to open

Avocado:  Cut lengthwise in half. Twist the two halves to remove the top. Take a sharp knife and chop into the seed so the knife sticks.  Twist the knife and the pit will fall out.

Scoop out pulp into a nice bowl. Add the rest of the ingredients and mash with a fork.  You could put all into a processor bit I like it a bit chunky. A fork allows you to control the smoothness that you like.

Make it to the desired texture by mashing

                                                             Corn Tortillas: Brush with a little olive oil.  Place them in a pan and                                                                 fry or bake until crisp and break into pieces.

TIPS:

·        How to check for ripeness gently presses the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe.

·        Never let avocado sit for long without rubbing with lemon or lime or it will discolor quickly.

                                                  (I do not like cilantro so I sued parsely)

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!