When we moved to Washington last year, we discovered Juanita's Tortilla Chips. Oh. My. Stars. They are everything from my childhood trips to San Felipe, Mexico all wrapped up in one tasty, crunchy bite. These chips are the real deal.
They are so good, in fact, that when I went to buy them last June - and they were sold out - I almost cried. Apparently with all of the graduations and barbecues, everyone and their brother was stocking up. When the cashier saw my obvious dismay, she had someone run in the back and see if he could track down a bag for me. And he did! And all was well in the world.
Now I know to buy a case of them before summer hits.
And I will eat them with homemade salsa and guacamole. Yum. Then I'll go run ten miles.
Well, not really. Duh.
Guacamole is one of those foods that doesn't need a specific recipe; it's just a little of this, a little of that, until it ends up how you like it. So, this recipe isn't the only way to make guac, but it sure is my favorite. I like a lot of flavor, but not a lot of chunky onions or anything. So I dice everything really small and then mash it with a potato masher.
4-5 medium-large ripe avocados, peeled, and pitted
3 roma tomatoes, diced
1 small onion, diced small
2 cloves garlic, minced
1 (4 ounce) can diced green chiles or jalepeños - depending on your desired spice level2 tablespoons cilantro, minced
juice from one lime - can substitute lemon
cayenne pepper to taste
salt and pepper
Combine all ingredients (except for cayenne, salts, and pepper) into a flat bottomed bowl. Using a potato masher, smash the heck out of all of the ingredients. Continue until most of avocado is smashed, leaving a few small chunks here and there. Add remaining ingredients to taste.
Serve with quality corn chips (Juanita's!), add to tacos, spread on enchiladas, eat with a spoon...
This recipe is super flexible - if you want more spice, add more spice. If you like it creamier, add some sour cream or mayo. If you like it chunkier, make it chunkier. This is just my favorite version.
Also, if you're making ahead and planning to serve later, just press a piece of plastic wrap on the top of the guacamole, completely covering the top layer of guac so there is no air trapped between the guacamole and the plastic wrap. This will help keep it fresh and green - instead of getting that gross brown color.