SalsaGuac and Homemade Chips

Ahh … guacamole. So simple, so delicious. And alongside a good salsa and some tortilla chips – sounds perfect, right? Now imagine combining the creaminess of the guacamole and the freshness of the salsa in one glorious bite … it’s SalsaGuac! It’s like the lovechild of salsa and guacamole. And to make things better, we will be scooping that deliciousness up with a freshly made tortilla chip. Let the fiesta begin!


1 tomato, chopped
1/4 cup red onion, finely chopped
1 small jalapeño, seeded and finely chopped
1/4 cup cilantro, chopped
2 cloves garlic, minced
1 lime
2 avocados
1/4 tsp. cumin
Salt and pepper
1 package soft corn tortillas
Canola or vegetable oil for frying

Step 1:  Dry out the tortillas!  Either place them separated on a baking sheet and leave them out overnight, or you can place them separated on a baking sheet and bake them for 5 minutes at 350 degrees. I always do the latter, since I rarely am that far ahead of myself. Once they have cooled, stack them and cut them into triangles (I cut them into sixths).

Step 2:  Heat oil in a large pot on the stovetop until the oil is at about 350 degrees. You will know it’s ready when a tortilla starts to sizzle when placed in the oil. Fry the tortillas in small batches until the edges just start to turn light brown. This should only take a minute or two, so watch carefully! Remove with a slotted spoon or tongs and transfer to a paper towel-lined plate. Immediately sprinkle with salt. Place another paper towel over the chips to layer the next batch. Continue frying the chips, laying them on a paper towel, and salting them until all the chips are good and fried.


Step 3:  Salsa time! Combine the tomatoes, onion, garlic, jalapeño, cilantro, and the juice of half a lime. Add some salt and pepper to taste.


Step 4:  Time to add the guac! Slice the avocado lengthwise and remove the pit. Work your spoon around the skin of the avocado and remove the fleshy part into a bowl. Squeeze the other half of the lime over the avocado. Some prefer to completely mash it, but I like nice chunks of avocado, so I use the edge of my spoon to cut the avocado into chunks while it’s in the bowl. When I am finished, I mash some of it with the back of my spoon, and leave some of it chunky. Do whatever floats your boat. You really can’t go wrong. Sprinkle in the cumin and some salt and pepper and give it a mix.

Step 5:  Now comes the marriage of the salsa and the guac. Pour the salsa into the bowl with the avocado. Gently mix it all together.


Step 6:  Dip those freshly fried chips into that glorious bowl of goodness and enjoy!

3 thoughts on “SalsaGuac and Homemade Chips”

  1. I just happen to have most of these ingredients on hand I will definitely be making it for the holiday as well !! Keep the recipes coming I love them all !!


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