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!
To make things even better, we will be scooping that deliciousness up with a freshly made tortilla chip. Store-bought tortilla chips are fine and all, but a freshly fried tortilla chip is sooooo much better! And the are actually really easy to make!
Let the fiesta begin!
(Ok, that was corny.)
1 tomato, chopped
1/4 cup red onion, finely chopped
1 small (or 1/2 a large) jalapeño, seeded and finely chopped
1/4 cup cilantro, chopped
1 clove garlic, minced
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 for a few hours or overnight, or you can place them separated on a baking sheet and bake them for 5 minutes at 350 degrees. 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 start to brown slightly (about a minute), then use a slotted spoon or tongs to flip the tortilla chips. Continue to fry for another 30 seconds or so until the chips are lightly browned. Each batch 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 baking sheet. Immediately sprinkle with salt. Continue this process with the rest of the tortilla chips.
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!