Chips and dip. They go together like peas and carrots, peanut butter and chocolate (or jelly!), bacon and eggs or milk and cookies.
You simply cannot have one without the other and you most certainly can’t let Cinco de Mayo pass without whipping up a batch of guacamole. Of course I don’t need a holiday as an excuse to eat my guac, that happens year round.
So what makes my guacamole so much more special than all the other recipes out there? Well nothing really except that it’s made by me, duh! However, after I watched by sister-in-law make her version I began to realize we all have different ways of making this dip, so why not throw my recipe into the mix.
Some people like their guacamole pure, no tomatoes, just avocado, onions, cilantro and jalapenos. Others may put a whole host of ingredients in it. Me? I like the standard variety, not too spicy please and for this reason my husband always gets a side dish of peppers to enjoy at his heat level.
Of course as I said above you can’t have the dip without the chips. My fry at home phobia keeps me from making these on the stovetop but a 15 minute bake in the oven and you’ll never taste the difference (plus it’s better for you, more chips!)
1 medium tomato, seeds removed, cut into 1/4 inch dice
1/2 yellow onion, finely diced
1 large garlic clove, fine minced
1/2 jalapeno, seeds removed, finely diced
1/4 cup cilantro, finely chopped
1/2 teaspoon cumin powder
1/2 teaspoon kosher salt
black pepper to taste
juice from 1 lime
Pre-heat your oven to 350 degrees F. and line a baking sheet with parchment paper.
With a pastry brush, oil the tops of the corn tortillas and stack on top of each other. Cut into quarters and lay in an even layer on the baking sheet and season with salt. Bake for 8-9 minutes or until the edges begin to brown and curl up, flip and bake for an additional 6-7 minutes. Season again lightly with salt. You may need to back in batches depending how many tortillas you have.
In a medium bowl, mix together the tomatoes, onion, garlic, jalapeno, cilantro and cumin powder .
Cut the avocados in half and remove the pit. Scoop the flesh from the skin and add to the bowl. Squeeze in half the lime juice and mash with a fork or potato masher until desired consistency. Mix in the salt and pepper and remaining lime juice.
Serve immediately or refrigerate with a tight cover of plastic wrap before serving.