Guacamole with homemade tortilla chips
One of Southern California's hottest Mexican restaurants gives us their family recipe for everyone's favorite party dip featuring California avocados!
Chef/owner Christy Vega FowlerCasa Vega Restaurant
, Sherman Oaks
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1/2 tsp. salt
1/2 cup diced white onion
1/2 cup diced tomatoes
1 jalapeño, seeded and finely chopped
Squeeze of lime juice
Chopped cilantro, to taste
12 corn tortillas, cut into fourths
For guacamole: Peel, pit and mash avocado. Add salt and mash a little more. Add remaining ingredients and mix well.
For tortilla chips: Pour oil into a large frying pan to a depth of 1/2 inch. Heat oil to 350 to 375 degrees. In small batches, fry tortilla wedges until lightly golden. Remove with a slotted spoon and drain on paper towels.
Serves 2 to 4
Chef's tip: Chef Christy says that using a potato masher is a great way to mash ripe avocados to the perfect consistency for guacamole.