Guacamole and Chips – Fresh guacamole with tortilla chips.
Guacamole and Chips is a classic Mexican appetizer that combines the creaminess of ripe avocados with the crunch of tortilla chips. This simple yet delicious dish is prepared by mashing ripe avocados and then mixing them with diced onions, tomatoes, cilantro, jalapeños, lime juice, and seasoning. The guacamole should have a slightly chunky texture and a balance of zestiness from the lime and heat from the jalapeños. It is often served in a molcajete or bowl, accompanied by a generous portion of crispy tortilla chips ideal for dipping. Guacamole and Chips is perfect for sharing at parties, gatherings or just as a flavorful snack at any time. Description by ChatGPT.
Welcome to a culinary adventure guided by a professional chef from Epicurious. In today's lesson, you'll master the art of creating authentic Mexican guacamole, guided by the expertise of Chef Sa Montiel. This guacamole combines creamy avocados with a punch of citrus and a hint of spice. Perfect as a dip or a side, this guacamole promises to be the highlight of your next gathering!
Ingredients:
- 3 ripe Hass avocados
- 1/2 small white onion, finely diced
- 1 Serrano pepper, diced (seeds optional)
- 2 Roma tomatoes, seeded and diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
### Equipment:
- Chef’s knife
- Cutting board
- Mixing bowl
- Spoon
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4-6
### Instructions:
1. Choosing the Avocado: Start by selecting ripe avocados. They should have a slight give when pressed gently, and the skin should be dark green to black. To test further, flick off the stem, and if you see a green color underneath, it's ripe. If it's brown, the avocado is overripe.
2. Preparing the Avocado: Use a large knife to slice the avocados in half lengthwise around the pit. Twist the halves to separate, and remove the pit by gently striking it with the knife and twisting. Scoop out the flesh with a spoon, and place it in a large bowl.
3. Dicing the Avocado: With the flesh side up, score the avocado with a smaller knife without piercing the skin, and then slice it in half lengthwise, leaving about an inch uncut at the narrow end. Crosswise, make more slices to create a dice. Scoop out the diced avocado into the bowl.
4. Preparing the Onion and Serrano Pepper: Finely dice the onion and Serrano pepper (remove seeds for less heat if desired). Add them to the bowl with the avocado.
5. Adding Lime Juice: Roll the lime on the countertop to help release the juices, then cut it in half. Squeeze half of the lime's juice into the bowl, saving the other half to adjust the taste later.
6. Adding the Cilantro: Finely chop the cilantro and add it to the bowl with the other ingredients.
7. Smashing and Mixing: With a fork or potato masher, gently combine the ingredients until they reach the desired consistency—creaminess with some chunks is ideal.
8. Seasoning: Add salt to taste and more lime juice if needed, adjusting for the perfect balance of flavor.
9. Serve immediately, or cover with plastic wrap directly on the surface of the guacamole to prevent browning, and refrigerate until serving.
Cooking Tips:
To prevent your guacamole from turning brown, make sure you have adequate lime juice covering the surface and serve it as fresh as possible.
Recipe courtesy of Epicurious on their YouTube channel https://www.youtube.com/@epicurious
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Guacamole and Chips – Fresh guacamole with tortilla chips.
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