Guacamole Salsa
Indulge in a fiesta of flavors with these crispy homemade tortilla chips served alongside a zesty guacamole salsa bursting with ripe avocados, juicy tomatoes, and a hint of heat. Perfect for snacking or entertaining, this vibrant dish brings a delicious twist to your table.
— Constant Cookbook
Ingredients
- Vegetable Oil
- 5-6 Small Corn Tortillas
- ½ teaspoon McCormick Garlic Powder
- ½ teaspoon McCormick Hot Paprika
- 1 teaspoon Salt
- 2 ripe avocados
- 2 medium tomatoes, diced
- ½ teaspoon McCormick Red Pepper Flakes
- 1/3 cup finely chopped red onion
- 1 lime, juiced
- Kosher Salt and Freshly Cracked black pepper to taste
Instructions
- For the Chips:
- Cut the tortillas into 6 triangles each.
- Add the vegetable oil to a heavy bottom pan over high heat, about ½ inch deep. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp.
- Meanwhile, combine the salt, McCormick Garlic Powder and McCormick Hot Paprika in a small bowl and set aside.
- Remove the chips from the oil and transfer to a paper towel. Sprinkle with salt mixture and let cool to room temperature.
- For the Guacamole Salsa
- Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh onto a cutting board. Cut the avocado into [1/4] inch pieces and transfer the avocado to the bowl.
- Add the diced tomato, red onion, red pepper flakes and lime juice. Toss to combine and season with salt and pepper to taste. Serve immediately.
Nutrition
- Calories: 256 kcal
- Carbohydrate Content: 29 g
- Protein Content: 5 g
- Fat Content: 16 g
- Saturated Fat Content: 2 g
- Sodium Content: 631 mg
- Fiber Content: 10 g
- Sugar Content: 3 g
- Unsaturated Fat Content: 12 g
- Serving Size: 1 serving
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