Guacamole and Homemade Corn Chips
- 1/4 red onion, minced
- 2 cloves garlic, minced to a paste
- 1 ripe plum tomato, cored and diced
- jalapeno, seeds removed and minced
- 3 ripe Hass avocados
- juice from 1 lime
- zest of 1 lime
- 3 tablespoons minced cilantro leaves
- 1/2 teaspoon kosher salt, or more to taste
- Canola oil for frying
- 8 8-inch corn tortillas, cut into 6 pieces, like a pie
- sea salt
- freshly ground black pepper
To Make Guacamole:
- Soak the minced red onion in cold water for 15 minutes. Drain, squeeze dry in paper towel, and transfer to a large bowl.
- Add the garlic paste to the red onion, chopped tomato, and jalapeno.
- Using a knife, cut the avocados in half the long way around, rotating around the pit.
- Twist apart the avocado, separating one side from the pit; remove and discard the pit.
- Using the knife, carefully make several slashes into the avocado flesh in a crisscross pattern.
- Using a spoon, scoop the avocado flesh into the bowl with the onion, garlic, tomato, and jalapeno. Repeat with remaining avocado.
- Add the lime juice, zest, cilantro, and salt to taste. Using a rubber spatula, lightly fold to combine, leaving some of the avocado chunks intact. Adjust seasoning with garlic, lime, or salt if needed.
- Serve immediately.
To Fry the Chips:
- Preheat oil in a deep skillet to 375 degrees.
- When the oil is hot, drop in tortilla chips and fry until crisp.
- Remove cooked chips and drain on paper towels. Immediately sprinkle with salt and black pepper.
- Continue to fry until all the chips are cooked. Serve with guacamole.