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g American Regional Cuisine Site
Sue Simonds
BellaOnline's American Regional Cuisine Editor

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California Guacamole Recipe



This is really simple to make and man, they are sooo good but then I could eat avocados at every meal and snack on them too. Well, maybe not that much but close for sure and why not, avocados are really good for you, they have the “good” fats that we need so we can indulge and be good to our bodies at the same time and that’s always a good thing.

Making your own tortilla chips fresh from the oven is like being on the coast itself. Bagged chips are good but these are really good. Purchase any burrito or wrap. You can easily find these at your grocers and in larger stores near the produce. You can buy them frozen but do let them thaw properly at room temperature so they don’t stick together. One of my favorites is a Sun Dried Tomato Wrap made by BAJA.

Simply take a stack of wraps out of the package and cut them into triangles, six or eight per wrap. Pre-heat your oven to 475 degrees. Layer triangles so they don’t overlap on a large cookie sheet or pizza sheet pan. Sprinkle lightly with sea salt or garlic salt, they both taste great, go with your mood. Place in heated oven and bake until lightly browned and slightly crispy. Toss into a napkin lined basket when done.

To make your guacamole for 4-6 people:

Slice four avocados (preferably Hass avocados) lengthwise, remove pit and set aside. Guacamole should always be made fresh but if you have extra to store for a day or two, put the pit back in for storage, it will help keep the guacamole from browning. With a spoon, scoop out each half into a mixing bowl. Mash coarsely so avocado is slightly chunky.

Seed and dice 2 firm tomatoes, skin on is fine.
Chop 2-3 scallions (green onions)
Add to avocado
Add 1 teaspoon of garlic salt (more or less if desired)
1 tablespoon of sour cream (optional)
1 teaspoon lemon or lime juice (both work well, I prefer lime juice)
1 small can of diced chili peppers, I use mild but you can turn up the heat if you’d like but mild is my suggestion.

Gently mix all ingredients together. Serve in a festive bowl surrounded by your fresh baked tortilla chips and garnished with small slices of key lime. Key limes are great for so many things and come packaged in a netted bag at larger grocery stores. They are great to keep on hand and have a long shelf life when refrigerated.

Well, there you have it!

Enjoy and as always have a blessed and wonderful week,
Sue

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Content copyright © 2008 by Sue Simonds. All rights reserved.
This content was written by Sue Simonds. If you wish to use this content in any manner, you need written permission. Contact Sue Simonds for details.

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