Guacamole Salsa
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 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
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Preparation
Step 1
For the Chips:
Step 2
Cut the tortillas into 6 triangles each.
Step 3
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.
Step 4
Meanwhile, combine the salt, McCormick Garlic Powder and McCormick Hot Paprika in a small bowl and set aside.
Step 5
Remove the chips from the oil and transfer to a paper towel. Sprinkle with salt mixture and let cool to room temperature.
Step 6
For the Guacamole Salsa
Step 7
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.
Step 8
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.
Step 9
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