Chips and Guacamole

My husband is on the hunt for the perfect guacamole recipe.  This was a great recipe found in the Williams-Sonoma Cookbook that included homemade tortilla chips...we could not stop eating these!

To make the chips, cut stacks of corn tortillas into chip sized wedges.  Make as many chips as you will eat!  Lay them out onto paper towels and cover with another layer of paper towels.  Let them dry out for a few hours (we skipped that step and still had awesome chips).  Heat a pan of oil to about 375 degrees...make sure it doesn't go above 400 or the oil will burst into flames!  Fry the wedges for about 30 seconds until crisp.  Remove them from the oil and drain on a paper towel.  Season with salt to taste.

The guacamole is so good and fresh tasting!

6 TBSP finely chopped white onion

2 serrano chiles, seeded and finely chopped

1 glove of garlic, minced

2 ripe avocados, halved, pitted, and peeled

1 large ripe tomato

1/4 C lightly packed fresh cilantro leaves, finely chopped

1 TBSP fresh lime juice

salt

Mash 4 TBSP onion, the chiles, and garlic to form a coarse paste.

Add avocados and mash well.

Set aside 2 TBSP tomato.

Stir in remaining tomato, cilantro, and lime juice.

Season to taste with salt.

Sprinkle with remaining onion and tomato right before serving.