kitchen’in: tex mex guacamole & toasted corn pitas

This one’s not very festive I know, but it’s sooo deeelish and serves its purpose as a hearty snack whenever you’ve got a few ripe avocados lying around. I made this batch a few weeks ago, but looking at this picture and being fresh off a week’s worth of chicken noodle soup, my appetite’s roarin’ for a serving right now! Woudlnt cha’ say the same?!

Fresh Tex Mex Guacamole

1 large ripe Hass avocado, peeled and pitted.
1 small clove garlic, mashed to a paste, sprinkled with 1/4 tsp. salt
1/4 cup finely diced white or red onion
1 tsp. fresh lime juice
1 tsp finely chopped cilantro
Optional seasoning: dash chili powder or chipotle powder

Corn tortillas, sliced into triangular shapes, sprinkled with sea salt and baked at 350ºF for 7-9 minutes, til toasted and slightly browned.

The how-to
In a medium sized bowl, mash the avocado to a smooth paste with a fork or a potato masher. If you have one of those gadgets, I find they do the job twice as fast. Add the remaining ingredients and mix well.

Serve with the baked corn tortilla chips and chow downnnnnnn !