Guacamole and Chips
Contributed by: Quick & Kosher, JAMIE GELLER
If not serving immediately, try this trick for slowing the natural browning process: bury 1 or 2 avocado pits in the guacamole and refrigerate, covered with plastic wrap. My friend Anita told me it psyches out the little avocados--they think they're still in their skins! Whatever the scientific reason, it works.
Another great tip is to omit the lemon from the recipe and instead cover your finished guac with a lemon juice soaked paper towel, tightly making sure there are no air pockets, refrigerate and just before serving, remove the paper towel and give it a good stir.
Prep: 5 min
Cook: -
Chill: -
Total: 5 min
Yield: 6 - 8 servings
Based on 0 Reviews
Ingredients:
-
3 ripe Hass avocados, halved and pitted
1/2 cup chunky salsa
1 teaspoon prepared crushed garlic
2 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons kosher salt
Tortilla chips for serving
Preparation:
- Scoop avocados out of skin, place in bowl and mash with fork.
- Mix in salsa, garlic, lemon juice and salt.
- Place in the center of a platter and surround with tortilla chips.
Honey and citrus flavors provide contrast to the North African-inspired spicing in this tasty turkey dish.
Pair turkey cutlets with roasted fennel and a rich pomegranate pan sauce for a simple, yet elegant, dish. Serve with a nutty-tasting bulgur pilaf for a delightful meal.
