Chips, Salsa, Guacamole & Sour Cream Recipe

Chips, Salsa, Guacamole & Sour Cream

1. 1

   Prepare the workspace

   Wash hands and rinse cilantro and limes. Set out two medium mixing bowls (one for salsa, one for guacamole), a small bowl for the sour cream crema, a cutting board, a sharp knife, a spoon, a fork or potato masher, and measuring spoons.

2. 2

   Make the fresh salsa (pico)

   Dice the tomatoes into roughly 1/4-inch pieces and place them in a medium bowl. Add the finely chopped red onion (0.33 cups), the minced garlic clove, and the jalapeño (seeded if you prefer milder heat) finely chopped. Stir in 0.25 cups chopped cilantro, 2 tablespoons fresh lime juice, 1 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning: add up to 1/4 teaspoon more salt if needed. Let the salsa sit at room temperature for 8–10 minutes to allow flavors to meld. If the tomatoes release a lot of juice and you prefer a thicker salsa, drain off up to 1 tablespoon of excess liquid before serving.

3. 3

   Make the guacamole

   Halve the 3 avocados, remove the pits, and scoop the flesh into the second mixing bowl. Using a fork or potato masher, mash to your preferred texture (smooth or slightly chunky). Add 0.25 cups finely chopped red onion, the minced garlic clove, 1 jalapeño (seeded and finely chopped for less heat), 2 tablespoons chopped cilantro, 1.5 tablespoons fresh lime juice, 3/4 teaspoon salt, and 1/8 teaspoon ground cumin if using. Fold in the optional 1/2 cup diced tomato gently so the guacamole keeps some texture. Taste and adjust lime and salt as needed. To minimize browning if not serving immediately, press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate.

4. 4

   Make the sour cream crema

   In a small bowl, whisk together 1 cup sour cream, 1 tablespoon fresh lime juice, and 1/4 teaspoon salt until smooth. If the crema is too thick for drizzling, whisk in up to 1 tablespoon water, 1 teaspoon at a time, until it reaches a pourable/drizzle consistency. Taste and adjust lime or salt to preference.

5. 5

   Final seasoning and hold

   Taste each component and adjust seasoning: add a pinch more salt or a squeeze of lime to salsa or guacamole if needed. Keep salsa and crema at room temperature if serving within 15 minutes; otherwise cover and refrigerate (remove guacamole pit or press plastic onto its surface if storing). Chips should be kept in their bag or a covered bowl to stay crisp.

6. 6

   Assemble and serve

   Arrange the tortilla chips in a large serving bowl or platter. Spoon the salsa and guacamole into separate small bowls. Pour the sour cream crema into a small serving bowl or use it as a drizzle over the guacamole. Garnish the salsa and guacamole with the extra 1 tablespoon chopped cilantro and serve with 2 lime wedges on the side for extra squeezing. Place chips and bowls together so guests can scoop and dip.

7. 7

   Notes and tips

   If you prefer more heat, leave jalapeño seeds in or substitute one jalapeño for a serrano. Use ripe but firm avocados for best texture. Make salsa and guacamole no more than 1–2 hours ahead for freshest flavor; crema can be made up to 24 hours ahead and refrigerated. Bring refrigerated guacamole or salsa out 15 minutes before serving to take the chill off.