Chips & Guacamole Recipe

Name: Love & War in Texas Chips & Guacamole Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 pcs ripe Hass avocados; 3 tbs fresh lime juice; 0.5 cups finely diced red onion; 0.25 cups finely chopped cilantro (leaves & tender stems); 0.5 cups finely diced roma tomato (seeds removed); 1 tsp minced jalapeño (seeded for less heat); 1 tsp coarse salt; 0.25 tsp freshly ground black pepper; 0.25 tsp ground cumin (optional); 1 tsp extra virgin olive oil (optional, for silkiness); 2 cups ripe tomatoes, seeded and finely diced; 0.5 cups finely diced white or red onion; 0.25 cups finely chopped cilantro; 1.5 tbs fresh lime juice; 0.5 tsp minced serrano or jalapeño (optional); 0.5 tsp coarse salt; 0.125 tsp freshly ground black pepper; 6 cups corn tortilla chips (store-bought or homemade); 0.25 tsp sea salt (for sprinkling, optional); 2 pcs fresh lime wedges (for serving)

Inspired by Love & War in Texas

Time25m

Serves4

Served with freshly made guacamole and salsa

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Ingredients

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Guacamole

3 pcs ripe Hass avocados

3 tbs Fresh lime juice

1/2 cups finely diced red onion

1/4 cups finely chopped cilantro (leaves & tender stems)

1/2 cups finely diced roma tomato (seeds removed)

1 tsp minced jalapeño (seeded for less heat)

1 tsp coarse salt

1/4 tsp freshly ground black pepper

1/4 tsp ground cumin (optional)

1 tsp extra virgin olive oil (optional, for silkiness)

Salsa (Fresh Tomato Salsa / Pico de Gallo)

2 cups ripe tomatoes, seeded and finely diced

1/2 cups finely diced white or red onion

1/4 cups finely chopped cilantro

1 1/2 tbs Fresh lime juice

1/2 tsp minced serrano or jalapeño (optional)

1/2 tsp coarse salt

1/8 tsp freshly ground black pepper

Chips

6 cups corn tortilla chips (store-bought or homemade)

1/4 tsp sea salt (for sprinkling, optional)

2 pcs fresh lime wedges (for serving)

Method

Guacamole

Prepare avocados

Halve the avocados, remove the pits, and scoop the flesh into a medium mixing bowl.

Mash and season

Use a fork or potato masher to mash the avocados to a chunky consistency (leave some small pieces for texture). Immediately add the 3 tablespoons of fresh lime juice and the 1 teaspoon coarse salt; stir to combine. The acid helps prevent browning.

Fold in aromatics

Add the finely diced red onion (1/2 cup), finely chopped cilantro (1/4 cup), diced tomato (1/2 cup), and minced jalapeño (1 tsp). Fold gently to combine, tasting as you go. Add 1/4 teaspoon black pepper and 1/4 teaspoon ground cumin if using. If you want a silkier mouthfeel, stir in 1 teaspoon extra virgin olive oil.

Adjust and rest

Taste and adjust seasoning with additional salt or lime juice as needed. Cover bowl tightly with plastic wrap pressed directly onto the surface of the guacamole to minimize air contact and let rest for 10 minutes at room temperature to allow flavors to meld. Serve within 1–2 hours for best color and flavor.

Salsa (Fresh Tomato Salsa / Pico de Gallo)

Combine the diced tomatoes (2 cups), diced onion (1/2 cup), and chopped cilantro (1/4 cup) in a small bowl.

Add the 1.5 tablespoons fresh lime juice, minced serrano or jalapeño (1/2 tsp) if using, 1/2 teaspoon coarse salt, and 1/8 teaspoon freshly ground black pepper. Stir gently to combine.

Taste and adjust salt or lime as needed. Let the salsa sit for 10–15 minutes at room temperature before serving so the flavors marry.

Chips & Assembly

If using store-bought chips, place 6 cups of chips in a large serving bowl or on a platter. If you prefer warmed chips, spread tortillas on a baking sheet and bake at 350°F (175°C) for 6–8 minutes until crisp, then break into chip-sized pieces.

Lightly sprinkle chips with 1/4 teaspoon sea salt if desired.

Spoon the guacamole into a shallow serving bowl and place the salsa in a separate bowl (or serve both side-by-side on a platter). Garnish guacamole with a small drizzle of olive oil or a few cilantro leaves if desired and place lime wedges alongside.