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Guacamole and Chips

Guacamole and Chips
By : Monu Baiju

2 jalapeño chilies 

2 ripe large avocados

2 tablespoons lime or lemon juice

2 tablespoons finely chopped fresh cilantro

1/2 teaspoon salt

Dash of pepper

1 clove garlic, finely chopped

2 medium tomatoes, finely chopped (1 1/2 cups)

1 medium onion, chopped (1/2 cup)

1/2 bag (13 1/2 ounces) baked tortilla chips


1 Remove stems, seeds and membranes from chilies; chop chilies. Cut avocados lengthwise in half; remove pit and peel. Place avocados in medium glass or plastic bowl; mash.

2 Stir in chilies and remaining ingredients except tortilla chips. Cover and refrigerate at least 1 hour to blend flavors. Serve with tortilla chips.

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