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Guacamole and Homemade Chips

There is a restaurant in Chicago (which will go unnamed due to their stinginess) known for it’s table- side guacamole. One night, I spotted a bowl of some white spice that could not have been salt. They wouldn’t tell me what it was! A year later, I was in Dallas for a teachers’ conference. My cousins, Ben, Amber, and Maddie whisked me off to Cantina Laredo where I saw the same little bowl. They were much more gracious with their secret: GARLIC SALT! It truly makes all the difference.

I make this in a wooden salad bowl so that I can chop all of

the ingredients with a knife IN the bowl. (Ina Garten’s tip.)

6 avocados

2 T lemon juice (or lime juice. . . )

1/2 jalapeño, diced - No seeds!

1/2 red onion, diced

2 small tomatoes, diced

1 T garlic salt

Optional: cilantro, garlic clove, green pepper, corn . . .

~ Halve and remove avocado pulp into wooden salad bowl. Coarsely chop with chef’s knife in the bowl.

~ Add lemon or lime juice, covering avocados to prevent them from browning.

~ Dice and add jalapeño. Lightly combine with avocado, and let sit while dicing onions and tomatoes.

~ Dice onions and tomatoes. Drain tomatoes to eliminate extra liquid.

~ Add onions and mix by cutting them into the mixture with the chef’s knife.

~ Add garlic salt to taste.

~ Lightly fold tomatoes into mixture.

~ Let sit in refrigerator for half an hour to allow salt and flavors to combine.

For Cinco de Mayo one year, I decided to copy an ex-boyfriend’s mother and fry the tortillas myself: big hit. I tried to bake them once, but they didn’t go over as well. Just slice a package of tortillas into wedges and drop into a pot of vegetable oil that sizzles and bubbles when the tortilla wedge is added. Work in batches, drain on paper towels, salt immediately. USE CORN TORTILLAS FOR GF GUESTS!


Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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