Avocado Sauce and Tortilla Chips

With Cinco de Mayo coming up this weekend, I thought it would be the perfect time to share a delicious, and super simple, recipe for an avocado sauce. Pair it with homemade (or store bought, no one is judging) tortilla chips and start dunking-- trust me, this stuff will get gobbled up quick!

Avocado Sauce
- 2 Ripe Avocados
- 1 Cup Salsa Verde, jarred (I use Trader Joe's salsa verde)
- 1 Lime, juiced
- Handful of Cilantro
- 2 Cloves Chopped Garlic 
- Sprinkle of Salt
- 1-2 Tablespoons Water, as needed to thin
- Optional: 1 Jalepeño, seeded and diced (for those who like a kick!)

 Scoop out flesh of avocados and combine in a food processor or blender along with the salsa verde, lime juice, cilantro, garlic, a pinch of salt, and jalepeño. Blend away, adding water as necessary to thin out your sauce (about 2 tablespoons, however, if you like it super thick you can leave out the water). Taste and add more salt and/or lime juice as needed.

 Serve alongside tortilla chips (easy recipe below), taquitos, tacos, or your favorite dish!

Homemade Tortilla Chips

 - White Corn Tortillas, cut into triangles (I usually cut into 1/8ths)
- Cooking Spray (use canola oil spray to keep these light) 
- Pinch of Salt

baked tortilla chips

 - Preheat oven by setting broiler to high. 

- Place tortilla triangles onto baking sheet in a single layer. Give them a light spray of cooking spray, turning them over to coat the other side. Sprinkle lightly with salt, to taste.
-Broil for about 3-4 minutes, then turn over and bake for another 4-5 minutes until chips reach desired crisp and are a light golden brown shade. If baking a large batch of chips, bake only one sheet at a time.

- Let cool, dip into your fresh avocado salsa, and enjoy!

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