Guacamole with Spooky Chips:
If you haven’t figured out yet that I’m big on halloween heck I’m big on all the holidays! The holidays are my excuse to get creative in the kitchen with holiday inspired recipes. Not all of them work out all the time, but that’s the fun part, getting creative in the kitchen. I’m known for my guacamole and make it often especially to go with my turkey chili that I posted last Monday. Matter of fact, I make a batch of guacamole almost every week because we eat it all the time. My husband will eat it straight with out chips. Here’s a great twist for halloween, which I got from Martha Stewart Halloween recipes. Making fresh chips taste so much better than store bought chips and are so easy to make and the kids just love these little spooky creatures. I get the halloween cookie cutters out and the kids and I make ghost,bats,witches hats and cats. So much fun and taste so fresh with my homemade guacamole. And for the adults a shot of silver tequilla with a lime twist to go with these spooky halloween chips and guacamole.
Background on guacamole: Guacamole is an avocado-based dip that originated in Mexico. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt. Some recipes call for limited tomato, spicy Asian spices such as white onion, lime juice, and/or additional seasonings. Guacamole was made by the Aztecs as early as the 16th century.
Have a great week!
Plain or butter-flavored vegetable-oil cooking spray
24 assorted large flour tortillas, such as plain or whole wheat
4 pounds ripe Hass avocados, (about 7), pitted. peeled, and cut into chunks
2 large tomatoes cut into chucks
1/4 cup freshly squeezed lime juice, (about 3 limes)
1/4 teaspoon freshly ground pepper
1-2 serrano chiles, stems and seeds removed, and minced
1/2 maui onion, minced
2 tablespoons fresh cilantro leaves, finely chopped
Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. Using a few Halloween inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray, and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.
Put avocados, lime juice,tomatoes, 11/2 teaspoons salt and the pepper, jalapeno, and cilantro in a large bowl. Mash with a fork until chunky. Serve with chips.
Photo by: Michael Brian Photography