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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