And ate...and ate...and ate...One collaboration led to the pairing of my much trotted out Barefoot Contessa Guacamole and MAC's homemade tortilla chips. Throw in her hubby Chris's famous Margaritas and there's the reason my lil piggies wouldn't fit into my lil Varinas the next day...
4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
*I add chopped cilantro
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I squeeze the flesh out the way Gwynnie taught me on GOOP). Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes and optional cilantro. Mix well and taste for salt and pepper. I also toss two of the avacado pits into the dip and it truly does keep the color from going brown. Another nifty GP tip...
Kindness of my cousin Melissa Cully Anderson for the yummy addition to my Mexican cooking répertoire. Those tortilla chips were theee perfect vehicle for Ina's guac. Next time we're in your neck of the woods I'll take you up on that offer of a crepe making lesson. They sound a smidge more Varina friendly...XXOO