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Guacamole and Chips


5 Medium Fresh Ripe Tomatos, diced (2 cups)

5 Avocados, halved and cubed

1 Small Purple Onion, diced finely (1/2 cup)

2 Tblsp Freeze Dried Cilantro *OR* 1/2 cup Fresh Cilantro, finely chopped

2 tsp Garlic Salt

1 Fresh Jalapeño, diced extremely tiny - optional

2 Tblsp Crystalzed Lime Powder *OR* the Juice of One Fresh Lime, squeezed

1/2 tsp Sea Salt **or to taste* - optional

Plantain Chips for dipping


Place diced tomatoes in colander and allow liquid to drain.

Halve avocados, remove pits and skins and discard. Cube flesh.

Add all ingredients, except salt, to a large bowl and mix until combined. I like a chunkier guac, but if you prefer smoother, just keep working it until you reach a desired consistency. Taste for salt and add if necessary, keeping in mind that the plantain chips will be salty.

Serve immediately or refrigerate to serve later.


If you serve later, you'll want to store your guacamole properly such that it doesn't oxidize and turn brown. Browning is typical when the avocado flesh is exposed to air. Simply add your guacamole to an airtight container with a lid. Before placing the lid on, add a piece of plastic wrap over the surface of the guacamole and press it down onto the surface pushing all air away and out. Then refrigerate. You'll have fresh, GREEN guac to serve later. 

Choose a plantain chip that is cooked in sunflower oil or palm oil and only has salt added. Two of my favs are from Trader Joe's and Inka Chips.

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