INGREDIENTS
5 large avocados
3/4 cup cherry tomatoes
juice of 1 lemon
1 tsp. sweet onion
1 clove garlic
1 fresh jalapeno pepper
1 teaspoon worcestershire sauce
1 teaspoon Tabasco sauce
1/4 cup fresh cilantro leaves
1/4 tsp. ground cumin
corn tortillas
cooking oil
1 tsp. salt or to taste
METHOD:
Slice avocados in half and twist to separate halves
Remove seed by whacking seed with edge of knife and twisting (Don't miss and whack your hand. Or any other valued parts)
Scoop out avocado with a spoon into a large bowl
Quarter the cherry tomatoes and add to avocado.
Juice the lemon and sprinkle juice over avocados
Chop the onion to a fine mince and add to avocados.
Using garlic press, crush the garlic clove and add to avocados
Remove seeds and veins from jalapeno, chop to a fine mince, add to avocados. Wash hands carefully before touching anything sensitive...like your eyes
Chop cilantro leaves and add to avocados
Add worcestershire sauce, Tabasco, ground cumin and salt.
Using a potato masher, mash the mixture gently and mix with a spoon. Don't mix to mush. You want to see some avocado chunks.
Adjust seasonings to taste (add more salt, heat at your own risk)
Heat cooking oil to 350 degrees.
Cut tortillas into wedges and drop a few at a time into the hot oil and fry until oil no longer bubbles and chips are crisp and lightly browned.
Drain and while still warm, toss the tortilla chips with salt, allow to cool.
Place quacamole and chips into serving bowls and dip away.
(Resist the temptation of store-bought chips. There is no comparison).
Warning: The addition of mayonnaise to this recipe will be recorded in your permanent file and will not be forgiven.