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Emeril's Quick and Perfect Guacamole and Homemade Tortilla Chips
Ingredients
- 2 medium-size ripe Haas avocados, peeled and pitted
- 3 tablespoons peeled, seeded, finely chopped ripe tomatoes
- 1 small fresh jalapeno, seeded and minced
- 2 tablespoons finely chopped red onion
- 1 teaspoon minced garlic
- Juice of 2 limes
- 2 tablespoons finely chopped fresh cilantro leaves
- 2 tablespoons sour cream
- Hot sauce, to taste
- Salt, to taste
- 2 1/4 cups vegetable oil
- 1 cup corn tortillas, cut into quarters
- Salt, to taste
Instructions
Serves 4
In a medium mixing bowl, mash avocados with a fork until soft but still lumpy. Stir in tomatoes, jalapeno, onion, garlic, lime juice, cilantro, sour cream, and hot sauce. Season with salt. Press a sheet of plastic wrap directly on the surface of the guacamole, forcing out any air bubbles. Refrigerate. It will keep for up to 8 hours.
In a large, heavy, deep pot or an electric fryer, heat 2 cups vegetable oil to 360 degrees. Deep-fry tortilla strips until lightly golden and crispy, 1 to 2 minutes. Drain on paper towels, then season with Essence and salt.