TITLE: LEES GUACAMOLE
CATEGORY: Appetizers

• 3 LARGE RIPE AVOCADOS
• 1 ROMA TOMATOE
• 1 SMALL ONION
• 1 BULB GARLIC
• 2 TBSP CHOPPED FRESH CILANTRO
• 2 LIMES
• SALT AND PEPPER TO TASTE
• GET A LARGE BOWL READY AND ON A CUTTIN BOARD, CUT THE TOMATO AND ONION INTO A DICED MEDLEY AND SET ASIDE.
• NEXT PEEL THE GARLIC AND PRESS. SET ASIDE
• CUT AVOCADO VERTICALLY INTO HALVES, THEN TAKE A SPOON AND GENTLY SCOOP OUT THE INNER PARTS.
• TO GET THE PIT OUT OF THE OTHER HALF, TAKE A SHARP KNIFE AND SINK KNIFEINTO THE PIT AND TWIST COUNTERCLOCKWISE.
• PUT AVOCADOS INTO LARGE MIXING BOWL AND PUT 2 LIMES IN MICROWAVE FOR 15 SECONDS. CUT LIMES IN HALF AND SQUEEZE JUICE INTO BOWL WITH AVOCADOS.
• NEXT ADD REMAINING INGREDIENTS TO BOWL AND GENTLY MASH.
• INCORPORATE ALL INGREDIENTS WITH A POTATO MASHER. SALT AND PEPPER GENEROUSLY.

FOR CHIPS:

• VEG OIL
• SMALL PACKAGE OF CORN TORTILLAS
• CUT CORN TORTILLAS INTO SIX SMALL TRIANGLES
• DO THIS FOR AS MANY CHIPS AS YOU THINK YOU MAY NEED.
• IN A LARGE POT OR SKILLET, FILL WITH VEGETABLE OIL AND GET OIL HOT ENOUGH TO INSTANLY FLOAT A TORTILLA CHIPS.
• PUT AS MANY AT A TIME AS YYOU CAN FIT IN THE SKILLET AND FRY UNTIL GOLDEN BROWN (ABOUT 1-2 MIN) ANDRE MOVE, DRAIN.
• PUT ON A LARGE SERVING PLATE WITH PAPER TOWELS TO DRAIN.
• SALT GENOURSLY IMMEIDATELY AFTER REMOVING FROM OIL.