{ Handmade Tortilla Chips + Two Dips }

One of the best comfort foods for me is – chips and dip. The combination of the crunch and the cool creaminess of a dip is a true bite of heaven. Chips and dips can be for a party of one or served at your next barbeque party for twenty five. I think that America is obsessed with chips and dips. Next time you are at the grocery store, take a glance at how much real estate space is set aside for the vast array of chips. There are potato chips, tortilla chips, cheetos puffs, pretzels, baked, low fat, BBQ flavor, sour cream and onion flavor and the flavor choices continue into the abyss. We are a country of chip lovers. Not saying there is anything wrong – it is just fascinating when you really think about it.

I decided to make handmade guacamole along with roasted tomatillo salsa. To continue on the handmade theme, why not fry up some tortilla chips versus buying the grocery store version. A tip to ensure you have crispy tortilla chips is not to fry up the really fresh ones from the store since they have too much moisture and will not get crispy. Wait a few days or let them sit out for a couple hours to dry up a bit before frying.

Guacamole

5 Ripe avocados
¾ C. Red onion, minced
1 Jalapeno, seeded and minced
3 T. Cilantro, minced
3 T. Lime juice
½ t. Salt
Pepper to taste
2/3 C. Cherry tomatoes, small dice
1/8 t. Garlic powder

Cut each avocado in half and using the sharp side of the knife, gently jab the pit to remove. Scoop each of the halves of avocado into a large bowl. Use a fork to break the avocado up and whisk with the fork to a smooth consistency. Add the red onion, jalapeno, cilantro, lime juice, cherry tomatoes and garlic powder and mix well. Taste and then season with salt and pepper to taste. Let sit in the refrigerator for a couple hours for the flavors to marry.

Roasted Tomatillo Salsa

1 Lb. Tomatillos
1 Onion, finely chopped
2 Garlic cloves, minced
2 Jalapenos, minced
4 T. Cilantro, minced
Chicken stock
Olive oil
Salt and pepper

Remove the paper husk from the tomatillos and rinse. Cut into half or quarters. Place onto a baking pan or dish with sides. Drizzle olive oil and toss. Sprinkle with salt and pepper. Bake for 30 minutes at 350 or until soft. Remove from oven and let cool.

In a sauté pan, add about 2 T. of olive oil and heat on medium. Add the onions and sauté until translucent. Then add the garlic and jalapenos and sauté for about a minute. Remove from the heat and set aside.

Using a food processor, add the roasted tomatillos and any juices. Then add the sautéed onion mixture along with the cilantro. Pulse until smooth then add a little chicken stock until you obtain the desired consistency. It should be able to be thick enough to scoop up with a chip. You can also add half chicken stock and half olive oil to obtain the consistency. Taste for correct seasoning and add salt and pepper to taste.

Handmade Tortilla Chips

1 Package of Corn Tortillas (small size)
Canola oil
Salt

It is best to use tortillas that are few days old, so some of the moisture is gone and enables the chip to get crisper. Simply cut the tortillas into small triangles. Heat the oil in a large skillet on medium – approximately 375 degrees. Test one of the tortilla triangles to make sure the oil is not too hot. Line a large baking pan with paper towel and fry in batches. After each batch, add salt to ensure it sticks to the chips. Serve that day with the roasted tomatillo salsa and guacamole.

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