OK...so if you have the nibbles, try this:
Take a bag of pitas, pull them all apart into two circles. Brush with olive oil and cut into eighths and bake on a sheet at 350 for 10-15 minutes, stirring occasionally. You get golden, tasty, healthy pita chips for dipping. They burn quick, so keep an eye on them and remove from the pan as they're done...they'll bake up at different speeds, so I check the pan every few minutes.
(Image: Natalee Dee)
To go with the chips, you need to make some wicked guacamole:
Skoosh together well (I use my hand mixer):
3 avacados
1/4 c lime juice
Stir in:
1 roma tomato ,diced
1/2 c red onion, diced
2 cloves garlic, minced
1 small jalapeno, minced (seeds removed)
1/4 c diced, pickled banana peppers
1/2 t pepper
Then do the following. Dip chip. Eat. Repeat.
This is the best guacamole I've ever tried. It tastes better if you can wait an hour and let the flavours all mix together...I can't always make it that long. I ususally just make it before I make the pita chips so it has a bit of time to sit and fuse.
3 comments:
Pickled banana peppers? I've never heard of them, but they're very fun to say.
Sounds like a great guac recipe and the chips sound awesome too. Wonder if it would work with whole wheat pitas?
OK, now I'm hungry...
Works dandy with whole wheat pitas too...
I'll be the judge of your gauc. My step-aunt is from Fallbrook California and that is the avocado capital of the world. (Every place in Cali is the capital of something it seems) They pride themselves on their gauc.
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