Wednesday, February 6, 2008

Blue Corn Chips

So I got these blue corn chips at my favorite grocery store. I had a hankering to make some guacamole but I wanted to spice the whole process up. Meijer sells these organic blue corn chips with sesame seed. I figured it would add a little pep to my dish and the kids would probably get a kick out of the purple coloring. These little babies did not disappoint. I wouldn't say that I'd want to eat them every time because there was something a little bit unnerving about the sesame flavor but they were salty and delicious and the kids really did enjoy the odd color. Plus the have a little extra protein then regular chips and they dissolve much easier then regular corn chips making them a favorable chip to give to #2 when she is insisting on eating the same thing as everyone else. I guess the only real negative is the unpleasant hue the chips cast on the guacamole. While I can assure you it was delicious it certainly doesn't look that way in the picture :)


2 ripe avocados
½ onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced (the seeds are the hot part so if you leave them in...well you understand)
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime juice
A dash of salt
1/2 ripe tomato, seeds and pulp removed, chopped (some people like this...others don't...I leave them out when I don't have them).

1. Cut avocados in half. Remove seed. Scoop out avacado from the peel and put in a bowl.

2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime, salt and mash.

Keep the tomatoes separate until ready to serve.

3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4. Just before serving, add the chopped tomato to the guacamole and mix.

1 comment:

Angi said...

I'm not sure how I feel about the fact that you add tomatoes to your guac.