Homemade Guacamole, Chips & Salsa

Dive into a trio of classic, crowd-pleasing snacks with this Guacamole, Salsa, and Fresh Tortilla Chips combo. The creamy guacamole, packed with ripe avocados, fresh lime, and a hint of spice, pairs perfectly with the vibrant, roasted flavors of homemade salsa. And when served with crispy, seasoned tortilla chips fresh from the fryer, you have an irresistible appetizer or snack that's sure to be a hit at any gathering. Simple to prepare and bursting with flavor, this trio is the ultimate in homemade snacking.

What You Need — For the Guacamole

2 avocados

1 lime

1/4 red onion, small diced

2 plum tomatoes, small diced

1 teaspoon garlic powder

1 teaspoon cumin powder

1/4 cup cilantro, chopped

Jalapeño, very finely diced (optional)

Salt

What You Need — For the Salsa

1 pint cherry tomatoes

1/2 onion, sliced

1/2 – 1 jalapeño

3 cloves garlic

1/2 cilantro

1 – 2 limes

What You Need — For the Chips

12 corn tortillas

Flaky salt

Chili powder

Canola oil

What You Do — For the Guacamole

1. Carefully open and scoop avocado into a medium size bowl. Immediately add juice of 1/2 lime and mash together.

2. Stir in spices and chopped tomato, onion, and jalapeño.

3. Season to taste with salt, pepper, and more lime juice.

4. If making ahead stir in chopped vegetables right before serving.

What You Do — For the Salsa

1. Heat oven to 450°F.

2. Place tomatoes, onion, jalapeño, garlic cloves on a foil lined baking sheet.

3. Drizzle with about 1 – 2 teaspoons of olive oil and season with salt.

4. Bake 15 – 20 minutes until caramelized. Color is flavor!

5. Let cool slightly.

6. Place roasted vegetables in blender with cilantro and juice of 1 lime.

7. Blend and season to taste. You may need to adjust lime juice, salt, or add a touch of water or fresh tomato to make it consistency you desire.

What You Do — For the Chips

1. Heat 1/4 – 1/2 inch of oil to 350°F while you prep your fry station.

2. Prepare a baking sheet with paper towels or baking rack.

3. Mix together salt and chili powder in a small bowl.

4. Cut tortillas into fourths or eighths.

5. Place in heated oil and cook until golden brown, flip. 2 – 3 minutes.

6. Remove from oil and place on paper towel. IMMEDIATELY season with chili and salt mixture.