I didn’t fact check the stats but I’m pretty sure that a majority of households across the country will be grilling this Sunday for Father’s Day! Whether dad’s favorite is a juicy, medium-rare steak, robust barbequed ribs, or a burgers and hot dogs All-American guy, you’ll want a few simple, but sensational sides to round out the festivities and an appetizer or dip to keep the hungry masses at bay while the aroma of meat sizzling on the grill whips everyone into a salivating frenzy.
Whether its football season or summer backyard grilling, guacamole is the #1 dip and a must-have at our house. There are many different kinds of avocados, but the variety generally preferred for guacamole is the pebbly-skinned Hass. Fortunately, California has ideal conditions for growing the creamy rich Hass avocados and we’re blessed with a year-round supply of the nutritious velvety fruit.
With Don’s emergency hospital stay last week and the upcoming procedure looming, this year’s Father’s Day is heavy with significance. I like to keep the tone light here, so suffice it to say that the Young Baker and I are grateful to modern medical technology for making this a Father’s Day to truly celebrate. Always with a low-sodium and heart-healthy diet in mind, I now make my own chips from corn tortillas – I love the blue corn tortillas at Trader Joe’s for an added pop of color, and I use more lime as a replacement for salt to flavor the guacamole.
Guacamole with Blue Corn Chips
Guacamole is a snap to make and, even at its simplest, packs so much more flavor than pre-made. If you’re in the habit of grabbing a container of the stuff, take a few minutes to put your own signature touch on this #1 Dip.
3 small or 2 large Hass avocados
2 tablespoon red onion, finely chopped
2 tablespoon fresh cilantro, chopped
1 jalapeno, seeded and finely chopped (optional)
dash of cayenne
juice of half lime
salt to taste
4 blue corn tortillas
1 tablespoon canola oil
red pepper flakes
Yield: approx. 1 ½ cups
Stack the tortillas and cut into 6 triangles. Mix canola oil with a sprinkle of red pepper flakes and brush tortillas with oil. Bake in toaster oven set at 300 degrees until crisped, about 5 minutes.
Cut avocados in half lengthwise, give a little twist to separate the halves. Remove the pit. Scoop out avocado into a glass or ceramic bowl. Using a fork, coarsely mash. Add the red onion, jalapeno (if you like it hot), cilantro, and lime. Blend until mixture is creamy but with little chunks of avocado. Add salt to taste and more cayenne if desired. Garnish with the pit, cilantro sprigs, and/or sliced lime.
Serve surrounded with blue corn chips. I like to have a dab of guac and a bit of salsa in each bite, and have found that serving them together prevents the inevitable “salsa on the shirt” incident.
How simple is that! And, you’ve made your own crispy, fiber-packed blue corn chips with less fat and salt than any packaged brand.
I’d love to know: What’s your favorite twist on guacamole?