Monday, September 7, 2009

A little snack lunch

Our lunch today.

1 avocado, peeled and diced
1 tablespoon diced tomato, seeds removed
1 tablespoon small diced jalapeño
1 tablespoon minced green onion
1/4 teaspoon Worcestershire sauce (gives tamarind flavor)
Limon salt and pepper to taste

Mix everything together in a small bowl, mashing the avocado a bit to make it creamy.

6 corn tortillas
Kosher salt

Heat oven to 350. Wet each tortilla, shake off the excess water and cut or tear into 8 wedges each. put like so /\/\/\ across a large cookie sheet so that you don't have much room between them. Salt lightly. Bake for about 10 minutes or until edges begin to brown; turn off the oven and keep them in there another 5-10 minutes until crisp. They will lift off the sheet easily when done.

Other dips
Salsa, tomatillo sauce, refried black beans


  1. Have you ever tried Pickapeppa sauce? I think it is much better than worchestershire, with far less crap in it. Plus, it is vegetarian--no anchovy.

  2. I used to love Pikapeppa on cream cheese as a dip... I'll try it next time in the guac.