February 24 is National Tortilla Chip Day, a holiday we at the BELONG Tour are more than happy to celebrate. We’ll jump on any excuse to eat chips and guac (or queso or picante sauce or spinach dip or….). Here’s a fun fact: Tortilla chips first came on the scene in the late 1940s courtesy of a tortilla factory owner as a way to use tortillas that weren’t quite perfect. We call that recycling at its finest.
BELONG Tour speaker Shauna Niequist shares the perfect bowl of goodness to dunk a chip in. Enjoy! #NationalTortillaChipDay
by Shauna Niequist
I think every family has their own version of guacamole, and everyone thinks theirs is the best—but I’ll be honest: I’m pretty sure our son Henry’s is the best.
Our friend Joe says that garlic powder is the secret, and a chef friend named Brad says that everything in guacamole should be green—green onions, cilantro, lime. One of our favorite restaurants has a guacamole of the day that has all sorts of things in it—sometimes watermelon, sometimes pomegranate seeds, sometimes diced cucumber.
But as for our house, we keep it pretty simple, and pretty mild, because the kids aren’t into a lot of heat. We do keep a bottle of Cholula or green Tabasco (my favorite) next to the guacamole for those of us who like some spice.
When Henry and I make this together, I halve and pit the avocados, and then Henry scoops out the flesh and mashes it well. While he’s doing that, I cut the limes in half so that he can squeeze the juice over the avocados, and then I chop the tomatoes, jalapeño, onion, and cilantro. When the avocado and lime juice is mashed well, he adds in the rest of the ingredients, and stirs well.
Then the fun begins: we dig in with chips, and taste test to see if we need more heat, more citrus, more salt, whatever.
- 4 avocados
- juice from 2 limes (or lemons, if you prefer)
- ½ an onion, red or white, finely diced
- ½ jalapeño, seeds and ribs removed, finely diced
- 1 handful grape tomatoes, chopped
- cilantro, chopped
- salt to taste
- Halve the avocados, and scoop the meat from the shells. Mash with a fork.
- Add lime juice, tomatoes, onions, jalapeño, cilantro and salt to taste.
- Garnish with cilantro and lime (or lemon) wedges.