This wonderful weather calls for an ice cold, locally brewed beer, tortilla wedges and veggies, and guacamole. We have a great guacamole recipe to share that will have your taste buds singing your praises!
Ranch Guacamole with Yellow Corn Tortilla Wedges
1 C frozen peas*
1 medium Hass avocado, peeled, pit removed
1 lemon, juiced
1 medium tomato
1/2 red or sweet onion, very finely diced
1 Jalapeño pepper, seeded and minced
3 T fresh cilantro, chopped
1/2 t. sea salt
1/4 t. freshly ground pepper
*You may also use steamed brocolli florets, asparagus tips, or edamame beans.
1. Slightly thaw frozen peas.
2. In a blender or processor, process peas until smooth. In a medium-sized bowl, mash avocado with a fork or potato masher. Add in the lemon juice, tomato, onion, jalapeño, and cilantro. Season with sea salt and black pepper. Add the prepared peas and mix well. May be covered lightly and refrigerated for several hours.
Serve with baked tortilla wedges and an array of fresh veggies such as bell pepper strips, jicama, or cherry tomatoes.
Preheat oven to 325˚. Cut tortillas into quarters. Spray bake pan lightly with olive oil. Arrange wedges on a pan. Spray wedges lightly with oil and season lightly with sea salt, if desired. Bake in a preheated oven until crisp.