Guacamole and Pico de Gillo Dips with Oven Baked Chips

I love Mexican cuisine! It is something that I can eat and eat and always be satisfied, if not craving more. Guacamole and Pico de Gillo deserve so much more praise than they get. Not only are the ingredients budget friendly, but they are also very essential to my nutritional needs. Packed with Omega 3, vitamin B6 and folate and is anti inflammatary; there is no reason to feel guilt when indulging in this snack. In fact I recomment making it apart of your weekly food consuption. Remember foods are most nutritious when consumed in their raw state. Raw foods don't have to off putting because the brain thinks it tastes bland. Shake things up by combining other raw ingredients like limes, onions and spicy peppers to achieve optimum flavor impact. 

What You'll Need (Guacamole)

4 Haas avocados, halved, seeded and peeled
2 limes
1tbs salt
1/4 teaspoon ground cumin
1 medium onion, diced
 2 tomatoes, seeded and diced
3 tablespoon chopped cilantro
1 clove garlic, minced
2 Tbs of Aunt Mays hot sauce (a Barbados brand)

How to Make It

In a large bowl combine the scooped avocado and lime juice, then lightly mash to a smooth consistancy but with some chunks left (for texture)
Add salt and cumin
Stir in the tomatoes, cilantro and garlic
Now add Aunt Mays hot sauce
Let it set at room temperature before serving

Pico de Gillo (Chunky)

1 red onion (finely diced
6 tomatoes (roughly chopped 1/2 inch thickness)
1 cup cilantro leaves (rough chop)
1 bon scotch pepper  (cut on on end only)
2 limes
Salt
A dash of black pepper

How to Make It

In a medium bowl combine all of your ingredients and let marry for about 3 hours in the fridge
After 3 hours, remove the bon scotch pepper
Be sure to taste this way you can adjust the flavors to suit your needs.


(Oven Baked Chips)

PAM or cooking spray
1 pound of potatoes (cut 1/3 inch slices)
2-3 Tablespoons of olive oil
Sea Salt
Black Pepper

How To Make It

Preheat oven to 400 degrees.
Spray baking sheets with PAM or cooking spray.
Put aside for now.
In a large bowl add the potatoes with salt and pepper and toss until all pieces are nicely coated
On the baking sheet place them 1/4 inch apart.
Bake for 40 minutes or until golden brown
Remove from oven and let them dry out on paper towel