Guacamole With Pita Chips

By cwyorkiex3

How do you tell when a soft avocado is overripe, which grocery avocados often are? It’s difficult until you cut into it—and discover the brown discoloration inside. Avocados are not inexpensive, and you don’t want to buy more than you need just to make sure you have enough “good” ones. A little planning ahead will save the extra expense. Buy avocados that are very firm—then ripen them at home in a paper bag for 2–3 days. No bruising, no over ripening, just perfect avocados!

Ingredients

• 4 avocados (11/2–2 pounds), peeled, pitted and halved
• 1 medium tomato, chopped
• 1 jalapeño pepper, deseeded and finely chopped
• 3 tablespoons chopped red onion (about 1 small)
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons lime juice
• 3 tablespoons sour cream
• 3/4 teaspoon garlic salt, divided
• 4 pita breads, halved and split
• 1 tablespoon olive oil

Details

Adapted from mygreatrecipes.com

Preparation

Step 1

1.Preheat oven to 425°F. Place the avocados in a medium bowl. Mash the avocados with a fork.

2.Add the tomato, jalapeño pepper, onion, cilantro, lime juice, sour cream, and 1/2 tsp. garlic salt to the avocados in the bowl. Gently stir to combine. Cover and set aside.

3.Brush both sides of the split pita halves with the oil. Sprinkle with the remaining garlic salt. Cut each split pita half into 4 wedges. Place on an ungreased baking sheet. Bake for 5 minutes. Turn the pitas over. Bake until crisp, about 5 minutes longer. Serve the guacamole with the pita chips.