Okay, so I enjoy a good chunky guac as much as the next person, but I’m generally not patient enough to finely dice every ingredient and mash it all together with a fork to get those good chunks. I find it easier to just whack things into the food processor and call it a day.

I made one of my best batches of guac ever the other day; part of it was I happened to luck out on some really stellar avocados at the store and part of it was the addition of a few extras:

The goods:
2 ripe avocados, peeled, pits removed, and cut into large chunks.
1/2 yellow onion, peeled, rough chopped (or cut into chunks)
2 small jalapenos, ribs and seeds removed, cut in half
about 4ish ounces of plain yogurt
salt, lime juice to taste

Whack the avocados, onion, and jalapenos into your food processor or go at it with your stick blender. When most of the avocado is broken up, add yogurt until it reaches desired consistency. I opted for a good thick one this time around since the last time I way overdid it on the yogurt and ended up with an avocado sauce and not a good guac. Adjust seasonings to taste.

Goes really well with homemade tortilla chips and pita chips. Speaking of which…..

The goods:
small flour tortillas, cut into wedges
pitas, cut into wedges and split into single layers
canola oil
BIG deep thick skillet (you want a good thick one that will hold its heat really well)

Pour about 1/2 to 1 inch of oil down into skillet. Heat oil to roughly 350 degrees. (Useful trick: if you don’t have a high-temp thermometer, use the stick end of a big wooden spoon. Stick the end down into your oil, if bubbles come up along the sides of the wood, your oil is hot enough.)
Drop chips in the oil a few at a time, making sure not to crowd the pan. Fry for a few seconds on each side until they just barely darken in color and get crispy. Remove to paper towel-lined pan. Sprinkle salt over top while oil is still bubbly and hot.

Once cooled, go to town!