Loaded Tomatillo Salsa Guacamole
This guacamole is the perfect appetizer or healthy snack. It is packed with red onion, jalapeño, cilantro, and a zesty tomatillo garlic and lime salsa. And to bring it all together it is then topped with crunchy bacon.
Servings 4 people
- 1 16 oz jar 505 Southwestern® Tomatillo Garlic & Lime Salsa, medium (only need 1/4 cup) (linked below)
- 2 Ripe Hass Avocados, pitted and scooped
- 1/2 Lime, freshly squeezed juice
- 1/2 tsp Fine Sea Salt
- 1/4 tsp Freshly Ground Black Pepper
- 1/4 tsp Ground Cumin
- 1 bunch Fresh Cilantro (need 2 tbsp)
- 1-2 Jalapeño Pepper, diced
- Red Onion, finely diced
- 8 oz Kite Hill Sour Cream Alternative (only need 1 tbsp)
- 1 Bacon Strip, cooked and roughly broken up
- HOMEMADE CORN TORTILLA CHIPS:
- 8 6-inch White Corn Tortillas
- 1 tbsp Avocado Oil
- Fine Sea Salt
Preheat the oven to 350°F.
Make the chips. Brush both sides of the tortillas with the oil. Stack the tortillas and, with a pizza cutter, cut the pile into sixths to make chips.
Spread the chips out, in a single layer, on one large baking sheet and season with salt.
Bake until golden brown and crisp, about 12 to 15 minutes. Remove to a plate to cool slightly.
Make the guacamole. While the chips bake, prepare all the other ingredients.
To a glass bowl, add the tomatillo salsa, cilantro, jalapeño, onion and sour cream. Season with salt, pepper and cumin and stir to combine.
Add the avocados and mash with a fork. (Be sure to leave it a bit chunky for texture). Gently stir in the lime juice until just incorporated.
Transfer to a mortar and pestle or a different glass bowl.
Serve with baked tortilla chips or use for tacos and tostadas, sandwiches or a crudités platter.
- Red Onion: If using a large one, cut about 1/3 off and use what you want from that. Add more or less to taste.
- Cream: If using real sour cream, just replace it at a 1:1 ratio.
- Peppers: Serrano peppers can also work as a substitute.