CHIPS: 1. Cut tortillas into wedge shapes & deep-fry in 400F vegetable oil until crisp. 2. Remove from oil & drain on clean, dry toweling. Salt lightly & serve warm. GUACAMOLE: 1. Peel & seed avocados. Place in bowl & mash well. 2. Mix in remaining ingredients. You may wish to add more salt, depending on the flavor of the avocados. Note: If prepared ahead, cover guacamole well. It will turn brown quickly as air reaches it. The Haas avocado is also called the `alligator pear. Tests for ripeness: 1. Stem end of avocado should give slightly if pressed w/ finger. 2. Holding entire fruit in palm, squeeze gently, the inside should give. HOT SAUCE: Place all ingredients in food processor or blender, chop to chunky puree. Note: Tomattilos are Mexican green tomatoes. Generally available in produce sections. SALSA VERDE: 1. Cook the spinach according to package directions. Drain & squeeze dry. 2. Melt the butter in a small saucepan over medium heat. Stir in the flour, reduce the heat, & cook for 3 min. 3. Stir in the chiles, spinach, & green taco sauce. Simmer until mixture thickens. Adjust seasoning w/ salt & pepper. Serve hot or cold. SU CASA KETCHUM; SUN VALLEY BEV:CARTA BLANCA OR DOS EQUIS From the
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 62 (57%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 17.4mg||5 %|
|Sodium 261.1mg||9 %|
|Potassium 230.6mg||6 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 8.5g|
|Protein 2.1g||3 %|
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Calories per serving: 109
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