Dark brown sugar and hot sauce lend an olive color to this slightly sweet yet spicy dip.
Coastal Living MARCH 2004
Mash avocados in a large bowl to desired consistency. Stir in corn and next 6 ingredients. Cover and chill.
Pour oil to a depth of 1/2 inch in a large skillet; heat to 350º. Stack tortillas; cut stack into 12 wedges. Fry wedges, 1 stack of 12 at a time, in hot oil 1 1/2 minutes on each side or until lightly browned. Quickly remove tortilla chips from oil; drain on paper towels, and sprinkle lightly with salt. Serve chips with dip. Garnish, if desired.
*Our Test Kitchens used Búfalo Jalapeño Mexican Hot Sauce (Very Hot).
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