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Dark brown sugar and hot sauce lend an olive color to this slightly sweet yet spicy dip.

George Spriggs, Tybee Island, Georgia
Recipe by Coastal Living March 2004

Gallery

Howard L. Puckett

Recipe Summary

Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mash avocados in a large bowl to desired consistency. Stir in corn and next 6 ingredients. Cover and chill.

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  • 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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