Guasacaca with Tortilla Chips

Reprinted with permission from the publisher, Clarkson Potter Publishers, from Bobby Flay’s Barbecue Addiction by Bobby Flay.

Guasacaca with Tortilla Chips

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    4 ripe Hass avocados, peeled, pitted, and diced 2 tablespoons extra-virgin olive oil
    2 cloves garlic, smashed to a paste 2 tablespoons finely chopped fresh flat-leaf parsley leaves
    1/2 red bell pepper, finely diced 2 tablespoons finely chopped fresh cilantro leaves
    1/2 poblano chile, finely diced Kosher salt and freshly ground black pepper
    1 plum tomato, halved, seeded, and finely diced Mixed blue, yellow, and white corn tortillas chips, for serving
    1/4 cup red wine vinegar


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      Combine the avocados and garlic in a bowl and mash with a fork until chunky. Fold in the bell pepper, poblano, onion, tomato, vinegar, oil, parsley, cilantro, and salt and pepper to taste. Serve with tortilla chips for dipping.

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