Instructions: 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

BEV:CARTA BLANCA OR DOS EQUIS

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