Avocados with Strawberry Salsa and Crispy Tortilla Strips

Ingredients:

• 1 fresh Serrano or jalapeno pepper, finely chopped
• 1 cup finely chopped strawberries
• 1/4 cup finely chopped white onion
• 2 TB finely chopped fresh cilantro
• 1/2 tsp fresh lime juice
• 1/4 tsp salt
• 1/2 tsp sugar (if desired)
• 6 5-inch corn tortillas (or bagged chips if desired)
• vegetable oil for frying
• 2 firm-ripe avocados

Wearing rubber gloves, remove stems, seeds, and ribs from pepper and chop fine. (Be sure to wash hands well after working with hot peppers.)

In a bowl, stir together pepper, strawberries, onion, cilantro, lime juice, salt and sugar. Set aside.

Stack tortilla and cut in half. Cut stacks crosswise into 1/4 inch strips and in heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking. Working in three batches, fry tortilla strips until crisp and golden, about 30 seconds and with a slotted spoon transfer to paper towels to drain. Sprinkle fried tortilla strips with salt to taste.

Halve avocados, removing pits, and peel. Slice each half length-wise into 6 wedges and fan onto 4 salad plates.

Spoon about 1/3 Cup salsa over avocados and mound crispy tortillas strips along the side.

from Gourmet June 1997

ENJOY!!