Cooking in College!

4 ripe Hass avocados, peeled, pitted, and chopped
1/2 red onion, chopped
1 jalapeno pepper, minced
2 limes, juiced
Salt and pepper
Chopped fresh cilantro leaves, to taste

1. Combine all ingredients in a molcajete and mix to a chunky consistency.
2. Season, to taste, with salt, pepper, and cilantro. Serve immediately with cumin tortilla chips.

Cumin Dusted Tortillas:

Peanut oil, for deep frying
12 flour and/or blue corn tortillas, cut into quarters
1 tablespoons ground cumin
1 tablespoon kosher salt

1. Heat 2 inches of peanut oil in a high-sided saute pan to 360 degrees F.
2. Fry the tortillas, in batches, until light golden brown.
3. Drain on paper towels and season immediately with cumin and salt.