Give your guac a crunch by tossing in some chopped walnuts. This recipe gets extra flavor with roasted tomatoes.
3 large ripe avocados, peeled and pitted
2 cups cherry tomatoes, halved
1 tablespoon olive oil
1/2 cup chopped California walnuts
1/2 cup finely diced onion
3 tablespoon lime juice
2 tablespoons chopped fresh cilantro
1/2 medium jalapeño pepper, seeded and minced
Salt and pepper to taste
Tortilla chips
Preheat oven to 400°F and line a small baking sheet with foil. Place tomatoes on foil and drizzle with oil; stir to coat. Roast for 30 minutes or until very soft, stirring occasionally. Let cool and coarsely chop.
Place avocado in a medium bowl and coarsely mash. Stir in tomatoes, walnuts, onion, lime juice, cilantro and jalapeño. Season with salt and pepper.
Serve with tortilla chips.
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