Guacamole and Sangria


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Making your own fresh Sangria, guacamole and fried chips is a cinch after watching this recipe video.


For the Sangria:

½ of 3 assorted apples, cut into bit sized pieces
1 plum, cut into bite sized pieces
½ grapefruit, cut into bite sized pieces
4 strawberries, cut into bite sized pieces
2 tablespoons sugar
1 cup bourbon
1 bottle red wine (i.e. Rioja)
1 bottle ginger ale
Dash of nutmeg

For the Guacamole:
5 avocados, pit or seed removed
4 limes, cut into slices and juiced (save two slices for garnish)
zest of 2 limes
1 jalepeno pepper, diced (remove seeds and liner)
1 red pepper, diced
1 plum or Roma tomato, diced
1/3 red onion, diced
1 teaspoon cumin
½ bunch of cilantro, chopped

For the Hot Chips:

3 large flour tortillas or wraps (i.e. spinach, wheat, plain)
1 frying pan of oil (Canola or other oil suitable for frying)
Salt & pepper to taste


For the Sangria:

1. Cut apples, plum, grapefruit and strawberries. Place in pitcher and add sugar.
2. Add Bourbon and red wine. Stir and set aside.
3. When serving, fill glass with ice, add 1/3 glass ginger ale and fill remainder of glass with Sangria. Garnish with strawberry and/or grated nutmeg.

For the Guacamole:

1. Cut and pit avocado. Score flesh with knife and remove with spoon into mixing bowl.
2. Zest and slice limes, putting limejuice into the mixture. Chop and dice jalepeno, pepper, tomato and onion. Add to bowl.
3. Chop cilantro and add to mixture along with cumin. Mix well.

Garnish with lime slices and serve.

For the Hot Chips:

1. Heat oil.
2. While oil is heating, cut wraps into 4 strips and cross-cut to make 1 inch squares.
3. Fry in oil, turning until they begin to brown. Dry on paper towels and season with salt and pepper.

Recipes courtesy of Melissa Sallah, Sugar Magnolias, 2012.