Chipotle Guacamole
Chipotle Guacamole is rated
out of
5 by
1.
Prep Time:
5 minutes
Cook Time:
0 minutes
Servings:
8
Chipotle chilies add a jolt of heat to traditional guacamole. A dried and smoked jalapeño chili, chipotles are sold in cans or jars, packed in an oniony tomato mixture called adobo sauce. Serve this flavorful guacamole alongside our Smoked Tri-Tip.
Ingredients:
- 2 Tbs. finely minced white onion
- 1 Tbs. fresh lime juice
- 1 to 2 chipotle chilies in adobo, drained and
minced - 1/2 tsp. sea salt, plus more as needed
- 2 large avocados, preferably Haas
- 2 Tbs. finely minced fresh cilantro
- 1 Tbs. small fresh cilantro leaves (optional)
- 1 Tbs. finely chopped white onion (optional)
Directions:
Put the minced onion, lime juice, chipotle chilies and the 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the molcajete. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt.
Sprinkle the guacamole with the cilantro leaves and/or chopped onion and serve immediately, if possible. To keep the guacamole at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep the guacamole for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator. Makes about 2 cups.
Sprinkle the guacamole with the cilantro leaves and/or chopped onion and serve immediately, if possible. To keep the guacamole at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep the guacamole for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator. Makes about 2 cups.
Williams-Sonoma Kitchen.
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$14.95
Rated 5 out of
5
by
CHIPS 1942 from
Rave Reviews for your Chipotle Guacamole
People love when I bring the Guac Dip in my molcajete -- the secret is to prep the onions, cilantro and chilies in adobo sauce in plastic storage bags. I dump the ingredients finely minced into the molcajete mash them add sea salt and then two and a half large avocados and mash them all together leaving a few lumps for artistic delight. People can't stop eating the Guacamole -- it is a hit every time!! Don't for get the lime juice squeezed over the dip and briefly mashed. This is a winner. You are the star!!!
Date published: 2020-12-12