Chipotle Guacamole
This guacamole recipe is a flavorful and creamy dip that features the perfect balance of tangy lime juice, smoky chipotle chilies, and fresh cilantro. The combination of mashed avocados with a touch of salt creates a delightful texture, ideal for dipping your favorite tortilla chips or spreading on toast. With a hint of heat and a burst of freshness, this guacamole is sure to be a crowd-pleaser at any gathering.
— Constant Cookbook
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)
Instructions
- Put the minced onion, lime juice, chipotle chilies and the 1/2 tsp. salt in a <I>molcajete</I> 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 <I>molcajete</I>. 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.
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