Smoky Green Deliciousness, that’s what I call it. This guacamole is simple yet very tasty! Many guacs call for chopped jalapenos but this recipe uses chipotle chilies (smoked jalapenos), which not only provides a little heat but a subtle smoky flavor, too. While the recipe calls for using a molcajete (the large, 3-legged mortar & pestle made out of stone), you can just as easily use a potato masher or fork to make the guac. Serve as a topping on your favorite Mexican food or just scoop it up with chips. Olé!
-recipe from williams-sonoma.com
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.
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)
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.
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