With Cinco de Mayo a couple of days away I thought I’d take the opportunity to share a recipe that would make a great addition to any excuse to drink excessive amounts of Corona Cinco de Mayo party. If you like spicy food and guacamole then this is the best of both worlds. Creamy avocado is mixed with spicy, smoky chipotle peppers and a little adobo sauce for an extra kick.
Since Ryan and I are such huge fans of spicy food, I’ve been trying to find a way to spice up guacamole for a little while. I tried adding a regular jalapeno but it just didn’t add the flavor I was looking for. Chipotle on the other hand, added the heat and a nice smoky flavor to the guacamole that made it really quite addicting. I would be lying if I told you that Ryan and I didn’t eat the entire batch in one sitting.
Servings
Ingredients
- 2 large avocados
- 4 chipotle peppers in adobo sauce (chopped small)
- 1 tablespoon adobo sauce
- 1/4 teaspoon cumin
- juice from 1/2 lime
- 1/4 cup minced red onion
- kosher salt to taste
Instructions
- Cut the avocados in half lengthwise and remove the pit. Scoop the flesh of the avocado into a bowl. Mash the avocado with a fork, until mostly smooth.
- Mix in remaining ingredients. Chill for 30 minutes to give the flavors a chance to meld.
Wonderful! I relish any chance to use chipotles, so well done there.
My last simple incarnation was a creamy sauce using, of all things, ranch and sour cream.
Good stuff, love the blog!
Thanks Rachael! I would say a couple of days. Make sure when you store it that you press plastic wrap directly on top of it. I find that helps it from turning brown.
Thanks Rita!
Hummm, I love chipotles, never tried them in guacamole, nice idea. Those chips look good too!
Looks delicious! How long is gauc good for?