This is the guacamole for those who like their avocado blends with plenty of heat. You can reduce the heat by using less chipotle and, if you wish, add chopped tomatoes. We show the dip prepared and served in a traditional molcajete – a volcanic stone dish with a pounder – perfect for mashing avocados. In addition to being one of the most popular of dips, guacamole makes a great sauce/topping for burgers, hot dogs, grilled fish or chicken or steaks.
- 5 Hass Avocados from Chile
- 1/4 to 1/3 cup chopped chipotle peppers in adobo sauce
- 3 tablespoons minced shallots, onion or green onion
- 2 cloves garlic, minced
- 2 tablespoons lemon or lime juice
- Salt to taste
Nutritional Information per serving - calories 110, fat 9.5 g, monounsaturated fat 6.25 g, saturated fat 1 g, protein 2 g, carbohydrates 7 g, cholesterol 0 mg, sodium 24 mg, fiber 2.25 g.
Rinse avocados. Cut in half. Spoon out pit. Spoon avocado out of peel into medium mixing bowl and mash with fork or potato masher. Add all remaining ingredients and mash to blend. Serve with slices of jicama, carrots and celery or assorted chips and crackers.
MAKES ABOUT 12 APPETIZER SERVINGS