Smoky Chipotle Guacamole

by on January 25, 2006
FavoriteLoadingAdd to Recipe Box

Smoky Chipotle Guacamole

Lunch for me is usually an enormous salad topped with some kind of beans, either in the form of hummus or, when I’m in the mood for a Taco Salad, refried or chili beans. Today was a taco salad day, and since I had two avocados that had reached their peak of ripeness, I decided to top that salad with some guacamole:

Smoky Chipotle Guacamole
 
Prep time
Total time
 
Author:
Ingredients
  • 1 med-large tomato, diced
  • 1 tsp. lemon juice
  • 2 avocados, diced
  • 2-3 tbsp. diced red onion
  • 1 tsp. minced garlic
  • 1-2 tsp. chipotle chilies in adobo, minced
  • 1/4 tsp. cumin
  • 1/2 tsp. salt
Instructions
  1. Mix the diced tomatoes with the lemon juice, and then dice and add the avocado and remaining ingredients. Stir well. You can allow the flavors to mingle for a while in the fridge, or if you’re impatient like me, you can dig in right away.
Notes
I have no idea how many “normal” people this serves because it didn’t last for 10 minutes after my other two family members discovered it. Since we didn’t have any tortillas in the house, they ate it with reduced-fat crackers. I couldn’t get them to eat it on salad.

About the chipotles: I used the chipotles that are canned in adobo sauce. They’re found in the Mexican or international sections of many grocery stores. If you can’t find them, you can substitute chipotle chili powder or any other chili powder. Chipotles are smoked jalapeños, and they give a smoky spiciness to this dish. Be aware, though, that they are very spicy, so use the “add a little, taste, add more” method if you’re sensitive to heat.

 


Leave a Comment

Thanks for visiting my site! All comments are read and appreciated, and if you have a question, I will try to respond within a couple days. Note: If you are leaving a comment for the first time, it will be held for moderation. Be patient and it will appear as soon as I have a chance to approve it.

Want to have your photo alongside your comment? Sign up for a Gravatar!

{ 3 comments… read them below or add one }

1 Christine January 25, 2011 at 10:20 am

Love anything with chipotle peppers in it. I eat them almost every day as part of my hummus wrap for lunch. Can’t wait to try this. Thanks,

Reply

2 Catherine January 27, 2011 at 9:26 am

Sounds wonderful! One thing I’ve done recently is to puree the adobo chilis and keep those on hand for adding to anything- that way heat sensitive people can do without…Can of chilis and their sauce straight from can to food processor.

Reply

3 Live Love Vegan March 15, 2014 at 2:12 am

This i have to make !

Reply

{ 5 trackbacks }

Previous post:

Next post: