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.
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.
Smoky Chipotle Guacamole
Ingredients
- 1 med-large tomato diced
- 1 teaspoon lemon juice
- 2 avocados diced
- 2-3 tablespoon diced red onion
- 1 teaspoon minced garlic
- 1-2 teaspoon chipotle chilies in adobo minced
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
Instructions
- 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.
Recipe Notes
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.
Christine
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,
Catherine
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.
Live Love Vegan
This i have to make !