1 tbsp olive oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 to 2 tsp minced canned chipotle pepper in adobo sauce
2 soft ripe avocados
2 tbsp fresh lime juice
Salt
1 tomato, seeded and diced
2 tbsp chopped fresh cilantro
- Heat oil in a small skillet over medium low heat. Sauté onion and garlic for about 3 minutes or until soft and just starting to turn golden. Remove from heat and stir in 1 tsp chipotle. Let cool. (Add more chipotle for a hotter guacamole if you like heat).
- Peel and pit avocados and place in a bowl. Using a fork mash avocados, adding lime juice and 1/2 tsp salt. Stir in onion mixture. Add more chipotle to taste, if desired. Place plastic wrap directly on the surface of guacamole and refrigerate for up to 4 hours.
- Just before serving, fold tomato and cilantro into guacamole and season to taste with salt.
Makes about 2 cups
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