Just in time for Cinco de Mayo festivities, here’s a favorite with Mexican flair from the archives of the Richmond Times-Dispatch.
Chipotle Guacamole
Makes 7 servings.
5 avocados
1 onion, chopped, divided
1 tomato, seeded and chopped
1 bunch of cilantro, divided
1 tablespoon fresh lime OR lemon juice
3 canned jalapeño peppers
1 fresh jalapeño pepper
2 chipotle peppers, canned (available in the Latin aisle of most supermarkets)
Salt
Garlic powder
Remove avocado flesh from the skin, cut it into small pieces and put in a mixing bowl.
Mix in ½ chopped onion, chopped tomato, half of the cilantro and the lime or lemon juice. Put aside.
In a blender, mix the chopped jalapeños and chipotle peppers, the remaining onion, cilantro. Add salt and garlic powder to taste. When blending, add a little water if needed to create a sauce.
Pour the chili sauce into the avocado mixture and combine.
Serve with tortilla chips.
