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Chipotle Guacamole

My guacamole is so good because it has just a hint of smoke from the chipotle peppers. Stir them in or put a dollop in the center of the dip so people who aren't into peppers can scoop around them. —Gayle Sullivan, Salem, Massachusetts
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    3 cups

Ingredients

  • 4 medium ripe avocados, peeled and pitted
  • 1 small tomato, seeded and chopped
  • 1/3 cup finely chopped red onion
  • 3 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 to 2 tablespoons minced fresh cilantro, optional
  • 1 finely chopped chipotle pepper in adobo sauce plus 1 teaspoon adobo sauce
  • Tortilla chips

Directions

  • Mash avocados. Stir in next 6 ingredients and, if desired, cilantro. Dollop chipotle pepper and adobo sauce over center of guacamole. Refrigerate 1 hour. Serve with chips.
Nutrition Facts
1/4 cup: 103 calories, 9g fat (1g saturated fat), 0 cholesterol, 70mg sodium, 5g carbohydrate (1g sugars, 3g fiber), 1g protein.

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