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Guacamole and Chips
Chill: 2 hrs
Ingredients
- 1/2 of a medium red onion, chopped (3/4 cup)
- 1/4 cup lime or lemon juice
- 2 cloves garlic, minced
- 1 to 2 dried chipotle chile peppers, seeded and crumbled (2 teaspoons)*
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 medium ripe avocados, halved, seeded, peeled and chopped
- 3 small roma tomatoes, coarsely chopped
- Tortilla chips
Directions
1. In a small bowl, combine onion, lime juice, garlic, chipotle chile, cumin, chili powder, salt and black pepper. Cover and chill for at least 2 hours or up to 24 hours.
2. To serve, in a large bowl, combine avocados, tomatoes and onion mixture; lightly stir to combine. Transfer guacamole to a serving bowl and serve with chips. Cover and chill up to 8 hours. Makes 4 cups dip.
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Tip:
*You can also use canned chipotle chiles in adobo sauce, finely chopped, but they are spicier than the dried.
Because hot peppers, such as chipotles, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
