Layered Chipotle Guacamole
As if guacamole isn’t already delicious on its own, try adding some chipotles with adobo sauce to the mix.
What you get is an amazingly delicious spicy smoky guac.
The chipotles in adobo sauce are added to this guacamole in layers instead of just mixing them in so that the guac keeps its beautiful bright green color.
This chipotle guacamole is not only wonderful as a dip with chips but also really really good on top of scrambled eggs, as a spread in a sandwich, as a relish on top of meat or just on it’s own as a side dish.
I make guacamole just before serving so the guac looks its best.
Even though lime juice is added I find that when stored in the fridge the color turns a bit brown if made ahead of time.
But, the onions, garlic, cilantro and tomatoes can be chopped ahead of time and stored together in the fridge which will save some time when it comes to assembling the guac.
Since the chipotles add quite a bit of heat, this guac recipe doesn’t include jalapenos. But feel free to add them if you prefer more heat.
For the ingredients, it’s the usual culprits, ripe Haas avocados, fresh lime juice, red onion, garlic, cilantro, Roma (“plum”) tomatoes, salt and pepper. Plus 1 small can of chipotles in adobo sauce.
Since salt is key in guac, I like to use kosher salt because the grain size is bigger than regular salt.
But if you don’t have kosher salt on hand, regular salt would work just fine.
Ok, I’m going to stop jibber jabbering about guacamole now.
Thank you so much for stopping by CCC!
Here’s how to make it.
Ripe avocados are a must for delicious guacamole. But if they’re too ripe, the flesh of the avocado will have dark spots and the texture will be more on the wet side and mushy.
Slice the avocado in half lengthwise. Put the half with the seed in your hand and gently squeeze the skin from either top-to-bottom or side-to-side; then often times the seed will come loose.
Once the seed is removed, use a dinner-size spoon to scoop the flesh from the skin and add it to a medium size bowl.
…add the lime juice. Although lemon juice can also be used, my personal fave is the taste of lime in the guac.
Mash the avocado “partially”….
…so there are still some chunks left.
Next, add the salt…
…and red onion.
I personally like it when there is a little crunch from the onions so I chop them in small pieces but not too small.
White or yellow onions can also be used but red onions add pretty color to the guac.
Then comes the garlic.
Finely chopped garlic is best so that there are no bites with a chunk of garlic in it.
Next comes fresh cilantro.
Including the tender stems when chopping the cilantro will add more yummy crunch to the mix.
Add the cilantro to the bowl. Then last but not least, the tomatoes.
So that the guac isn’t too runny, remove and discard the pulp and seeds from the tomatoes before chopping them.
I like to use Roma (aka plum) tomatoes for guacamole because they stand up nicely when chopped.
Add the tomatoes to the bowl and…
…gently stir. Then it’s taste test time.
Salt really brings the flavors together in guac. Give it a taste test and add more if needed.
Next, chop the chipotles. Use utensils to handle the chipotle peppers and don’t handle them at all with your hands so to avoid burning your skin.
And for sure don’t touch your eyes.
In a shallow serving bowl,
add a layer of guacamole.
With the back of a spoon, smooth out the layer of guac.
Then add a smooth layer of chipotles on top of the guac.
Top with another layer of guacamole….
….another layer of chipotles…
…and another layer of guacamole.
Garnish with a lime quarter and sprig of cilantro.
enjoy each bite.
More on Guacamole:
Greek Guacamole by Minimalist Baker
Guacamole Deviled Eggs by Simply Recipes
Chunky Guacamole by Gimme Some Oven
Strawberry Guacamole by Simply Recipes
Guacamole by David Lebovitz
Easy Guacamole by Coupon Clipping Cook
Pineapple Guacamole by Gimme Some Oven
Watermelon Feta Guacamole by Two Peas & Their Pod
Summer Garden Guacamole by Half Baked Harvest
Tropical Guacamole by Taste and Tell
Roasted Bell Pepper and Garlic Guacamole by Coupon Clipping Cook
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Layered Chipotle Guacamole
Yield: Serves about 4
Prep Time: 13 minutes
Total Time: 13 minutes
4 ripe avocados
1 lime, juiced
1 teaspoon kosher or regular salt (or to taste)
¾ teaspoon ground black pepper
½ cup chopped red onion
2 cloves garlic, finely chopped
1/3 cup chopped cilantro
1-1/2 Roma (“plum”) tomatoes, pulp and seeds removed, chopped
3 tablespoons chopped chipotle peppers in adobo sauce (from a 7 ounce can) (or add to taste)
2 lime quarters (for garnish)
2 sprigs of cilantro (for garnish)
Slice the avocado in half lengthwise. Put the half with the seed in your hand and gently squeeze the skin from either top-to-bottom or side-to-side; then often times the seed will come loose. Once the seed is removed, use a dinner-size spoon to scoop the flesh from the skin and add it to a medium size bowl. Add the lime juice (or lemon juice). Mash the avocado gently leaving some chunks. Add the salt, pepper, red onion, garlic, cilantro and tomatoes. Gently mix together. Do a taste test and add more salt if needed. Garnish with lime wedges and sprigs of cilantro. Serve right away.