Layered Chipotle Guacamole

by Nancy

As if guacamole isn’t already delicious on its own, try adding some chipotles with adobo sauce to the mix.

Chipotle peppers in adobo sauce are added to this guacamole in layers instead of just mixing them in so that the guacamole keeps its beautiful bright green color.

Serve this guacamole with tortilla chips, as a topper for scrambled eggs, a spread in a sandwich, a relish on top of meat, or as a side dish.

Making the chipotle guacamole just before serving is a good option so the vibrant green color is at its best.

Even though lime juice is added, I find that when guacamole is made ahead of time, the color turns a bit brown.

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 guacamole.

About this Recipe

Since the chipotles add quite a bit of heat, this guacamole recipe doesn’t include jalapenos.

But feel free to add them if you prefer more heat.

Since salt is key in guacamole, 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.

Regardless of what type of salt that’s used, using the right amount will make this guacamole taste wonderful.

Let’s check out the ingredients:

ripe Haas avocados
fresh lime juice
red onion
garlic
cilantro
Roma tomatoes
salt and pepper
1 small can of chipotles in adobo sauce.

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Guacamole:

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 avocados in half lengthwise.

For each avocado, 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 of each avocado and add it to a medium size bowl.

To the bowl, add the lime juice.

Although lemon juice can also be used, my personal favorite is the taste of lime in the guacamole.

Mash the avocado “partially”….

…so there are still some chunks left.

Next, add the salt…

…pepper…

…and red onion.

I like it when there’s 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 guacamole.

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 a nice crunch to the mix.

Add the cilantro to the bowl.

Then last but not least, the tomatoes.

So that the guacamole 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.

Give it a taste test and add more salt if needed.

Salt really brings out the flavors so make sure to add enough.

For the Layers of Chipotle Peppers with Adobo Sauce and Garnish:

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 guacamole.

Then add a smooth layer of chipotles on top of the guacamole (these peppers are quite spicy and hot so make a thin layer if less heat is preferred).

Top with another layer of guacamole…

…another layer of chipotles…

…and another layer of guacamole.

Garnish with a lime quarter and sprig of cilantro.

Then serve.

Thank you so much for stopping by CCC!

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