Ingredients:

  • 3 ripe avocados, Hass preferred (approximately 600g total)
  • 1/4 cup finely diced red onion (40g)
  • 1/4 cup chopped fresh cilantro (10g)
  • 1-2 chipotle peppers in adobo sauce, finely minced (depending on heat preference) (15-30g)
  • 1 tablespoon adobo sauce from the can of chipotle peppers (15 ml)
  • 2 tablespoons fresh lime juice, about 1 lime (30 ml)
  • 1/2 teaspoon kosher salt (3g)
  • 1/4 teaspoon ground cumin (1g)
  • Optional: 1 clove garlic, minced (3g)
  • Optional: 1/4 cup diced tomato, seeded (40g)

Instructions:

  1. Halve the avocados, remove the pits, and scoop the flesh into a mixing bowl.
  2. Using a fork or potato masher, mash the avocados to your desired consistency.
  3. Add the diced red onion and chopped cilantro to the mashed avocados.
  4. Stir in the minced chipotle peppers and adobo sauce. Start with one pepper and taste before adding more.
  5. Add the lime juice, salt, and cumin. If using, add the minced garlic and diced tomato.
  6. Taste the chipotle guacamole and adjust the seasonings as needed. Add more lime juice, salt, or chipotle for heat.
  7. Serve immediately or cover and chill for up to 2 hours. Press plastic wrap directly onto the surface to prevent browning.