Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chipotle Guacamole

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Chipotle Guacamole Empty Chipotle Guacamole

    Post by Lobo Wed 20 Jan 2016 - 23:12

    Chipotle Guacamole Img52l
    Chipotle Guacamole
    Chipotle Guacamole Translucent
    Be the first to Write a Review
    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Servings: 8
    Chipotle chilies add a jolt of heat to traditional guacamole. A dried and smoked jalapeño chili, chipotles are sold in cans or jars, packed in an oniony tomato mixture called adobo sauce. Serve this flavorful guacamole alongside our Smoked Tri-Tip.






    • 299

    Ingredients:


    • 2 Tbs. finely minced white onion
    • 1 Tbs. fresh lime juice
    • 1 to 2 chipotle chilies in adobo, drained and
        minced
    • 1/2 tsp. sea salt, plus more as needed
    • 2 large avocados, preferably Haas
    • 2 Tbs. finely minced fresh cilantro
    • 1 Tbs. small fresh cilantro leaves (optional)
    • 1 Tbs. finely chopped white onion (optional)

    Related Recipes


    Directions:

    Put the minced onion, lime juice, chipotle chilies and the 1/2 tsp. salt in a molcajete or small bowl, and smash with a pestle or fork to a coarse paste. Cut the avocados in half, remove the pits and scoop the flesh into the molcajete. Add the minced cilantro and mix and mash, leaving some lumps. Taste and adjust the seasonings with salt.

    Sprinkle the guacamole with the cilantro leaves and/or chopped onion and serve immediately, if possible. To keep the guacamole at room temperature for up to 1 hour, cover with plastic wrap, pressing it directly onto the surface. To keep the guacamole for up to 3 hours, do not add the cilantro until just before serving, and cover and store in the refrigerator. Makes about 2 cups.
    Williams-Sonoma Kitchen.

      Current date/time is Thu 28 Mar 2024 - 10:15