Ingredients
- 4 large avocados
- 2 limes, halved
- ¼ cup chopped cilantro leaves
- 2 chipotle peppers in adobo sauce, chopped, divided
- salt and ground black pepper to taste
- ¼ cup seeded and diced jalapeno peppers
- ½ cup diced tomato
Why This Dish Is So Satisfying
Smart Cooking Tips
- Add chipotle peppers gradually to control the spice level and avoid overwhelming the dish.
- Let the guacamole sit for 10-15 minutes before serving to allow the flavors to meld together.
Directions
Cut the avocados in half and scooping the flesh into a big bowl. Use a spoon or a potato masher to mash the avocado until it’s mostly smooth, but don’t worry if there are a few small chunks left. Squeeze fresh lime juice over the mashed avocado to keep it bright and flavorful. Chop up some cilantro and add it to the bowl along with one chipotle pepper and a bit of the adobo sauce from the can—this will give your guacamole a nice smoky kick. Season everything with salt and pepper, then stir it all together. Next, mix in finely chopped red onion and jalapeños for a little extra heat and crunch. Finally, gently fold in some diced tomato to keep things fresh and colorful. Pop the guacamole in the fridge for a bit to let the flavors meld, then serve it topped with the remaining chipotle pepper and a drizzle of adobo sauce for an extra spicy touch.
