I adore chipotle peppers. They may be trendy, but that doesn't take away from the fact that they are very tasty. Chipotle peppers are smoked jalapenos and are usually packed in cans in an adobo sauce. The original process was developed to preserve the peppers, but the smoky flavor and lingering heat of the chipotle long ago caused it to become popular in its own right. That heat makes a nice background to the cool, creamy avocado in this guacamole.
You can choose to make it either creamy or chunky, depending on what you want to serve it with. Chunky guacamoles tend to work best with chips and crackers, as both provide ample surface area for scooping. Creamier dips are a better choice for veggies and pretzels, or other snacks that don't make for a good scoop. For a chunky dip, simply mince everything and stir it together to blend. For an ultra-creamy dip, use the food processor to combine everything.
3 ripe avocados
2 tbsp chipotle peppers, minced
3 tbsp lime juice
1 1/2 cloves garlic, minced
generous pinch salt, to taste
Cut avocados in half and remove the pits. Scoop out the flesh into a large bowl and mash until smooth. Stir in all remaining ingredients, then transfer to a serving bowl with chips, crackers or veggies.
*As with all the other dips that we've done this week, the proportions aren't set in stone. If you want more garlic or chipotle, feel free to add it. A teaspoon of lime zest will add a bright citrus note, too.