Chipotle Guacamole

Rating:

Total Time:

5 minutes

Difficulty:

Easy

Let’s me just rock your world for a quick second right here. Chipotle Guacamole. o.m.g. It’s a creamy and smoky and I’m pretty sure I can no longer live without.

I’ve been on a bit of an avocado rampage recently. You see I just never remember how many avocados I have sitting at home, and then I head to the market and decide I better not risk running out of avocados, and then I buy 5 and go home. Once home, I then usually discover that I already had 4 sitting in the fridge waiting to be used. But it doesn’t really matter because I find a way to use them. The moral of this story is there is no such thing as too many avocados in my house!

Okay, back to the Chipotle Guacamole. You see Chipotles in Adobo, which is what you need to make this guac, is really the most amazing thing in the world. Here’s what it’s all about… It all starts with a ripe Jalepeno which is then smoked, and then stewed in tomatoes, garlic, vinegar, salt, and spices including, you guessed it, Chipotle. Then they package it up in this cute little can and send it on its way! Where it obviously is just sitting there, waiting for you to buy it, and go home and make this Chipotle Guacamole!

So this is what it looks like when you get it.

For the guacamole you just need 1 chipotle. It packs a punch. Well, I guess you could easily use as many as you want… but I don’t like to totally mask the flavor of the avocado!

Go ahead and chop it up, seeds and all.

Then your going to put it into a bowl with the other ingredients in guacamole (avocados, onions, lime juice, salt and pepper) and add a little bit extra of the chipotle in adobo sauce. Because it really makes all the difference in the world. Trust me.

And then before you know it, you are going to be throwing the bag of chips to the side and eating this straight out of the bowl with a spoon. Because that is totally normal. And I do it on a daily basis. It’s totally normal right?

Chipotle Guacamole

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Description:

By:
Gaby Dalkin
Rating:
Servings:
0
Prep Time:
5 minutes
Cook Time:
Total Time:
5 minutes
Course:
Cuisine:

Ingredients

  • 3 Hass avocados
  • 1 Lime juiced
  • 1/3 cup Cilantro finely chopped
  • 1 Chipotle Pepper from a Chipotle in Adobo can finely chopped
  • 1 tbsp Adobo sauce
  • sea salt and pepper to taste

Instructions

  • Combine all ingredients in a large bowl, and mash with a fork until half smooth and half chunky. Taste and add more chipotle if desired.
Chipotle Guacamole: Chef Vision

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51 comments

  1. Heather (Heather’s Dish)

    um, yes – consider my world rocked! i’ve made guac with chipotle salsa before, but never actually added the real deal in. this one’s being bookmarked…it IS almost summer after all!

  2. Jenny

    I battle with avacados! They always spoil on me..bleh. I need to try this though. 🙂

    • Deane Schneider

      Stick them in the fridge. It slows the ripening process down.

  3. Double Dipped Life

    Yum! I’m already using chipotle in adobo a few times this week- might as well do this one too!

  4. Georgia @ The Comfort of Cooking

    Oh my gosh, this guac looks delicious Gaby! I’ve been needing an idea for my leftover adobo peppers anyway – this will be perfect for tacos this week! Thanks so much for sharing.

  5. Cibaria Oils

    This avocado was sure put to great use! I can’t wait to try this! Thanks for sharing!

  6. marla

    Gaby, this smoky guac looks awesome. I am like you, I stock up way big on my favorites. No room ever in our fridge.

  7. Natalie @ Perrys’ Plate

    I love avocados. And chipotle. Why did I not thing to put them together? We love guac around here, and I’m about positive we’d love this! Thanks Gaby!

  8. Briana

    Great idea!!! You have combined two of my favorite foods! I always have a few cans of those chipotles in adobo in my pantry! Cannot wait to make this at home! 🙂

  9. Michelle

    This looks like a great, spicy twist on traditional guacamole!

  10. Courtney

    I lurveeee Chipotle, and I could eat Guacamole by the spoonful – GENIUS. 🙂

  11. megan @ whatmegansmaking

    oooh, a spicy guacamole? what have I been missing out on?? Anytime you have any extra avocados, sent them this way please 🙂

  12. Lancia Lee via Facebook

    This is definately a recipe I’m gonna try!! Yum!!!

  13. Shaina

    Guacamole does it for me anyway, but adding chipotles puts it over the top.

  14. nancy@acommunaltable

    I seriously think we are going to have to consider a 12 step program for you Missy!!! LOL!!!

    But seriously, that guacamole “totally rocks” and would definitely be worth the 3 miles on the eliptical I’d have to do after eating it!!!

  15. Some Like It Hot! « The Triple Dish

    […] Important announcement: You need chipotle peppers in adobo in your life, buy a few cans keep them around, then you have an excuse to make more of this sauce, enchiladas, and some of THIS […]

  16. Amanda

    Chipotles rock! I don’t know how you store yours once opened, but I wrap each one in plastic wrap with a bit of the sauce, then take all the individually wrapped peppers and place them in a sandwich bag and store them in the freezer. When you need one, take it out and chop it up while still frozen. So much easy and much less mess!

    Love your guacamole! 🙂

  17. Lauren @ Healthy Food For Living

    This sounds amaaazing! I love avocados and adore chipotle peppers, so I know this wouldn’t last long in my kitchen ;).

  18. Elizabeth

    Chipotle and guacamole? Sounds like a match made in heaven!

  19. Kristen

    You’ve done it again – another unique and delicious guac recipe!

  20. Barbara | VinoLuciStyle

    I never seem to make the same guacamole twice…and love to spice it up with chipotle, which I’ve done. I recently gave the recipe to a friend. Hers did not turn out so good…next time I will bold the recipe ingredients to be sure it’s clear that it’s one chipotle…not one can of chipotle peppers. I think her mouth hurt for a week.

  21. Brandy

    So here is what I do to guac to make it memorable. I add smoked fish (tilapia, its cheap) and flake it in. My sister who does not eat fish, killed this guacamole the last time I made it. I make sure the fish is real dry, add salt and pepper and smoke for an hour. Then I let it cool and flake it into the guacamole. I really use roasted poblano peppers, but I will definitely try with chipolte, if its smoked, then its good to me. BTW, everyone must invest in an electric smoker, just sayin!

  22. Miri Leigh

    This looks like the best guacamole recipe I’ve seen! Thanks for sharing!

  23. Kevin (Closet Cooking)

    I like the sound of adding smoky chipotles to guacamole!

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  28. Alicia Herron

    Hey Gaby! LOVE you site! Heard about it from Marla Meredith’s but you made my bookmark BAR! lol Don’t tell her!… she’s in the favorites bookmark!
    Okay made the quac… it rocked! I love avocado’s like something fierce! I was wondering? How can I use the rest of the adobo peppers! I don’t wanna waste those little precious gems! I have like 2 lbs of boneless skinless chicken thawing as we speak… any suggestions?
    Thanks! 🙂

  29. Jim Doggett

    Made this recipe the last two nights. Wow! This has become our new guacamole. Of course, with homemade chips.

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