The former Denver Bronco created this recipe for the Hass Avocado Board. Use large avocados — a large one averages about 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly. Serve with chips and vegetable dippers. From avocadocentral , serves 8.
Ingredients
4 ripe, fresh Hass avocados, seeded, peeled and cut in half
1/4 cup fresh lemon juice
2 teaspoons garlic salt
1 teaspoon ground cumin
1/2 cup finely chopped red onion
1/2 cup chopped cilantro
1/4 cup finely chopped canned chipotle peppers in adobo sauce
Directions
In a large bowl, combine avocado, lemon juice, garlic salt and cumin. Coarsely mash avocado, mixing in all ingredients. Stir in red onion and cilantro.
Spoon guacamole into a shallow bowl.
Drop small spoonfuls of chipotle peppers over guacamole.
Just before serving, stir chipotle peppers into guacamole.
