Traditionally guacamole is used more like a sauce or salsa to be added to other foods for additional flavor and texture. But north of the border it is most often served as a dip with tortilla chips and cocktails or as a party food.

Chili Peppers:

Ancho Chile Powder

Bhut Jolokia

Cayenne Pepper

Chile de Arbol

Chipotle Chiles, Whole

Chipotle Powder

Crushed Red Pepper

Guajillo Powder

Habanero Powder

Jalapeño Powder

New Mexican Chile Powder

Paprika:

• Hungarian
• Smoked

Pasilla Powder

Other Spices:

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Ingredients:

• 3 large Hass avocados
• 2 tablespoons freshly squeezed lime juice
• 1/2 teaspoon chipotle powder
• 1/3 cup finely diced red onion
•  1 medium diced tomato
• 1/4 cup finely minced cilantro
• salt to taste

Preparation below.

 

Avocados should not have soft or black spots that would indicate a bruise, their flesh should be soft and yielding, but not squashy, and they should seem relatively heavy for their size. Under ripe Avocados can be placed in a paper bag for several days at room temperature, adding a banana or apple to the bag will speed ripening.

Two main varieties of avocadoes exist, Hass and Florida avocadoes sometimes called a bacon avocado, with numerous hybrids of the two of them. Hass avocadoes such as the one pictured above are the common type of avocado found in grocery markets across the United States. Hass avocadoes are smaller than some varieties, but are more flavorful and make up about 75% of the U.S. crop. Their dark purple to black skin is rough and inedible.

The Florida Avocado is much larger than the Hass Avocado and is more round. Their skin, which is also inedible, is light to dark green and almost smooth. The flesh of the Florida Avocado has the same texture as the Hass Avocado, but is not quite as flavorful.

 

Make a cut all around the avocados lengthwise all the way to the seed. Grip the avocados firmly in the palm of your hand without bruising the flesh and using your other hand twist the two halves in opposite directions until they come free.

Place the avocado half containing the seed on the counter and with a sharp knife carefully hit the avocado seed with the blade. This doesn't need to be none very hard, just hard enough for the blade to stick into the seed, then twist the knife horizontally to break the seed free. Remove the seed from the knife by pinching the seed off the knife away from the blade.

Gently scour the flesh of the avocados halves vertically and then horizontally to make approximately half inch squares being careful not to cut the skin of the avocados. Use a large spoon to scoop the avocado flesh out of the skins and into a medium sized bowl.

With a fork mash the avocado and half the lime juice until it is roughly smooth. Add all of the tomato, onion, cilantro and 1/2 the chipotle powder. Alternatively add salt, and the remaining lime juice and chipotle powder mixing thoroughly and tasting between additions until desired flavor is achieved. Serve immediately or refrigerate up to one half hour with plastic wrap tightly pressed onto the surface of the chipotle guacamole to prevent browning.

 

Notes:

• To help avocados ripen place them in a loosely closed paper bag for several days.
• Guacamole means avocado sauce. Guaca meaning avocado and mole meaning sauce.

 

 

Order Chipotle powder starting at just $5.49 click here.

 

 

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