I had a conversation with one of my English classes the other day about avocados. They just couldn’t believe how fanatical foreigners are about Mexican avocados. I told them, “you have to understand something: the leathery spheres are like gold to us”. When they are in season, we’ll cross town for them, spend a fortune on them, practically bathe in them. Not to mention that guacamole is a necessary staple at any get together.
An Ode to the Avocado
Beyond your buttery, silky texture and gorgeous hue, how is possible that you are so insanely healthy for me, dear avocado? You are overloaded with fiber, provide 18 essential amino acids, boast insane levels of omega-3s, caretenoids, and have anti-inflammatory effects. You are perfect, avocado. Never change!
As a twist on traditional guacamole, this recipe calls for chipotles, or smoked jalapeño peppers. Chipotles add a really subtle smoky flavor to foods like salsas and sauces, black bean burgers, marinades, and the like. They’re loaded with vitamin A, too. A little goes a long way, so start with a little and add more as you go. Chipotles come canned in their sauce, called adobo. In this recipe, both the peppers and the sauce are used.
3 cloves garlic
¼ yellow onion
2 chipotle peppers plus 1-2 tsp adobo sauce
2 T cilantro (finely chopped)
Finely chop your onion and garlic and let sit in juice of limes. This helps to cut the intenseness of the onion and garlic flavor in the guacamole. Finely chop your cilantro and chipotle peppers and set aside. In a molcajete, or mortal and pestle, mash avocadoes and all remaining ingredients together. If you don’t have a mortal and pestle (although I recommend it to get that perfect chunky-smooth texture), a bowl and fork will suffice
Add additional adobo sauce, salt, pepper, and lime to taste. Enjoy!