Ingredients:
- 4 large Ripe Hass Avocados
- 3 Tbsp Fresh Lime Juice
- 1 tsp Kosher Salt
- 1/4 cup Red Onion, finely diced
- 1/4 cup Cilantro (Coriander), chopped
- 2 Chipotle Peppers in Adobo, finely minced
- 1 Tbsp Adobo Sauce (from the can)
- 1/2 tsp finely minced Jalapeño or Serrano Pepper (optional)
- Pinch Freshly Ground Black Pepper
Instructions:
- Mince and Mix Aromatics: Finely dice the red onion and cilantro. If using, deseed and mince the jalapeño. Set aside.
- Handle the Chipotle: Open the can of chipotles in adobo. Use a spoon to measure the adobo sauce. Using a small knife, mince the two chipotle peppers very finely. Combine the minced pepper and adobo sauce in a small dish.
- Scoop the Avocado: Slice the avocados lengthwise around the pit. Twist and separate the halves. Remove the pit. Use a large spoon to scoop the flesh into the mixing bowl.
- Add Acidity and Salt: Immediately pour the measured lime juice over the avocado flesh. Sprinkle with the salt. The acid stops browning (oxidation) and the salt begins seasoning the fat.
- Mash for Texture: Using a fork or a sturdy potato masher, begin gently crushing the avocado. Aim for a chunky, rustic texture—do not blend into a smooth paste.
- Incorporate the Heat: Add the minced chipotle peppers and the adobo sauce mixture to the bowl. Stir gently until the smoky paste is evenly distributed.
- Fold in Freshness: Fold in the diced red onion, the majority of the chopped cilantro, and the optional minced jalapeño. Stir just until combined; do not overmix.
- Taste and Adjust: Taste the guacamole. Adjust seasoning as needed, adding a bit more salt, lime juice, or adobo sauce if a deeper smoke is desired.
- The Flavour Nap (Resting): Cover the guacamole tightly with plastic wrap, pressing the wrap directly onto the surface of the dip to exclude air. Refrigerate for at least 30 minutes to allow the flavors to marry—this is essential for a restaurant-quality dip.
- Serve: Just before serving, give the guac a final quick stir. Garnish with the reserved cilantro.