Summer Appetizer: Smoky Chipotle Guacamole
If you’ve eaten at Barrio Tequila Bar lately (and if you haven’t, you should…), you’ll recognize this guacamole presentation, with sliced jalapeños and radishes. I copied it because I’m absolutely smitten with the extra crunch and heat of the raw vegetables – as if I needed yet another reason to love guacamole.
Or anything at Barrio.
(I knocked back a soft-shell crab taco last night. Lordy.)
I’m a bit promiscuous with my own guacamole concoctions – jalapeños, tomatillos, tomatoes, onions, garlic, lemon, lime, chipotles…they all make appearances, in various combinations. This version features garlic and smoky chipotles.
I would have added a chopped tomato, but I heaped this particular green glory on a grilled, open-face burger, along with a big ol’ slice of tomato.
Be aware – I like it hot, so start with a smaller amount of chipotle if you need. And taste your jalapeño before eating big slices – their heat varies widely! (You can tell that I blog from Minnesota with all of those spicy! heat! uff da! warnings…)
Smoky Chipotle Guacamole
1 ripe avocado (gives lightly to pressure when pressed)
1 chipotle chili from a can of chipotle chilis in adobo sauce, minced to a paste (note: if you are sensitive to heat, start with 1/2 of a chipotle chili, taste the guacamole, and add more to taste)
1 clove garlic, minced to a paste
juice of 1 lime
1 ripe garden tomato, seeded & chopped
1 thinly sliced jalapeño pepper
2 thinly sliced radishes
Cut avocado in half. Remove pit and discard. Spoon flesh from the skin and add to a medium bowl. Season with salt (1/2 tsp. to start), then mash avocado with the chipotle, garlic, and lime. Gently stir in the chopped tomato. Correct seasoning. Garnish with sliced jalapeños and radishes. Serve with tortilla chips.