Chile Ancho Guacamole
By Chef Ida Rodriguez


2 each Dried Ancho Peppers
2 tablespoons Organic Yellow Onion minced
1 small Jalapeno Chile seeded and minced
1 tablespoon Cilantro finely minced
2 medium Organic Avocado
3/4 cup Tomatillo or Tomato chopped
1 tablespoon Olive Oil
2 tablespoons Organic Limes juice freshly squeezed


In a small bowl, cover Dried Ancho Peppers with hot water and let stand 15 minutes.

Drain, seed and chop finely. In a medium bowl, combine the onion, jalapeno, ancho pepper and cilantro.

Using the back of a spoon, mash the mixture together until a paste forms.

Cut the avocados in half lengthwise: remove the pits.

Scoop out the flesh and mash the avocados into the onion mixture until smooth.

Stir in the tomato, olive oil and lime juice. Serve with chips.

Great as a dip or served with grilled fish.

Makes about 2 cups.