Chef Ida Rodriguez
Chile Ancho Guacamole
Category
Sauces & Seasonings
Servings
2 cups
Prep Time
50 minutes
Cook Time
0 minutes
Author:
Chef Ida Rodriguez
Great as a dip or served with grilled fish.
Ingredients
Directions
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.
Filed in:
Avocado,
Chef Ida Rodriguez,
Chile Ancho Guacamole,
Cilantro,
Dried Ancho Peppers,
Jalapeno Peppers,
Limes,
Onion,
Sauces & Seasonings,
Tomatillo,
Tomato
