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Sauces & Seasonings
Mexican
2 cups
50 minutes
0 minutes
Great as a dip or served with grilled fish.
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.
