Chef Ida Rodriguez
Chile Tomatillo Guacamole
Category
Sauces & Seasonings
Servings
1¾ cups
Prep Time
40 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 Pepper Ancho with hot water and let stand 15 minutes. Drain and chop finely.
In a medium bowl, combine the onion, pepper ancho 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,
Boiler Onions,
Chile Tomatillo Guacamole,
Cilantro,
Dried Ancho Peppers,
Jalapeno Pepper,
Limes,
Sauces & Seasonings,
Tomatillo,
Tomatoes
