Ancho Chile Guacamole
This guacamole is kissed with the smoky and slightly sweet heat from ancho chiles.
Servings 6
Ingredients
- 2 ripe avocados, peeled, pitted, with pits reserved
- 1/2 cup finely chopped cilantro
- 1/2 cup diced cherry tomatoes
- 1/4 cup diced red onion
- 1/4 cup diced jalapeno, seeded and deveined
- 1 tablespoon lime juice
- 2 teaspoons ancho chile powder
- 1 teaspoon hot smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
Instructions
- Spoon the avocado in a large bowl.
- Mash the avocado to desired consistency. (I think a potato masher is the perfect tool here.)
- When the avocado is mashed, add in the rest of the ingredients.
- Stir well to combine.
- Place one of the reserved avocado pits in the guacamole.(Note: This might sound strange! But an old friend of mine learned from her mother that it’s a great way to keep your guacamole from turning brown for at least 24 hours. I don’t know the science behind it, but it works!)
- Serve and enjoy!