Chipotle and Pepita Guacamole
By Nick IversonPublished on April 30, 2013
Time
20 minutes
Yield
Serves 10 to 12 (Makes 2½ to 3 cups)
Ingredients
3 ripe avocados ¼ cup chopped fresh cilantro 2 tablespoons finely chopped onion 2 tablespoons lime juice 1 tablespoon minced canned chipotle chile in adobo sauce2 garlic cloves, minced¾ teaspoon Salt ½ teaspoon ground cumin ¼ cup pepitas, toasted
Before You Begin
Store guacamole for up to 24 hours by pressing plastic wrap directly against its surface.
Instructions
- Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Add cilantro, onion, lime juice, chipotle, garlic, ¾ teaspoon salt, and cumin and mash with potato masher (or fork) until mostly smooth.
- Halve and pit remaining 2 avocados. Carefully make ½-inch crosshatch incisions in flesh with butter knife, cutting down to but not through skin. Insert spoon between skin and flesh, gently scoop out avocado cubes, and add to mashed mixture. Add pepitas and gently mash until mixture is well combined but still coarse. Season with salt to taste. Serve.
Time
20 minutesYield
Serves 10 to 12 (Makes 2½ to 3 cups)Ingredients
3 ripe avocados
¼ cup chopped fresh cilantro
2 tablespoons finely chopped onion
2 tablespoons lime juice
1 tablespoon minced canned chipotle chile in adobo sauce
2 garlic cloves, minced
¾ teaspoon Salt
½ teaspoon ground cumin
¼ cup pepitas, toasted
Test Kitchen Techniques
Ingredients
3 ripe avocados
¼ cup chopped fresh cilantro
2 tablespoons finely chopped onion
2 tablespoons lime juice
1 tablespoon minced canned chipotle chile in adobo sauce
2 garlic cloves, minced
¾ teaspoon Salt
½ teaspoon ground cumin
¼ cup pepitas, toasted
Test Kitchen Techniques
Ingredients
3 ripe avocados
¼ cup chopped fresh cilantro
2 tablespoons finely chopped onion
2 tablespoons lime juice
1 tablespoon minced canned chipotle chile in adobo sauce
2 garlic cloves, minced
¾ teaspoon Salt
½ teaspoon ground cumin
¼ cup pepitas, toasted
Test Kitchen Techniques
Why This Recipe Works
As party dips go, it’s hard to beat good guacamole, but many versions are as smooth and bland as baby food. We flavor our guacamole with onion, fresh herbs, spices, and a few other add-ins to keep it interesting. We mash one avocado with the seasonings to ensure that they’re evenly distributed and then gently fold in two diced avocados, keeping the texture nice and chunky.
Before You Begin
Store guacamole for up to 24 hours by pressing plastic wrap directly against its surface.
Instructions
- Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Add cilantro, onion, lime juice, chipotle, garlic, ¾ teaspoon salt, and cumin and mash with potato masher (or fork) until mostly smooth.
- Halve and pit remaining 2 avocados. Carefully make ½-inch crosshatch incisions in flesh with butter knife, cutting down to but not through skin. Insert spoon between skin and flesh, gently scoop out avocado cubes, and add to mashed mixture. Add pepitas and gently mash until mixture is well combined but still coarse. Season with salt to taste. Serve.
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