| Chipotle Guacamole -2 medium ripe avocadoes -1 tablespoon garlic/chipotle purée (below) -2 to 4 tablespoons sour cream -¼ cup finely minced red onion or shallots -½ cup cilantro leaves, roughly chopped -¼ cup finely minced red bell peppers -The juice from 1 lime (about 2 tablespoons) -Cumin, to taste (optional) -Seasoned salt to taste Carefully split the avocadoes & spoon the “meat” of them into a bowl (reserving the shells —or skin— of the avocadoes) With a potato masher (or fork), mash the avocado (leaving it slightly lumpy) Add the sour cream, onions, cilantro & bell pepper, mix to combine Add half of the puréed garlic/chipotle mixture, lime & salt, mix to combine Season to taste with the Cumin & seasoned salt For a spicier guac, add more of the garlic/chipotle mixture Spoon the guacamole into the empty avocado shells and garnish with a cilantro leaf Serve with chips Yields about 2 cups ****************************************************************************************** Garlic-Chipotle Purée 1-can Chipotles in Adobo Sauce 2 to 3 tablespoon roasted garlic Place ingredients in the bowl of a food processor Purée until smooth Store in airtight container, refrigerated until ready to use Use on fish, as barbecue sauce or to spice dishes up Yields about 1 cup |