Total Time
20mins
Prep 10 mins
Cook 10 mins

Perfect with chips as a dip or as a side to grilled steak or meat. Fantastic with fajitas! From Williams-Sonoma.

Ingredients Nutrition

Directions

  1. In a small bowl or molcajete, combine 2 tablespoons of the minced onion, lime juice, chiles and salt.
  2. Smash with fork or pestle to a coarse paste.
  3. Cut avocados in half, remove seeds and scoop pulp into bowl or molcajete.
  4. Add the cilantro and mash, leaving some lumps; taste and adjust the salt if necessary.
  5. Sprinkle with additional cilantro and the reserved 1 tablespoon minced onion.
  6. Serve immediately.
Most Helpful

5 5

Loved this. Made it for a girls night dinner and it was gone instantely!

5 5

Used this as a side dish for Chicken Chimi Chimies ( Chimichangas ) and Chicken Chimichangas. Way lessened the chipotles, added a tad bit of left over diced jalapeno and used dried cilantro. Pulsed it in a food processor. So quick and delish. Ole! Muchas gracias, senora! Made for ZWT5- Zaar Chow Hounds.

5 5

This was a smoky guacamole which is something that I haven't tasted before. I mixed in all of the onion and cilantro at the beginning. I used the full 2 chipotle chiles and a couple of teaspoons adobo sauce. Served with tortilla chips at a BBQ tonight. Made for ZWT5.