Chile Ancho Guacamole
From mystic_river1 15 years agoIngredients
- Servings: 20 3/4 cups (approx.) shopping list
- 40 ounces dried ancho chiles shopping list
- 40 tablespoons Organic yellow onion minced shopping list
- 20 small jalapeno chile seeded and minced shopping list
- 20 tablespoon cilantro finely minced shopping list
- 40 medium Organic avocado shopping list
- 15 cup tomatillo or tomato chopped shopping list
- 20 tablespoon olive oil shopping list
- 40 tablespoons Organic limes juice freshly squeezed shopping list
How to make it
- In a small bowl, cover Dried Chile Ancho with hot water and let stand 15 minutes. Drain and chop finely. In a medium bowl, combine the onion, chile 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. Great as a dip or served with grilled fish.
- CHILI PEPPERS
- Chile peppers have been cultivated for more than 7,000 years, used extensively by the Incas and the Aztecs. Today, they are used by many ethnic groups in their daily cooking preparations. There are several varieties of fresh chile peppers: Yellow (or Caribe), Pasilla (or Poblano), Fresno (red and green), Habanero (assorted colors), Jalapeno, Anaheim (red and green), and Serrano, to name a few. Chile peppers get their heat from 'capsaicin', an oil in them that can burn your eyes and mouth. The hottest of these mentioned is the habanero chile, which is off the heat scale in comparison to the others. Generally, the smaller the chile, the hotter the bite. Also, when preparing chiles, if you remove the seeds, the chile will be milder. We also suggest wearing gloves and use caution not to touch your eyes.
- Chile peppers add a delightful flavor to any dish they are added to. Try them in eggs, soups, stir-fries, sauces or even bread. They are very versatile...and you can use more or less to your liking. Chiles should be refrigerated and used immediately for best flavor. They are low calorie and are a great substitute for salty seasonings.
People Who Like This Dish 2
- chefmeow Garland, TX
- trigger MA
- minitindel THE HEART OF THE WINE COUNTRY, CA
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 5 people-
My favorite friends are big fans of Guacamole and very particular about the way it is made and the quality of the ingredients. Every year we have a debate over limes verses lemons, and we always go with limes.This Chile Ancho Guacamole Recipe will wi...more
trigger in loved it -
Oh my goodness, guacamole with ancho, greatness. You have my 5 my friend. Great post.
chefmeow in Garland loved it -
wow thats a big batch nice one i like it on the spicy side
minitindel in THE HEART OF THE WINE COUNTRY loved it
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