Every so often our friends bring us some, well, interesting gifts.
We have received an old freezer, a beer bandolier, a 50# bag of rice, a machete, a cot and a bag of spoons. Don’t even try to put two and two together with these gifts. We still can’t figure most of them out. But we certainly appreciate them!
Just recently a random bag of avocados showed up. At least we knew what to do with them! Whip up a batch of our favorite snack. Cool and creamy and spicy chipotle guacamole.
It is so easy to make and pretty much everyone loves it! Plus avocado is good for you. So double bonus!
So for your next taco party or western ho-down or Tex-Mex fiesta, whip up a batch of this creamy deliciousness.
- 3 avocados
- Juice of 1 lime
- 3/4 teaspoon cumin
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- 2 teaspoons of minced garlic
- 1 small can of chipotle in adobo, minced
- 1/2 white onion diced
- 1/2 cup diced and seeded tomatoes
- 2 tablespoons cilantro
Mash up two of the avocados and cube up the third. Set the third aside.
Add the lime juice, cumin, cayenne, salt garlic and chipotle and adobo. Mix well.
Fold in the onion, tomato, the third avocado and the cilantro.
Let sit for 30 minutes at room temperature and then serve.
Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.
From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.