Cinco de Mayo: Chipotle Guacamole
{{#rendered}} {{/rendered}}<b>Ingredients</b> 3 Haas avocados, cubed<br> 1 lime, juiced<br> ½ teaspoon kosher salt<br> 1 chipotle in adobo sauce, minced<br> ½ to ⅓ cup red onion, diced<br> 2 large ripe tomatoes, seeded and diced<br> 1 tablespoon cilantro, chopped<br> 2 garlic cloves, minced (Elizabeth Carrion)
<b>Step 1</b> In a large bowl toss the avocado and lime juice until well combined. (Elizabeth Carrion)
<b>Step 2</b> Sprinkle salt and mash using a potato masher or back of fork, while leaving a few pieces whole. (Elizabeth Carrion)
<b>Step 3</b> Put in onions, tomatoes, cilantro, chipotle and garlic. (Elizabeth Carrion)
<b>Step 4</b> Cover and set aside for about an 1 hour in order to distribute flavors. Then serve with tortilla, plantain or yuca chips. (Elizabeth Carrion)