Ingredients
3ripe avocados,peeled and pitted
2chipotles in adobo,finely chopped
1⁄2cupred onion,finely chopped
1tbsplime juice,fresh
1⁄4cupcilantro leaves,fresh, finely chopped
1⁄2tspcoarse sea salt
cumin,a dash
1cupalmonds,toasted, slivered, divided
roma tomato,cored and chopped, optional
3ripeavocados, peeled and pitted
2chipotlesin adobo, finely chopped
1/2cup finely chopped red onion
1tablespoonfresh lime juice
1/4cup fresh cilantro leaves, finely chopped
1/2teaspoon coarse sea salt
dash of cumin
toasted*1 cup slivered almonds, divided
11(Optional: roma tomato, cored and chopped)
Preparation
Mash together the avocados, chipotle, red onion, lime juice, cilantro, salt, cumin with a fork until well-mixed.
Stir in ⅔ cup of the toasted almonds and chopped tomato, and mix until combined.
Garnish with the remaining toasted almonds.
Serve with chips, and enjoy!
Mash together avocados, chipotle, red onion, lime juice, cilantro, salt, cumin with a fork until well-mixed. Stir in 2/3 cup of the toasted almonds and chopped tomato (if using) until combined. Garnish with the remaining toasted almonds.
Serve immediately, or cover the bowl with plastic wrap (so that the plastic is literally touching the entire top layer of the guacamole, to prevent any air getting in and browning the avocado) and refrigerate for up to 3 days.
