Chipotle Guacamole Recipe

By Gilmore

Ingredients

• Individual sized recipe:
• 2 2 2 Hass Avocados
• 1/2 1/2 1/2 of a Jalapeno pepper, seeded, and minced
• 1/4 1/4 1/4 of a red onion, finely chopped
• 2 2 Tablespoons 2 heaping Tablespoons of Cilantro, finely chopped
• 1/4 1/4 1/4 of a lime, juiced
• 1/4 1/4 1/4 teaspoon salt
• 2 4 2 - 4
• Chipotle's Batch Recipe:
• 48 48 48 avocados
• 2-1/2 2-1/2 2-1/2 cups cilantro
• 2-1/2 2-1/2 2-1/2 cups chopped red onions
• 1/2 1/2 1/2 cup chopped jalapeno
• 1/2 1/2 1/2 cup lemon-lime juice
• 3 3 3 tablespoons of salt
• 12 20 12 - 20
• For extra spicy guacamole, you can leave in the jalapeño seeds!

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from google.com

Preparation

Step 1

Individual sized recipe:
Combine all of the ingredients into a bowl, and mash together until smooth. Add additional lime juice or salt to taste.

Chipotle's Batch Recipe:
Remove stems and stickers from 48 avocados, wash for two minutes. Cut avocados in half, remove pit, scrape out the good stuff.

Mash avocados in large mixing bowl. You don't have to get it to the final consistency yet, but it's easier if they're at least partially mashed at this point.

Add cilantro, chopped red onions, chopped jalapeno, lemon-lime juice, and salt. Continue mashing until smooth.


* When you go to store the guacamole, has a layer of plastic wrap directly on the guac and squeeze the air out, then put another layer of plastic over whatever container you're using. This keeps the guacamole from oxidizing and turning all brown. Depending on how long you keep it in the fridge, the top might turn brown anyway, so just skim off the top layer before serving.

When breaking down the recipe for smaller servings, it's really done by taste. My advice would be first mash avocados completely with salt and juice. This might take some time to get mix right. As for citrus juice, the juice is Odwalla. But it was a mixture of pineapple and citrus. It's the pineapple juice that is the trick. After it's mashed to a buttery goodness, then add red onions, tomatoes (optional), cilantro, and jalapenos. That's the difference that I have with the recipe. Also, if you can wait long enough, and that's a big if, leave over night in fridge.